Asian Noodle Bowl with Shrimp (Print Version)

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

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 garlic for 30 seconds until fragrant.
04 - Add shrimp and cook for 2 to 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 to 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 Advice:

01 -
  • It comes together faster than most takeout orders, which means weeknight dinner stress actually disappears.
  • The sauce is balanced enough that it works whether you're using shrimp, tofu, or chicken, so you can adapt it to whatever protein you have on hand.
  • Somehow tastes even better than restaurant versions because you control exactly how much heat and lime you want.
02 -
  • The shrimp truly needs to be dried off before it hits the hot pan, or you'll steam it instead of sear it—pat them with paper towels and you'll taste the difference immediately.
  • Don't let that garlic burn or the whole sauce tastes bitter and burnt instead of aromatic and delicious, which taught me this lesson the expensive way.
03 -
  • Have all your ingredients prepped and sitting on the counter before you start cooking—this is called mise en place, and it means you're not scrambling mid-sizzle to find the lime juice.
  • The sesame oil is expensive and precious, so buy it at an Asian market where it costs half as much as the fancy supermarket version and tastes twice as good.
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