Asian Noodle Bowl with Shrimp (Printable)

Tender shrimp and crisp vegetables in a savory Asian-inspired sauce with crunchy peanuts and fresh cilantro.

# Ingredient list:

→ 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

# How-to:

01 - Cook rice noodles according to package directions. Drain thoroughly and rinse under 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 fully combined. Reserve.
03 - Heat a large skillet or wok over medium-high heat with a splash of oil. Sauté minced garlic for 30 seconds until fragrant and lightly golden.
04 - Add shrimp to the pan and cook for 2-3 minutes, turning once halfway through, until pink and opaque throughout. Transfer to a clean plate.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2-3 minutes until vegetables reach tender-crisp consistency.
06 - Add cooked noodles, sliced green onions, and prepared sauce to the pan. Toss thoroughly until all components are evenly coated and heated through.
07 - Return cooked shrimp to the pan and gently fold in to distribute evenly. Divide into four serving bowls and top each portion with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means weeknight dinners that actually taste intentional instead of rushed.
  • The sauce hits that perfect sweet-salty-tangy balance that makes you want to tip the bowl up and drink the last drops.
  • It's one of those dishes that feels fancy enough to cook for guests but honest enough to eat alone with your kitchen window open.
02 -
  • Don't rinse the shrimp after cooking—they stick together in a sad pile that way, so drain them and move on with your life.
  • The sauce tastes sharp and salty cold, but it mellows and blooms once it hits the warm noodles, so trust that transformation instead of over-correcting.
03 -
  • Use a wok if you have one—the curved sides make tossing easier and the heat distribution is superior, though a large skillet works just fine.
  • Prep everything before you turn on the heat, because once the pan is hot you're moving quickly and chopping mid-cook is a good way to burn something.
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