Save I started throwing this bowl together on nights when the fridge looked bare but I still craved something bright and satisfying. The first time, I had leftover shrimp and a packet of noodles I'd forgotten about, and within minutes, my kitchen smelled like a street market in Bangkok. Now it's my go-to when I need dinner fast but refuse to compromise on flavor. The sizzle of shrimp hitting a hot pan never gets old.
I made this for a friend who swore she didn't like shrimp, and she finished her bowl before I was halfway through mine. She kept asking what was in the sauce, convinced there was some secret ingredient. It was just the toasted sesame seeds and a good squeeze of lime at the end. Sometimes the simplest things surprise you the most.
Ingredients
- Large shrimp, peeled and deveined: Go for the biggest shrimp you can find, they stay juicy and don't overcook in the two minutes they need on the grill.
- Soy sauce: This shows up twice, once for the shrimp and again for the noodles, because it's the salty backbone that ties everything together.
- Sesame oil: A little goes a long way, use toasted sesame oil for that deep, nutty aroma that makes the whole dish smell incredible.
- Honey: Just a teaspoon balances the saltiness and helps the shrimp caramelize beautifully on the grill.
- Garlic and fresh ginger: Mince them finely so they melt into the marinade and coat every shrimp evenly.
- Chili flakes: Optional, but I always add them for a gentle warmth that builds with each bite.
- Asian wheat noodles or rice noodles: Either works, just don't overcook them or they'll turn mushy when you toss them in the sauce.
- Rice vinegar: This brings the tangy brightness that cuts through the richness of sesame oil.
- Sriracha or chili sauce: Adjust to your heat tolerance, I like a teaspoon for a mild kick.
- Toasted sesame seeds: They add a subtle crunch and a toasted flavor that makes the sauce taste more complex.
- Carrot and cucumber, julienned: The crunch and freshness are essential, slice them thin so they nestle into the noodles.
- Spring onions and fresh cilantro: These herbs brighten everything and add a pop of green that makes the bowl look as good as it tastes.
- Red bell pepper: Sweet, crisp, and colorful, it fills out the bowl and adds another layer of texture.
- Lime wedges: Never skip the lime, that final squeeze is what makes the whole dish sing.
Instructions
- Marinate the shrimp:
- In a bowl, toss the shrimp with soy sauce, sesame oil, honey, minced garlic, grated ginger, and chili flakes if you're using them. Let them sit while you prep the noodles, even five minutes makes a difference.
- Cook the noodles:
- Boil the noodles according to the package directions, then drain and rinse them under cold water to stop the cooking. This keeps them from clumping and gives you that perfect chewy texture.
- Make the sauce and toss the noodles:
- In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha, and toasted sesame seeds until smooth. Add the cooled noodles and toss until every strand is coated in that glossy, fragrant sauce.
- Grill the shrimp:
- Heat a grill pan or skillet over medium high heat until it's really hot, then cook the shrimp for 1 to 2 minutes per side. They should be pink, slightly charred, and just cooked through.
- Assemble the bowls:
- Divide the dressed noodles between two bowls and top with the grilled shrimp. Arrange the julienned carrot, cucumber, sliced spring onions, cilantro, and red bell pepper over the top, then serve with lime wedges on the side.
Save One evening, I made this for myself after a long day and sat on the back step with my bowl, watching the sun go down. The combination of hot shrimp, cool cucumber, and that tangy sesame sauce felt like exactly what I needed. It wasn't fancy, but it was perfect, and I realized that's what good food is supposed to be.
Swapping Proteins
If shrimp isn't your thing or you just want to switch it up, grilled chicken thighs or crispy tofu work beautifully here. Marinate them the same way, adjusting the cooking time as needed, and you'll still get that savory, slightly sweet glaze. I've even used leftover rotisserie chicken in a pinch, just toss it in the marinade while it warms up in the pan.
Extra Crunch and Freshness
Edamame, shredded lettuce, or thinly sliced radishes add even more texture and color to the bowl. I like to keep a bag of frozen edamame on hand, they thaw quickly and give the dish a little protein boost. Sometimes I'll throw in bean sprouts or snap peas if I have them, anything crisp and fresh works.
Serving and Pairing
This bowl is a meal on its own, but if you want something on the side, a crisp Riesling or a glass of iced green tea is ideal. The slight sweetness of the wine or the clean bitterness of the tea balances the richness of the sesame oil perfectly.
- Serve immediately while the shrimp are still warm and the veggies are cold for the best contrast.
- If you're meal prepping, keep the noodles, shrimp, and veggies separate until you're ready to eat.
- Leftovers can be eaten cold the next day and they're just as good, maybe even better.
Save This noodle bowl has become one of those recipes I make without thinking, muscle memory takes over and dinner just happens. I hope it becomes that kind of recipe for you too, the one you reach for when you need something fast, delicious, and deeply satisfying.
Recipe FAQ
- → What type of noodles work best?
Asian wheat noodles or rice noodles both work beautifully. Rice noodles offer a lighter texture, while wheat noodles provide more bite. Cook according to package directions and rinse under cold water to prevent sticking.
- → Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp completely in the refrigerator before marinating. Pat them dry with paper towels to ensure the marinade adheres properly and the shrimp grill evenly.
- → How can I make this spicy?
Increase the chili flakes in the shrimp marinade and add extra sriracha to the noodle sauce. You can also drizzle additional chili oil over the finished bowl or serve with sliced fresh chilies.
- → What protein substitutions work well?
Grilled chicken breast strips, seared tofu cubes, or even sliced steak all make excellent alternatives. Adjust cooking time accordingly—chicken needs about 3-4 minutes per side, while tofu only needs 2-3 minutes total.
- → Can I meal prep this bowl?
Yes. Store the dressed noodles and grilled shrimp separately in airtight containers for up to 3 days. Keep fresh vegetables in another container and assemble just before eating to maintain crunch and texture.
- → Is there a gluten-free option?
Use rice noodles and substitute tamari or coconut aminos for soy sauce. Verify all other ingredients are certified gluten-free, especially the sriracha and toasted sesame seeds.