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 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 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 - In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, and chili garlic sauce. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add a splash of oil and sauté garlic for 30 seconds until fragrant.
04 - Add shrimp and cook for 2 to 3 minutes, turning once, until pink and cooked through. Remove shrimp and set aside.
05 - In the same pan, add zucchini and carrot. Stir-fry for 2 to 3 minutes until just tender.
06 - Add cooked noodles, green onions, and sauce to the pan. Toss to combine and warm through.
07 - Return shrimp to the pan, gently mixing everything together until evenly coated and heated.
08 - Divide among four bowls. Top with peanuts, cilantro, and extra lime wedges.

# Expert advice:

01 -
  • It comes together faster than takeout, and nobody has to know you didn't order it.
  • Each component stays bright and crunchy instead of becoming a sad, soggy pile by the time you eat it.
  • The sauce is forgiving enough that you can adjust it to match whatever mood you're in that day.
02 -
  • Don't rinse your cooked shrimp or they'll become dry and sad; that thin layer of residual moisture is what keeps them tender.
  • The vegetables must be cut thin or they'll still be crunchy when the noodles are already soft, and timing is everything in this dish.
  • If you add the sauce too early, it'll evaporate before it coats everything, so wait until the very end when everything is in the pan together.
03 -
  • Buy your shrimp already peeled and deveined if that saves you ten minutes—nobody gets extra credit for doing it yourself, and sometimes convenience is the right call.
  • Toast your peanuts briefly in a dry pan right before serving if they're not already roasted, because that toasted flavor is what makes them shine instead of taste like a sad afterthought.
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