1 bunch Broccolini (about 6 ounces), trimmed and cut into 2-inch pieces
8 ounces thin, flat, dried rice noodles (see Recipe Notes)
2 tablespoons vegetable oil
8 ounces large uncooked shrimp (26/30 count), peeled and cleaned
1 clove garlic, minced
1 tablespoon fish sauce
1 tablespoon freshly squeezed lemon juice
2 teaspoons soy sauce or tamari
2 teaspoons Asian chile-garlic paste, such as sambal oelek
1 tablespoon coarsely chopped fresh cilantro
Bring a large pot of salted water to a boil over high heat. Add the Broccolini and cook until crisp-tender, about 3 minutes. Remove the pot from the heat. Using a slotted spoon, transfer the Broccolini to a large plate.
Add the noodles to the pot of hot water and let sit, stirring occasionally, until the noodles are just tender, 8 to 10 minutes. Meanwhile, cook the shrimp.
Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the shrimp, season with salt, and sauté until just pink and almost cooked through, about 3 minutes. Transfer to the plate with the Broccolini. Drain the rice noodles and run under cold water until cool; drain again.
Heat the remaining 1 tablespoon of oil in the pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the noodles, Broccolini, shrimp, fish sauce, lemon juice, soy sauce or tamari, and chile paste and cook, constantly tossing with wooden chopsticks or tongs, until heated through, about 3 minutes. Sprinkle with the cilantro and serve immediately.