If you have been reading my posts lately, you’ve probably noticed that I’ve been eating a lot of noodle dishes lately. I’ve been eating different kinds of noodles lately, somen, soba, udon noodles, and last night, I made this rice noodle bowl.
This dish is inspired by the Vietnamese noodle dishes that I love, only with an added Korean flavor. The shrimp was cooked in Pineapple Bulgogi sauce. I received a package from a popular Korean brand called “CJ” a couple of weeks ago. I was really excited because CJ is my favorite Korean brand. They make the best Bulgogi marinade, the traditional and the spicy kind. I’ve been buying their marinades for years!
This is the marinade I used. It’s a regular bulgogi marinade with added pineapple flavors. You can read about this marinade HERE.
This refreshing noodle bowl is low in calories, too. And the flavor of the shrimp was pretty amazing. I enjoyed the traditional flavor of Bulgogi sauce with a hint of pineapples.
I chopped off some cucumbers (pretty much my favorite ingredient to add to cold noodles) and some Korean mint leaves. These mint leaves are large in size and great with noodles. These leaves are usually used along with lettuce to make Korean bulgogi wraps. These are called “Ketnip” 깻잎 in Korean.
Another great thing about noodle bowls is that you can pretty add any of your favorite vegetables. Broccoli, carrots, zucchini, etc. Take your pick and enjoy this cold noodle dish.
So I’m really lazy when it comes to grilling. It is way too hot to stand outside to grill. I don’t have a gas grill. I have a charcoal one and there’s no way that I was going to get that going on my own. Usually, my husband does all the grilling… which is why I never grill during weekdays. So this is what I did to get the nice, grilled flavors for the shrimp. I used a pan designed for grilling, the kind that you need to grill fish and vegetables. I put it on the stove directly. Fire hazard? Maybe. I turned on the fan high and just made sure everything was good and safe. The fire alarm didn’t go off, either. It actually worked really well.
Brush the shrimp with about 1/2 cup sauce, both sides while cooking the shrimp.
Grill the shrimp until cooked through. Don’t these look like they were grilled on an outdoor grill?
Pour the prepared broth into the bowl and serve.
- 4 oz rice noodles
- 16 large shrimp or prawn, peeled and deveined
- ½ cup CJ’s Bulgogi sauce with Pineapple (or any Bulgogi sauce)
- 4 Korean mint leaves, ketnip, chopped
- ½ cucumber, cut into thin strips
- 1 jalapeno pepper, seeded and sliced
- For the broth: ¼ cup sugar
- Juice of 1 lemon
- Juice of ½ lime
- ⅓ cup oyster sauce or fish sauce
- ½ cup water
- 2 cloves of garlic, minced
- Cook rice noodles according to package instructions. Cool off the noodles in cold water. Set aside.
- Grill shrimp, brushing them with the bulgogi sauce on both sides, until cooked thoroughly.
- Prepare the broth by combining the sugar, lemon, lime, oyster sauce, water, and garlic together in a bowl. Set aside.
- Divide noodles in two bowls. Top with the cooked shrimp, cucumbers, jalapeno pepper, and mint leaves. Pour some of the broth in the bowls and serve.
Don't miss a post!