Asian Noodle Bowl with Shrimp (Printable Version)

Vibrant bowl with tender shrimp, crisp vegetables, and savory Asian sauce topped with peanuts and cilantro.

# What You'll 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 fresh 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 and rinse with cold water, then set aside.
02 - Whisk together soy sauce, lime juice, sesame oil, honey, and chili garlic sauce in a small bowl. 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 pan 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 vegetables are just tender.
06 - Add cooked noodles, green onions, and sauce to the pan. Toss all ingredients together and warm through.
07 - Return shrimp to the pan and gently mix until everything is evenly coated and heated. Divide among four bowls and top with peanuts, cilantro, and lime wedges.

# Additional Tips::

01 -
  • The whole thing comes together in 30 minutes, which means you can make it on a Tuesday without breaking a sweat.
  • It tastes bright and complex from that sauce, but there's no fussy technique hiding anywhere.
  • You can stare into your bowl and actually see the colors and textures, not wondering what you're eating.
02 -
  • If your shrimp are very large, butterfly them or cut them in half so they cook evenly and don't end up with some pieces cooked and others still translucent in the middle.
  • The sauce should be balanced between salty, sour, and sweet, so taste it before you pour it over everything and adjust with more lime or soy depending on what your palate wants.
03 -
  • Have all your ingredients prepped and within arm's reach before you heat the pan, because once things start cooking they move fast and you won't have time to mince garlic or chop cilantro.
  • If you're making this for guests and want to get ahead, cook the noodles and chop everything hours in advance, but combine and eat it fresh so the vegetables stay crisp and the whole thing tastes alive.
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