Asian Noodle Bowl with Shrimp (Printable Version)

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

# 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

# Step-by-Step Directions:

01 - Cook rice noodles according to package directions. Drain thoroughly and rinse with cold water to prevent sticking. 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. 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 opaque throughout. Transfer to a clean plate and set aside.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2-3 minutes until vegetables are just tender with a slight crunch.
06 - Add cooked noodles, sliced green onions, and prepared sauce to the pan. Toss all ingredients together to coat evenly and warm through.
07 - Return shrimp to the pan and gently mix until all components are evenly combined and heated through.
08 - Divide noodle mixture among four bowls. Top each portion with chopped peanuts and fresh cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in thirty minutes, which means weeknight dinner doesn't have to feel like a production.
  • The sauce tastes restaurant-quality but you're literally just whisking five ingredients together.
  • Everything cooks in one pan once the noodles are done, so cleanup is mercifully minimal.
02 -
  • Prep everything before you start cooking because this goes from raw to done so fast that you won't have time to chop vegetables once the pan is hot.
  • Don't skip rinsing the noodles after cooking—that starch that rinses away is the difference between silky noodles and a gluey bowl.
03 -
  • The pan has to be genuinely hot when the shrimp hits it, or they'll steam instead of sear and lose their texture—don't rush this part.
  • Taste the sauce before it goes into the pan and adjust the balance of salty, sour, and sweet to your preference, because once it coats the noodles, you've committed.
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