Asian Noodle Bowl with Shrimp (Print)

Tender shrimp, crisp vegetables, and savory Asian sauce in a fresh noodle bowl topped with peanuts and cilantro.

# Components:

→ Protein

01 - 14 oz medium shrimp, peeled and deveined

→ Noodles

02 - 7 oz rice noodles

→ Vegetables

03 - 1 medium zucchini, julienned
04 - 1 large carrot, julienned
05 - 2 cloves garlic, minced
06 - 3 green onions, sliced

→ Sauce

07 - 3 tablespoons soy sauce
08 - 2 tablespoons lime juice
09 - 1 tablespoon sesame oil
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon chili garlic sauce, optional

→ Toppings

12 - 1/3 cup roasted peanuts, roughly chopped
13 - 1/3 cup fresh cilantro leaves, roughly chopped
14 - Lime wedges for serving

# Directions:

01 - Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, and chili garlic sauce. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add a splash of oil and sauté garlic for 30 seconds until fragrant.
04 - Add shrimp and cook for 2-3 minutes, turning once, until pink and cooked through. Remove and set aside.
05 - In the same pan, add zucchini and carrot. Stir-fry for 2-3 minutes until just tender.
06 - Add cooked noodles, green onions, and sauce to the pan. Toss to combine and warm through.
07 - Return shrimp to the pan, gently mixing everything together until evenly coated and heated.
08 - Divide among four bowls. Top with peanuts, cilantro, and extra lime wedges.

# Expert Advice:

01 -
  • Everything comes together in one pan after the noodles are done, so cleanup is almost non-existent.
  • The sauce is tangy and sweet with just enough heat to wake up your taste buds without overwhelming them.
  • You can swap the shrimp for tofu, chicken, or even just extra vegetables and it still feels like a complete meal.
  • It looks like something you'd order at a restaurant, but you'll be eating it in less than 30 minutes.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll clump together into one giant sticky mass by the time you're ready to toss them in the pan.
  • If your shrimp start curling up into tight little balls, you've overcooked them, so pull them out as soon as they turn pink.
  • The sauce can be made a day ahead and stored in the fridge, which makes weeknight cooking even faster.
03 -
  • Julienne your vegetables while the noodles are cooking so everything is ready to go when the pan gets hot.
  • Use a wok if you have one, the high sides make tossing everything together so much easier and nothing flies out onto the stove.
  • Taste the sauce before you add it to the pan and adjust the lime, honey, or chili to your preference, because everyone's balance of sweet, salty, and tangy is a little different.
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