Asian Noodle Bowl Shrimp (Printable Version)

Fresh Asian noodle bowl with shrimp, crisp veggies, savory sauce, peanuts, and cilantro in 30 minutes.

# What You 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 fresh 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

# How To Make:

01 - Cook rice noodles according to package directions. Drain and rinse under cold water, then 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 with a splash of oil. 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 cooked through. Remove and set aside.
05 - In the same pan, add zucchini and carrot. Stir-fry for 2 to 3 minutes until just tender.
06 - Add cooked noodles, green onions, and prepared sauce to the pan. Toss to combine and warm through for 1 to 2 minutes.
07 - Return shrimp to the pan and gently mix everything together until evenly coated and heated through.
08 - Divide among four bowls. Top each serving with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Suggestions:

01 -
  • Ready in thirty minutes, which means weeknight dinner actually happens without the stress.
  • The shrimp gets perfectly pink and tender while the vegetables stay crisp—that textural balance is everything.
  • That sauce ties it all together with bright lime and sesame, making every bite feel intentional and complete.
02 -
  • Don't overcrowd the skillet when you cook the shrimp—they need space to touch the heat or they'll steam instead of sear, and you'll lose that subtle sweetness.
  • Rinsing the cooked noodles is not optional; warm starch clumping together turns your bowl into something closer to paste than something you want to eat.
03 -
  • Toast your peanuts in a dry pan for a minute before chopping them and the nuttiness deepens—they taste like something you meant to do instead of something you grabbed from a jar.
  • If you prep your mise en place before you turn on the heat, the actual cooking becomes calm and almost meditative instead of chaotic.
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