Skillet Rice Noodle Bowl with Shrimp and Vegetables
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  • 1 (6.75-ounce) package rice vermicelli
  • 1 tbsp olive oil
  • 12 each 16/20 count shrimp, peeled and deveined
  • 2 tbsp fresh lime juice
  • 1/2 cup shredded napa cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced cucumbers
  • 4 scallions, thinly sliced, white and light green parts only
  • 8 oz Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG)
  • 2 tbsp fresh cilantro, chopped


  1. Prepare the vermicelli according to the package instructions.
  2. Heat the oil in a 12-inch skillet, add the shrimp and cook until no longer translucent. Finish the shrimp with the lime juice and set aside.
  3. Drain the noodles and place them in a bowl. Add the cabbage, carrots, cucumbers and scallions. Add Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG) and toss.
  4. Place into bowls and top with the shrimp and cilantro.
  5. Serve.