Asian Noodle Bowl with Shrimp (Print Version)

Vibrant noodle bowl with shrimp, crisp vegetables, and savory Asian-inspired sauce topped with peanuts and cilantro.

# Ingredient List:

→ 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

# Steps:

01 - Cook rice noodles according to package instructions. Drain thoroughly and rinse with cold water, then set aside.
02 - In a small mixing 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 with a splash of oil. Sauté minced garlic for 30 seconds until fragrant.
04 - Add shrimp to the pan and cook for 2-3 minutes, turning once, until pink and fully cooked through. Transfer to a separate plate.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2-3 minutes until vegetables are just tender with slight crunch.
06 - Add cooked noodles, sliced green onions, and prepared sauce to the pan. Toss all ingredients together to combine and warm through.
07 - Return cooked shrimp to the pan and gently mix until all components are evenly coated with sauce and heated through.
08 - Divide noodle mixture evenly among four bowls. Top each portion with chopped peanuts, fresh cilantro, and lime wedges for serving.

# Helpful Hints:

01 -
  • Everything cooks in under 30 minutes, so you can have a restaurant-quality bowl on the table before you'd even finish scrolling through takeout menus.
  • The sauce is bright and savory with just enough sweetness and heat to make every bite interesting without overwhelming the fresh vegetables and tender shrimp.
  • It's endlessly flexible, you can swap proteins, add whatever vegetables you have on hand, and adjust the spice level to suit anyone at your table.
02 -
  • Don't skip rinsing the noodles with cold water after cooking, or they'll stick together in a gummy mass that's impossible to separate once you add them to the pan.
  • Cook the shrimp just until they turn pink and curl slightly, because they'll continue cooking a bit when you toss them back in at the end and overcooked shrimp turn rubbery fast.
  • Make sure your pan is really hot before you start stir-frying the vegetables, otherwise they'll steam instead of getting that slight char and crunch.
03 -
  • Prep all your ingredients before you start cooking, because once that pan is hot everything moves fast and you don't want to be chopping garlic while your shrimp overcooks.
  • Toast the peanuts lightly in a dry pan before chopping them if they're not already roasted, it deepens their flavor and makes them taste almost buttery.
  • If you like more heat, add a few thin slices of fresh red chili to the pan with the garlic for an extra kick that builds as you eat.
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