Circle B Kitchen
I made a few changes from the original recipe that I got from The Kitchn website, which included reducing the fish sauce and increasing the soy sauce and replacing lemon juice with lime juice. I made a few other changes as well, but you can see the original recipe here. As I mentioned in the blog post, if you are feeding 4 people, you will want to double this recipe. If you do happen to have leftovers, they're ever so great for lunch. P.S. The last time I made this, I threw in some langostinos that I had in the freezer and that was heavenly!
Adapted from The Kitchn
Serves 3 to 4 (but not really)
1 bunch Broccolini (about 6 ounces), trimmed and cut into 2-inch pieces
Cook/soak the rice noodles according to the package directions, about 8-10 minutes. Drain and rinse briefly with cold water to keep it from sticking.
Bring a large pot of salted water to a boil over high heat. Add the Broccolini and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the Broccolini to a large plate.
Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the shrimp, season with salt, and sauté until just pink and almost cooked through, about 3 minutes. Transfer to the plate with the Broccolini. Drain the rice noodles.
In a small bowl, jar or measuring cup, combine the sauce ingredients and set aside.
Heat the remaining 1 tablespoon of oil in the pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cooked, drained noodles, the broccolini, shrimp and sauce ingredients. Mix everything together really well and then remove from the heat, cover and let sit for a few minutes to let the noodles absorb the sauce. Give it all another good stir and serve with a sprinkling of cilantro.