Shrimp and Chicken Meatball Vermicelli Bowls

Happy Easter!

While I like to get these recipes out on Fridays, I got to spend Friday in Calgary with my family and Saturday tiring myself out on the ski hill! My apologies for this being a little late.

I love Vermicelli Bowls. You can do so much with them, put all sorts of delicious veggies. They are fresh and bright and taste delicious both warm and cold.

This recipe below is one that I have adapted over the last few years, from looking at pictures of other bowls, having them in restaurants, and trying out other recipes. Make it your own by adding other vegetables, different kind of meats or fish or changing up the sauce a little.


Makes: 4 bowls


Chicken Meatballs (this recipe makes a bunch of these so that you can freeze extras for future bowls, if you want to just make enough for this recipe, cut the meatball ingredients in half)

– lb of ground chicken thighs (I find thighs work best because they have a little higher fat content, and stay more moist)

-1 egg

– tbsp of minced fresh ginger

-2 cloves of garlic

-2 tbsp sweet chili sauce

-2 tbsp finely chopped basil

-pinch of salt and ground black pepper

Rest of the bowl:

-Pack of rice vermicelli noodles

-1 clove of garlic

-tsp minced ginger

-red pepper sliced thinly

-thinly sliced carrots

-thinly sliced cucumber

-chopped green onion

-shredded romaine lettuce

-1/2 lb frozen or fresh shrimp, deveined and tails removed.

-1/4 cup shredded coconut

-Salt and Pepper

Sauce (to be portioned out equally and served on the side and added at time of eating)

-1/3 cup of rice vinegar

-1/4 cup sweet chili sauce

– 1-2 tbsp Sriracha (optional if you don’t like spice)



Preheat oven to 350F

In a large bowl, mix all of the ingredients for meatballs together and roll into 1/2 inch balls. Place on a greased or lined cookie sheet. Place in oven for about 20 minutes (or until hot all the way through and internal temperature of the meatballs reach 165F), flipping over half way through.

Meanwhile, prepare the vegetables and set aside. If shrimp is frozen, you can defrost them by putting them in a strainer, and run cool water over them in the sink until thawed.

Bring water to bowl in a medium size pot, and cook the vermicelli noodles according to the package directions. (I recommend adding a little salt to the water. If the noodles finish before the rest of the ingredients, strain them, put them back in the pot and toss with a little rice vinegar so they don’t stick together).

In a medium frying pan, heat tbsp of oil, such as coconut oil (add more if needed). Once heated, add the garlic and ginger. Once fragrant, add shrimp, seasoning with salt and pepper. Add 9-12 (3-4 per bowl) cooked meatballs to the pan and mix together. Add coconut flakes until they are slightly toasted.

In medium size bowls, place vermicelli on the bottom, and arrange the rest of the vegetables in the bowl with the noodles. Evenly distribute the shrimps and meatballs between the bowls.

Serve with the sauce on the side, as as much sauce as you desire to your bowl.




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