Vietnamese Shrimp Noodle Bowl
Prepare to be totally bowled over! Whether you enjoy it for lunch or dinner, this delightfully refreshing and healthy meal brings the essence of Vietnamese cuisine to your table. Tender rice vermicelli noodles provide the base for sweet, succulent shrimp and crispy, crunchy cabbage-and-peanut slaw. Chef Nelson’s flavor-packed Vietnamese sauce brings every element together with a perfect balance of flavors—it’s savory, citrusy, nutty, herbal, lightly sweet, and with just a hint of chili heat.
Nutritional facts
Protein
26g
Carbs
52g
Calories
420kcal
Fat
12g
Ingredients
Cucumber, Sesame Oil, Canola and Olive Oil Blend, Bay Leaf, Fish Sauce, Carrots, Romaine Lettuce, Mint, Celery, Shrimp, Thai Basil, Cilantro, Garlic, Sugar, Onion, Kosher Salt, Peanuts, Rice Wine Vinegar, Vermicelli Noodles, Thyme, Lemon Juice, Red Cabbage, Sweet Chili Sauce
Contains fish, shellfish, wheat, peanuts, sesame seeds.
Reviews
4.4
Based on 804 reviews
Anuj · 07/24/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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