Asian Noodle Bowl with Shrimp (Printable)

Vibrant noodle bowl with tender shrimp, crisp vegetables, and savory Asian-inspired sauce. Topped with crunchy peanuts and fragrant cilantro.

# What You 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

→ Toppings

12 - 1/3 cup roasted peanuts, roughly chopped
13 - 1/3 cup fresh cilantro leaves, roughly chopped
14 - Lime wedges for serving

# How To Make It:

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 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 skillet and cook for 2-3 minutes, turning once, until pink and cooked through. Transfer to a plate and set aside.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2-3 minutes until vegetables reach tender-crisp texture.
06 - Add cooked rice noodles, sliced 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 all ingredients until evenly coated and heated throughout.
08 - Divide noodle mixture among four serving bowls. Top each portion with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, yet tastes like you spent hours in the kitchen.
  • The sauce coats everything with a bright, slightly sweet warmth that makes you want another bite before you're even finished.
  • You can swap proteins without changing a single step, so it works whether you're cooking for someone who eats shrimp or someone who doesn't.
02 -
  • If your shrimp overcook even slightly, the whole dish suffers because you can't really hide that rubbery texture in a bowl where everything is visible.
  • The sauce will taste too strong on its own, but once it hits the warm noodles and mingles with everything, it becomes perfectly balanced.
  • Don't skip the cold water rinse on the noodles or they'll keep cooking from residual heat and turn mushy.
03 -
  • Make the sauce the night before and let the flavors meld; it actually tastes better than when it's freshly mixed.
  • If you don't have sesame oil, use it anyway because no other oil really gives you that nutty depth, and it's cheap enough to keep on hand.
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