Asian Noodle Bowl Shrimp Vegetables (Print Version)

A vibrant bowl with tender shrimp, crisp vegetables, and savory Asian-inspired sauce topped with peanuts and cilantro.

# Components:

→ 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

→ Toppings

12 - 1/3 cup roasted peanuts, roughly chopped
13 - 1/3 cup fresh cilantro leaves, roughly chopped
14 - Lime wedges for serving

# Directions:

01 - Cook rice noodles according to package directions. Drain thoroughly, rinse with cold water, and set aside.
02 - In a small mixing 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 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 fully cooked through. Transfer to a plate.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2 to 3 minutes until vegetables are just tender-crisp.
06 - Add cooked noodles, sliced green onions, and prepared sauce to the pan. Toss all ingredients together until evenly coated and warmed through.
07 - Return cooked shrimp to the pan and gently mix until all components are combined and heated evenly.
08 - Divide mixture evenly among four bowls. Top each serving with chopped peanuts, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, so you can go from hungry to happy without much fuss.
  • The sauce is tangy, a little sweet, and hits that savory spot that keeps you reaching for another bite.
  • It looks impressive enough to serve guests but easy enough to make on a weeknight when you just need something good.
02 -
  • Don't let the shrimp sit in the hot pan after they turn pink, they go from tender to rubbery in seconds.
  • Rinse the noodles in cold water after draining or they'll stick together in a gummy mess.
  • Taste the sauce before you add it to the pan, you might want a little more lime or a pinch more honey depending on your mood.
03 -
  • Julienne your vegetables ahead of time and store them in the fridge so dinner comes together in minutes.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without losing half your noodles.
  • Taste as you go, a little extra lime or soy at the end can make all the difference.
Return