Asian Noodle Bowl with Shrimp (Printable)

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

# 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 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

# How to Make It:

01 - Cook rice noodles according to package instructions. Drain and rinse with 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. Add a splash of oil and sauté the minced garlic for 30 seconds until fragrant.
04 - Add shrimp and cook for 2 to 3 minutes, turning once, until pink and cooked through. Remove from pan 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.
07 - Return shrimp to the pan, gently mixing everything together until evenly coated and heated.
08 - Divide mixture among four bowls. Top with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • It comes together faster than delivery arrives, and tastes infinitely fresher.
  • The sauce is balanced enough that each bite feels intentional, not rushed.
  • One pan means less cleanup, which means more time enjoying what you just made.
02 -
  • Rinsing the cooked noodles with cold water stops them from cooking further and keeps them from sticking—skip this and you'll end up with a clumpy mass instead of separate strands.
  • The shrimp cooks incredibly fast, so have everything else ready before you add them to the pan; rushing through the other steps while they cook means overcooked shrimp every time.
03 -
  • Don't overcrowd the pan when cooking shrimp—give them room to actually sear instead of steaming in their own moisture.
  • Fresh lime juice makes a real difference in how bright this tastes, so it's worth squeezing one yourself instead of reaching for bottled.
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