Asian Noodle Bowl with Shrimp (Print View)

Tender shrimp and crisp vegetables in a savory Asian-inspired sauce with rice noodles, 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 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

# Step-by-Step Directions:

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 emulsified. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add oil and sauté minced garlic for 30 seconds until fragrant.
04 - Add shrimp to the skillet and cook for 2-3 minutes, turning once, until pink and cooked through. Transfer to a clean plate.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
06 - Add cooked noodles, green onions, and prepared sauce to the pan. Toss all ingredients to combine and warm through.
07 - Return cooked shrimp to the pan and gently mix until all components are evenly coated and heated through.
08 - Divide noodle mixture among four bowls. Top each serving with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the guilt of ordering out.
  • The sauce is so perfectly balanced that you'll find yourself licking the bowl, and nobody will judge you.
  • It's naturally dairy-free and packed with protein, so you feel genuinely good eating it.
02 -
  • Never skip rinsing the noodles after cooking—this removes excess starch and prevents them from turning into a gluey mess the moment sauce hits them.
  • Sesame oil is potent, so treat it like perfume and use restraint; too much will make your dish taste like you're eating pure sesame.
  • Always cook your vegetables and protein separately from the noodles, then combine them at the end—this prevents everything from turning into mush.
03 -
  • Prep all your ingredients before you start cooking—this five-minute investment makes the cooking itself feel effortless and prevents any burnt moments.
  • If you have access to a wok, use it; the high sides and heat distribution make tossing everything together feel like a graceful dance instead of a frantic scramble.
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