Asian Noodle Bowl with Shrimp (Printer Friendly)

Tender shrimp and crisp vegetables in a savory Asian-inspired sauce with rice noodles, topped with crunchy peanuts and fresh cilantro.

# What You Need:

→ 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

→ Toppings

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

# How to Make It:

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

# Expert Tips:

01 -
  • Ready in 30 minutes flat, which means weeknight dinners stop feeling like a negotiation with your tired self.
  • The sauce tastes like you've been simmering things for hours, even though you whisk it together in a bowl.
  • Customizable enough that picky eaters and adventurous ones sit at the same table without complaint.
02 -
  • Don't overcrowd the pan when cooking shrimp or they'll steam instead of sear, and you'll lose that sweet caramelized edge.
  • Taste the sauce before it hits the noodles because you might want more lime, less soy, or a pinch more heat—every palate is different.
03 -
  • Cook everything in stages and let each component shine before combining, rather than dumping raw vegetables into hot oil and hoping for the best.
  • The sesame oil gets drizzled in at the very end because heat breaks down its delicate flavor, so save it as your finishing flourish.
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