Grilled Shrimp Asian Noodle Bowl (Print Version)

Savory grilled shrimp atop sesame egg noodles with fresh vegetables and creamy avocado.

# What You Need:

→ Shrimp Marinade

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon honey
06 - 1 clove garlic, minced
07 - 1/2 teaspoon freshly ground black pepper

→ Noodles

08 - 8 ounces egg noodles
09 - 1 tablespoon sesame oil
10 - 1 tablespoon soy sauce
11 - 2 teaspoons rice vinegar
12 - 1 teaspoon toasted sesame seeds

→ Toppings

13 - 1 medium cucumber, julienned
14 - 1 cup fresh bean sprouts, rinsed
15 - 1 large avocado, sliced
16 - 1/3 cup roasted unsalted peanuts, roughly chopped
17 - 2 scallions, thinly sliced
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving

# How-To Steps:

01 - In a bowl, whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper. Add shrimp and toss to coat evenly. Marinate for 10 to 15 minutes.
02 - Cook egg noodles according to package directions. Drain thoroughly and rinse under cold water. Toss with sesame oil, soy sauce, rice vinegar, and sesame seeds. Set aside.
03 - Heat a grill or grill pan over medium-high heat. Thread shrimp onto skewers if desired. Grill for 2 to 3 minutes per side until shrimp turns pink with slight char marks. Transfer to a plate.
04 - Divide dressed noodles among four serving bowls. Top each bowl with grilled shrimp, julienned cucumber, bean sprouts, avocado slices, and chopped peanuts. Sprinkle with scallions and fresh cilantro.
05 - Serve each bowl with lime wedges on the side for squeezing over the noodles and shrimp.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can actually make this on a Tuesday without losing your mind.
  • Every texture you could possibly want shows up in one bowl—smoky, creamy, crunchy, fresh—so nothing ever feels boring or one-dimensional.
  • The grilled shrimp gets this incredible char that tastes way more impressive than the five minutes it takes to cook.
02 -
  • Don't skip the ice bath for the noodles after cooking; it stops them from getting mushy and keeps them pleasantly chewy instead of turning into mush by the time you eat them.
  • Overcooked shrimp is the quickest way to ruin this dish, so watch the clock and pull them off the grill the moment they turn pink—they continue cooking slightly after removal.
03 -
  • Prep all your toppings before the shrimp hits the grill so you're not scrambling while everything cools down—this dish tastes best when the noodles are still slightly warm and the toppings are cold and fresh.
  • If you're making this for guests, have everyone build their own bowl at the table so they can control portions and adjust flavors with lime juice and sriracha to their preference.
Go Back