Asian Noodle Shrimp Bowl (Printable version)

Tender shrimp, rice noodles, crisp vegetables, and zesty sauce create a fresh, vibrant bowl with crunchy peanuts.

# Ingredients list:

→ Protein

01 - 14 ounces medium shrimp, peeled and deveined

→ Noodles

02 - 7 ounces 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, gluten-free if preferred
08 - 2 tablespoons lime juice
09 - 1 tablespoon sesame oil
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon chili garlic sauce, optional for heat

→ Toppings

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

# Steps:

01 - Cook rice noodles according to package instructions. Drain thoroughly, rinse with cold water, and 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. Add a splash of oil and 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 and set aside.
05 - In the same pan, add zucchini and carrot. Stir-fry for 2-3 minutes until just tender.
06 - Add cooked noodles, green onions, and prepared sauce to the pan. Toss to combine and warm through.
07 - Return shrimp to the pan, gently mixing everything together until evenly coated and heated. Divide among four bowls and top with peanuts, cilantro, and lime wedges.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and tastes even better because you control the sauce balance.
  • The contrast between tender shrimp, crisp vegetables, and crunchy peanuts keeps every bite interesting.
  • Naturally dairy-free and adaptable, so it works whether you're pescatarian, have dietary restrictions, or just cleaning out your veggie drawer.
02 -
  • Don't skip the cold water rinse on your noodles or they'll stick together into one frustrating clump that won't separate even with sauce.
  • Overcooked shrimp turns rubbery—pull them out the second they're pink all the way through, because they'll carry over heat for a few seconds.
  • Make your sauce before you start cooking so you're not scrambling with wet hands and a hot pan going.
03 -
  • Don't let your sauce sit with the cooked noodles for too long before serving, or they'll absorb all the liquid and become gummy instead of silky and coated.
  • Buy pre-peeled shrimp if you're short on time—it costs a bit more but takes the friction out of weeknight cooking.
Go back