Asian Noodle Bowl with Shrimp (Print Version)

Tender shrimp and crisp vegetables in a savory Asian-style sauce with rice noodles, topped with peanuts and fresh 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 with a splash of oil. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add shrimp to the pan and cook for 2 to 3 minutes, turning once, until pink and cooked through. Remove and set aside.
05 - In the same pan, add zucchini and carrot. Stir-fry for 2 to 3 minutes until tender-crisp.
06 - Add cooked noodles, green onions, and sauce to the pan. Toss everything together and warm through.
07 - Return shrimp to the pan and gently mix until all ingredients are evenly coated and heated through.
08 - Divide among four bowls and top with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Suggestions:

01 -
  • It tastes like takeout but costs way less and feels lighter because you control exactly what goes in.
  • The shrimp cooks so fast that even on nights when you're tired, you can still have something restaurant-quality on the table.
  • Every bite has different textures and flavors hitting at once, which keeps you interested until the last noodle.
02 -
  • Don't overcook the shrimp or they'll turn into little rubber discs—they cook through so fast that you're better off checking too early than finding out they're ruined.
  • Rice noodles can clump into a solid block if you don't rinse them with cold water immediately, and I learned this the hard way by creating what looked like a noodle brick.
03 -
  • Keep all your ingredients prepped and sitting in bowls before you start cooking—this dish moves fast and there's no time to stop and chop once the pan is hot.
  • Don't rinse your wok or skillet after cooking the shrimp if you're adding vegetables next—those browned bits are flavor gold.
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