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Noodles With Shrimp And Bell Peppers

Noodles With Shrimp And Bell Peppers

Prep time 10 minutes
Cook time 20 minutes
Makes 4 servings


  • ¾ (8.8-oz) box thin rice noodles
  • ½ cup sliced green onions
  • ½ cup cilantro
  • ½ Tbsp reduced-sodium soy sauce
  • ⅓ cup rice vinegar
  • 9 Tbsps olive oil, divided
  • 2 bell peppers
  • 2 Tbsps sesame oil
  • 1 lb shrimp, cleaned and deveined
  • 1 cup torn basil leaves
  • 1 cup matchstick shredded carrots


1. Cook rice noodles according to package directions.

2. To a blender, add green onions, cilantro, soy sauce, and rice vinegar. Pulse until mostly smooth. With the blender running, stream in ½ cup olive oil and blend until smooth. Season with salt and pepper.

3. Meanwhile, seed and quarter bell peppers. Toss with 1 Tbsp oil and season with salt and pepper. Heat a grill or grill pan to medium. Grill peppers 6 minutes per side, until tender and browned in spots. Cool slightly and thinly slice.


Between cilantro vinaigrette and torn basil leaves, this rice noodle salad is brimming with fresh herbs and loads of flavor.