What's not to love about this peanut-flavored rice noodle entrée? It's perfectly portioned for 2 servings and only uses 5 ingredients!

Peanut Noodle Shrimp Bowl

Soak 2 (12-inch) bamboo skewers in water for 30 minutes. Meanwhile, preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees).

Peel shrimp and remove tails. Pat shrimp dry with paper towels. Thread shrimp onto presoaked bamboo skewers. Brush both sides of shrimp with 1/4 cup peanut sauce. 

Cook rice noodles in boiling water for 2 to 3 minutes or until al dente. Use a fork to separate the noodles during cooking. Drain; rinse under cold water to stop cooking. Transfer noodles to a large bowl; set aside to cool.

Grill shrimp for 6 to 7 minutes or until shrimp reach 145 degrees, turning halfway through. Transfer to a plate; set aside. 

Add coleslaw mix and 1/2 cup green onions to noodles in bowl. Drizzle with remaining 1/2 cup peanut sauce; toss to combine.

Divide noodle mixture between 2 serving bowls. Place shrimp skewers on top. Garnish with additional green onions and cilantro; serve with Sriracha mayo, if desired.