Asian Noodle Bowl with Shrimp (Printer-friendly)

Tender shrimp and crisp vegetables in a savory Asian-style sauce with rice noodles, topped 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

# Directions:

01 - Cook the rice noodles according to package instructions. Drain, 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 the garlic for 30 seconds until fragrant.
04 - Add the shrimp and cook for 2-3 minutes, turning once, until pink and cooked through. Remove shrimp 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 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.
08 - Divide among four bowls. Top with peanuts, cilantro, and extra lime wedges.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can go from craving to eating without losing your mind.
  • The shrimp stays tender and doesn't turn into rubber, and the vegetables maintain just enough snap to feel fresh.
  • One pan does most of the work, so cleanup is blissfully minimal compared to the payoff.
02 -
  • Don't overcook the shrimp—the moment they turn opaque and curl slightly, they're done; another minute and they'll taste like rubber bands.
  • The vegetables should have a little bite to them, so err on the side of undercooking rather than making mush.
  • Cold noodles mixed with hot sauce will warm up but won't fully stick; tossing them in the warm pan for a minute makes the sauce cling properly.
03 -
  • Toast your peanuts yourself if you have five minutes—raw peanuts heated in a dry skillet for a few minutes taste infinitely better than store-bought roasted.
  • Make the sauce the night before and refrigerate it, so all you have to do during cooking is cook, not measure and whisk.
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