Ginger-Scallion Shrimp Rice-Noodle Boxes

Ingredients

Noodle boxes

• 240 g dry rice vermicelli
• 600 g raw peeled deveined shrimp, thawed
• 1 tbsp (14 g) neutral oil
• ¼ tsp fine salt
• 250 g mango flesh, cut into fine strips
• 250 g cucumber, seeded and cut into fine strips
• 150 g carrot, cut into fine matchsticks
• 20 g chopped cilantro

Dressing

• 3 tbsp (45 mL) lime juice
• 2 tbsp (32 g) reduced-sodium soy sauce
• 1 tbsp (14 g) toasted sesame oil
• 2 tsp (14 g) honey
• 2 tsp (10 g) finely grated ginger
• 3 scallions (45 g), thinly sliced
• 2 tbsp (30 mL) water

Equipment

Saucepan, colander, skillet, instant-read thermometer, mixing bowl

Allergens and ingredient notes: Crustacean shellfish, soy, sesame; standard soy sauce contains wheat.

Step by step

1. Prepare rice vermicelli according to the package, then drain, rinse under cold water and drain thoroughly. Transfer to shallow containers and refrigerate promptly.
2. Pat shrimp dry and season with salt. Heat neutral oil in a skillet over medium-high. Cook shrimp 2–3 minutes per side, until opaque and the thickest part reaches 145°F (63°C). Spread in a shallow container and refrigerate within 2 hours until cold.
3. Whisk all dressing ingredients together. Toss cold noodles with half the dressing and divide among 4 boxes. Divide shrimp, mango, cucumber, carrot and cilantro among the boxes.
4. Divide the remaining dressing among 4 sealed cups. At lunch, add it to taste and toss thoroughly; all the listed dressing is included in the recipe quantities.

The Devotti twist: Mango adds sweet contrast to the ginger-scallion dressing, and a split dressing keeps rice noodles from drying out overnight.

Pack it well

Use sealed compartments for shrimp and dressing. Keep continuously cold and eat chilled; include a fork. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).

Swaps and serving notes

Use cooked chicken breast instead of shrimp if preferred; changes nutrition and allergens. Suitable gluten-free tamari can replace standard soy sauce.

Make ahead and storage

Refrigerate cooked shrimp and assembled components for up to 2 days. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).