Summer Veggie Vermicelli Bowl with Shrimp and Tofu

Written By Sarah Gorman

This is the Market’s take on Yum Woo Sen, Thai Glass Noodle Salad. You don’t want to miss this light, limey salad - perfect for lunch or dinner! You can swap out seasonal veggies in this tasty, versatile dish.

  • Sarah Gorman

Ingredients

  • Package of vermicelli noodles

  • Package of extra firm tofu, cubed

  • Fresh or frozen shrimp (I like about 7 shrimp per serving)

  • Seasonal vegetables like squash, zucchini, green beans, and carrots*

  • Basil or mint* for garnish

  • Sauce ingredients

    1. 2 cloves garlic, minced*

    2. 1 teaspoon red pepper flakes

    3. 1 Tablespoon honey or maple syrup*

    4. 2 Tablespoons fish sauce

    5. 3 Tablespoons fresh lime juice (about 2 limes)

*These ingredients can be found at the Harrisonburg Farmers Market

Method

  1. Combine sauce ingredients and set aside to let flavors meld

  2. Cook noodles according to packaging, set aside

  3. Blanch vegetables until tender, yet still crisp and set aside

  4. Cook shrimp in your blanching water for 2-3 minutes, until white throughout and set aside

  5. Combine all ingredients in a large bowl, tossing to coat in sauce

  6. Divide into servings and garnish with basil or mint

Sarah Gorman
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