Grilled Shrimp Asian Noodle Bowl (Print)

Smoky grilled shrimp over sesame noodles with fresh vegetables and creamy avocado.

# Components:

→ Shrimp Marinade

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp fresh lime juice
05 - 1 tsp honey
06 - 1 clove garlic, minced
07 - 1/2 tsp freshly ground black pepper

→ Noodles

08 - 8 oz egg noodles
09 - 1 tbsp sesame oil
10 - 1 tbsp soy sauce
11 - 2 tsp rice vinegar
12 - 1 tsp toasted sesame seeds

→ Toppings and Garnish

13 - 1 medium cucumber, julienned
14 - 1 cup fresh bean sprouts
15 - 1 large avocado, sliced
16 - 1/3 cup roasted unsalted peanuts, chopped
17 - 2 scallions, thinly sliced
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving

# Directions:

01 - Whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper in a mixing bowl. Add shrimp, toss to coat evenly, and marinate for 10 to 15 minutes.
02 - Cook egg noodles according to package directions. Drain and rinse under cold water until cooled. Toss with sesame oil, soy sauce, rice vinegar, and sesame seeds. Set aside.
03 - Heat a grill or grill pan over medium-high heat. Thread marinated shrimp onto skewers if desired. Grill for 2 to 3 minutes per side until pink with light char marks. Remove from heat.
04 - Divide dressed noodles among four serving bowls. Top each portion with grilled shrimp, julienned cucumber, bean sprouts, avocado slices, and chopped peanuts.
05 - Sprinkle each bowl with scallions and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything comes together in under thirty minutes, but it tastes like you spent the whole afternoon cooking.
  • The contrast between warm smoky shrimp and cool crunchy vegetables makes every bite feel balanced and exciting.
  • It's endlessly adaptable, you can swap proteins, add heat, or throw in whatever vegetables need using up.
  • The sesame-dressed noodles are so good on their own that I sometimes make a double batch just to snack on cold from the fridge.
02 -
  • Don't skip rinsing the noodles under cold water after cooking, it stops them from turning gummy and keeps them silky.
  • Make sure your grill or grill pan is really hot before the shrimp go on, otherwise they'll steam instead of getting those smoky char marks.
  • Slice the avocado at the very last minute, it browns fast and you want it looking fresh and green when you serve.
  • If you're using wooden skewers, soak them in water for at least 20 minutes so they don't catch fire on the grill.
03 -
  • Pat the shrimp completely dry before marinating, it helps them sear instead of steam and gives you better char.
  • If you don't have a grill, a screaming hot cast iron skillet works just as well and gives you that smoky flavor.
  • Toss the noodles with the dressing while they're still slightly warm, they absorb the flavors better that way.
  • Keep a little pile of chopped peanuts and cilantro on the side so people can add more as they eat, the textures stay crunchier that way.
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