Virtually no cooking is required for this super-fast, super-fresh, paleo recipe. Spring Roll Noodle Bowls are what’s for dinner tonight!
Guys, it’s hot here right now.
I’m talking the over 90 degrees every day kind of hot.
Honestly I’m kind of a wimp when it comes to heat.
Maybe that’s why I live in Portland?
Actually, most people assume that it rains year-round here in the Pacific Northwest, but the truth is our summer’s are just about perfect, and it rarely rains between July and October.
But let’s just keep that a little secret between the two of us, okay?
When July and August roll around the temperature often cranks up into the 80’s and 90’s.
We’re lucky enough to have air conditioning in our house, a luxury many of our fellow Portlanders don’t share.
Even though we have AC, though, doesn’t mean I want to turn on the oven when it’s sweltering out.
In the hottest months of summer I just want simple, fresh and cool. Ya feel me?
That’s where super-simple, super-fresh recipes like this one come in.
Plus, if you use pre-cooked shrimp and quick boil noodles there’s basically no cooking required. Score!
This recipe also uses glass sweet potato noodles, a fairly new-to-me ingredient.
They cook up very similarly to glass noodles, and are completely gluten- and grain-free.
Look for them in the Asian section of your grocery store. If you can’t find them I’ve also included a link to order them online as well.
The freshness in this recipe can’t be beat, with giant handfuls of basil and cilantro adding all kinds of goodness.
If you don’t like cilantro, though, substitute fresh mint or parsley.
I hope you’ll try this one soon. Now, let’s make some Spring Roll Noodle Bowls!
1 | Use any fresh herbs you like and have on hand. Basil, cilantro, mint, parsley, it all works!
2 | No glass sweet potato noodles? Try glass or rice noodles instead.
3 | If you’re not into shrimp, use cooked chicken or tofu instead.
This Recipe Is
gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, sugar- free, soy-free and paleo
Pin the Image Below To Save Spring Roll Noodle Bowls (paleo, grain-free) to Pinterest for Later!
Spring Roll Noodle Bowls (paleo, grain-free)
1 pound cooked shrimp
2 cups spiralized zucchini
7-oz sweet potato glass noodles, prepared according to package directions
2 cups very thinly sliced purple cabbage
¼ cup fresh lime juice
2 tablespoons toasted sesame oil
2 tablespoons coconut aminos
1 teaspoon grated fresh ginger
½ teaspoon kosher salt
¼ cup roughly chopped fresh basil
¼ cup roughly chopped fresh cilantro
1. Toss all the ingredients together in a large bowl. Allow the mixture to sit for 5-10 minutes for the cabbage and zucchini to soften slightly and for the flavors to absorb. Serve at room temperature.
Makes 3-4 servings.
Notes: *If you don’t have or don’t want to use coconut aminos you can substitute low-sodium gluten-free tamari or soy sauce. You may need to reduce the salt, since tamari and soy sauce have more sodium than coconut aminos.
Substitute glass or rice noodles in place of the sweet potato glass noodles.
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