Cheaters Cao Lầu / Vietnamese Rice Noodles | Recipeish | Gustus Vitae
Yield: Serves 2.
Time Estimate: 40 Minutes.
Storage Notes: May be kept refrigerated for up to 2 days.
Difficulty: Easy.
Cao lầu is an adaptable catch-all noodle dish, and our short-cut method here is flexible enough to accomodate whatever's in the pantry, just relying on a couple key ingredients to give it that signature South East Asian flavor. Use the recipe below as a guide, substituting in what's listed with what you have to make this a dish all your own.
Ingredients
- 8-10Oz wide rice noodles
- 8-10 Shrimp, peeled and deveined
- 3 Limes
- 1 Small handful of basil
- 1 Small handful of cilantro
- 1 Tbs Spicy Stir Fry Seasoning
- 1 Tsp Fish Sauce
- 2 Tsp low sodium soy sauce
- 1 Tsp rice wine vinegar
- 1 Tbs Habanero Sea Salt
- 1 Tbs Spicy Thai Seasoning
- 1/2 White onion
- 5 Cloves garlic
- 1/2 Bell pepper
- 1/2 Head broccoli
- 1/2 Cup low sodium chicken stock
- 4 Tbs sesame oil
- Rinse bell pepper, onion, broccoli, basil, and cilantro.
- Peel and finely mince garlic. Finely mince cilantro (including stems) and julienne basil, and reserve.
- Slice onion & bell pepper into long strands, and chop broccoli into small florets.
- Bring a wok up to high heat, and add half of the oil.
- Sear bell peppers, broccoli, Spicy Stir Fry Seasoning and garlic for about 3 minutes, stirring and tossing constantly, then remove, reserve, and return wok to heat.
- Add in remaining oil, then add onions and shrimp. Cook again for 3 minutes, then remove from heat and reserve.
- Bring a medium pot of salted water to a rolling boil. Cook rice per instructions - around 8 minutes. Strain, and return to the hot pot.
- Add in chicken stock, Habanero Sea Salt, the juice of two limes, soy sauce, fish sauce, and Spicy Thai Seasoning, stirring well to combine, before ladling into bowls.
- Top with shrimp and veggies, garnishing generously with basil and cilantro.
- Serve with additional slices of lime, a spoon and chop sticks, and devour.