Shrimp and veggie-packed noodle bowl

Ingredients

• 4 cloves garlic
• 3 tablespoons rice vinegar
• ¼ cup brown sugar
• ⅓ cup less-sodium soy sauce
• ⅓ cup lime juice
• ¼ cup olive oil
• 16 ounces rice noodles, cooked
• 1 cup shredded carrots
• 1 cup chopped red bell peppers
• 1 cup chopped cucumbers
• 1 pound cooked shrimp, chicken or tofu (optional)
• ½ cup cilantro, chopped
• ¼ cup serrano peppers, sliced
• ½ cup chopped peanuts
• 1 avocado, sliced

Cook

Pulse the first six ingredients together in a blender or food processor. Toss the noodles with the sauce. Top with remaining ingredients, including vegetables, shrimp, cilantro, peppers, peanuts and avocado.