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Umeboshi sauce noodle bowl
Steps
- Blitz all sauce ingredients until uniform in a high-speed blender. Taste and adjust seasoning as needed.
- Cook vermicelli in rapidly boiling water for 5 minutes, or according to package instructions. Drain and transfer the noodles to a mixing bowl. Pour most of the sauce onto the noodles, reserving about 1/4 cup. Toss the noodles through the sauce until well coated and set aside.
- Drizzle oil in a large cast-iron skillet. Once the pan is hot, arrange half the shrimp in a single layer, season them with kosher salt, and sauté for 2 minutes. Turn the shrimp over and sauté until just opaque at the center. Transfer them to a plate and repeat with remaining shrimp.
- Divide the noodles between two shallow bowls. Flank the noodles with little piles of the veggies, herbs, shrimp. Scatter chilis, scallions, and peanuts on top. Drizzle a little more sauce onto the veggies and dig in.
