Asian Noodle Bowl with Shrimp (Printable)

A vibrant noodle bowl with tender shrimp, crisp vegetables, and savory Asian-inspired sauce, topped with crunchy peanuts and fragrant 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

# Step-by-Step:

01 - Cook rice noodles according to package directions. 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. Reserve for later use.
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 fully cooked through. Transfer shrimp to a plate.
05 - In the same pan, add zucchini and carrot. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
06 - Add cooked noodles, green onions, and prepared sauce to the pan. Toss all ingredients together until evenly coated and heated through.
07 - Return cooked shrimp to the pan and gently mix until everything is evenly combined and heated throughout.
08 - Divide noodle mixture among four bowls. Top each serving with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • It's faster than delivery and tastes like you spent hours in the kitchen.
  • The shrimp stays tender while the vegetables keep their snap, no sad soggy bowl in sight.
  • One sauce does all the heavy lifting, making cleanup almost as easy as cooking.
02 -
  • Don't overcrowd the pan when you sauté the vegetables or they'll steam instead of staying crisp—work in batches if you need to.
  • The shrimp continues cooking slightly after you remove it from heat, so pull it out when it's barely opaque in the center, not when it looks totally done.
03 -
  • Make the sauce the night before so flavors have time to marry—it's actually better the next day, and you'll have one less thing to think about.
  • If you're cooking for more than four people, don't scale everything in one pan; make it in batches so nothing steams or loses its character.
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