While your shrimp is thawing, bring a pot of water to boil for your noodles (two pots of water if you plan on boiling your shrimp).
Once your water is boiled, add in your rice noodles and cook according to the package instructions.
Heat up some olive oil on a pan and add your shrimp (seasoned with salt and pepper if you wish), to the pan. Fry until cooked through. Alternatively, you can boil your shrimp instead. Set aside once done.
Once the noodles are cooking, drain and submerge in cold water to stop it from over cooking in its heat. Once drained again, toss the noodles with a mixture of mirin, honey, and soy sauce. Next combine it with your vegetables or plate them separately, it is up to you!
Set the shrimp on top of the noodles and let the dish chill in the fridge. Serve cold when ready, store in airtight glass containers for up to three days.
Optional: to make a dipping sauce, combine peanut butter, soy sauce, and some hot water. Serve with peanuts and basil on top if desired.
nutrition facts generated with the recipe plugin does not include the peanut sauce