Asian Noodle Bowl with Shrimp (Printable Version)

A vibrant bowl of rice noodles, plump shrimp, and julienned vegetables in tangy sesame-lime sauce with crunchy peanut topping.

# 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 or tamari for gluten-free
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 - ⅓ cup roasted peanuts, roughly chopped
13 - ⅓ 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 with a splash of oil. 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 cooked through. Remove shrimp 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 all ingredients 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 noodle mixture among four bowls. Top each serving with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, which means you can actually make it on a weeknight without losing your mind.
  • The balance of textures—tender shrimp, crisp vegetables, chewy noodles—keeps each bite interesting and satisfying.
  • You control exactly how much heat and sauce you want, so it adapts to whoever's eating it.
02 -
  • Don't overcrowd the pan when sautéing the shrimp or they'll steam instead of getting a nice sear—work in batches if you have to.
  • The sauce should taste a little intense when you taste it plain, because the noodles and vegetables dilute it, so resist the urge to hold back on the lime juice.
03 -
  • Prep all your vegetables first so when you start cooking everything moves quickly and nothing sits around getting soggy or oxidized.
  • If you can't find fresh cilantro, mint or Thai basil works beautifully and brings their own personality to the bowl.
Go Back