Asian Noodle Bowl with Shrimp (Printable)

Tender shrimp and crisp vegetables in savory Asian-inspired sauce with rice noodles, 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 thoroughly and rinse with cold water. Set aside.
02 - Whisk together soy sauce, lime juice, sesame oil, honey, and chili garlic sauce in a small bowl. Set aside.
03 - Heat a large skillet or wok over medium-high heat with a splash of oil. 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. Remove and set aside.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2-3 minutes until vegetables are just tender.
06 - Add cooked noodles, green onions, and prepared sauce to the pan. Toss thoroughly to combine and warm through.
07 - Return cooked shrimp to the pan and gently mix everything together until evenly coated and heated through.
08 - Divide among four bowls and top with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, which means weeknight dinner doesn't have to mean takeout containers piling up.
  • The sauce-to-noodle ratio is obsessive in the best way, coating every strand without ever feeling heavy.
  • You can throw together whatever vegetables you have on hand and it somehow tastes intentional, not improvised.
02 -
  • Don't overcrowd the pan when you cook the shrimp; they need room to sear, or they'll steam and get sad and rubbery instead of turning golden.
  • The sauce temperature matters—if it hits the hot noodles, the flavors sing differently than if it's cooled down, so getting everything added at the same moment makes a real difference.
  • Shrimp cooks faster than you think, and it's way better slightly underdone and finished by residual heat than overcooked and trying to bounce off the plate.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking; this dish moves fast and there's no time to hunt for things.
  • If you're nervous about timing, cook the shrimp all the way through, remove it, then add it back at the very end just to warm it—no rubber shrimp that way.
  • Lime wedges aren't optional; that final squeeze of fresh acid is what separates this from just being noodles with sauce.
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