Summery Shrimp Noodle Bowls | Rock Harbour Seafood

Ingredients

• Juice of 4 limes
• ¼ cup (60 mL) fish sauce
• ¼ cup (60 mL) sugar
• 2 cloves garlic, chopped
• 1-2 tsp (5-10 mL) chili garlic sauce or sambal oelek
• 8 oz (250 g) thin rice vermicelli noodles
• 2 mini cucumbers, thinly sliced
• 340 g Rock Harbour cooked White Pacific Shrimp, thawed
• 2 cups (500 mL) mixed, loosely packed tender herbs, such as basil, mint, and cilantro
• 1/3 cup (80 mL) chopped unsalted peanuts
• 3 green onions, white and light green part, thinly sliced