Asian Noodle Bowl with Shrimp (Printer View)

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

# Components:

→ 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, gluten-free preferred
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 - 1/3 cup roasted peanuts, roughly chopped
13 - 1/3 cup fresh cilantro leaves, roughly chopped
14 - Lime wedges for serving

# Method steps:

01 - Cook rice noodles according to package directions. Drain thoroughly and rinse with cold water until cooled. Set aside.
02 - Whisk together soy sauce, lime juice, sesame oil, honey, and chili garlic sauce in a small bowl. Mix until combined and set aside.
03 - Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil and sauté minced garlic for 30 seconds until fragrant.
04 - Add shrimp to the pan and cook for 2 to 3 minutes, turning once, until pink and fully cooked through. Transfer to a plate.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2 to 3 minutes until vegetables achieve tender-crisp texture.
06 - Add cooked noodles, green onions, and prepared sauce to the pan. Toss all ingredients together and warm through for 1 to 2 minutes.
07 - Return cooked shrimp to the pan and gently mix until all components are evenly coated and heated through.
08 - Divide noodle bowl mixture among four serving bowls. Top each with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, and tastes twice as good.
  • The vegetables stay crisp and colorful, giving you that restaurant-quality crunch at home.
  • The sauce is so balanced between sweet, tangy, and savory that you'll want to double it for everything.
  • It's endlessly adaptable, so you can swap proteins or vegetables based on what's in your fridge.
02 -
  • Rinse your noodles in cold water after cooking or they'll stick together in a gummy clump by the time you're ready to toss them in the pan.
  • Don't crowd the pan when cooking the shrimp, they need space to sear properly or they'll steam instead and turn out rubbery.
  • Taste the sauce before you add it to the pan, you might want more lime or a touch more honey depending on your mood.
03 -
  • Use a wok if you have one, the high sides make tossing everything together so much easier and nothing flies out onto the stove.
  • Toast your peanuts in a dry pan for a minute before chopping them, it brings out their flavor and makes them taste richer.
  • Double the sauce and keep the extra in a jar in the fridge, it's perfect for quick stir-fries or drizzling over rice bowls all week.
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