Asian Noodle Bowl With Grilled Shrimp (Printer-friendly)

Succulent grilled shrimp atop sesame noodles with fresh vegetables and zesty dressing, ready in 15 minutes.

# What You'll Need:

→ Shrimp & Marinade

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon honey
05 - 1 clove garlic, minced
06 - 1/2 teaspoon fresh ginger, grated
07 - 1/2 teaspoon chili flakes (optional)

→ Noodles & Sauce

08 - 5 oz dried Asian wheat noodles or rice noodles
09 - 2 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon sriracha or chili sauce
14 - 1 teaspoon toasted sesame seeds

→ Fresh Toppings

15 - 1 small carrot, julienned
16 - 1/2 cucumber, julienned
17 - 2 spring onions, sliced
18 - 1 handful fresh cilantro, chopped
19 - 1/2 red bell pepper, thinly sliced
20 - Lime wedges, to serve

# Directions:

01 - Combine shrimp with soy sauce, sesame oil, honey, garlic, ginger, and chili flakes in a bowl. Toss to coat evenly and set aside.
02 - Cook noodles according to package instructions. Drain and rinse under cold water to stop cooking process.
03 - In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha, and toasted sesame seeds until combined.
04 - Add cooked noodles to sauce mixture and toss thoroughly to coat all noodles evenly.
05 - Heat grill pan or skillet over medium-high heat. Grill shrimp for 1-2 minutes per side until pink and cooked through.
06 - Divide dressed noodles between serving bowls. Top with grilled shrimp and arrange carrot, cucumber, spring onions, cilantro, and red bell pepper on top. Serve with lime wedges.

# Expert advice:

01 -
  • Everything comes together while your water boils—no hidden steps or surprise timing disasters.
  • That moment when you taste the sesame-soy coating mixed with fresh lime juice feels like a small victory you made happen yourself.
  • Grilling shrimp for two minutes per side is your secret weapon for looking like you spent way more effort than you actually did.
02 -
  • Don't skip the ice bath for the noodles—warm noodles mixed with hot sauce creates a texture problem that even perfect seasoning can't fix, and that's a lesson written in the noodles I've wasted.
  • The sesame oil is strong enough that you don't need a lot of it, but you do need some in the marinade and some in the sauce—skimping on one or the other leaves you wondering why it tastes flat.
03 -
  • Make the sauce first and let it sit while everything else cooks—the flavors settle and marry into something more cohesive than if you dress the noodles in a rush.
  • Buy pre-peeled shrimp when you can, because those five minutes you save are the difference between this feeling achievable on a Tuesday and something you keep meaning to make but never do.
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