Asian Noodle Bowl Shrimp (Printable)

Tender shrimp and rice noodles with crisp vegetables in a flavorful Asian-inspired sauce topped with peanuts.

# What You'll 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

→ 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 the rice noodles according to package instructions. Drain, rinse with cold water, and 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 garlic for 30 seconds until fragrant.
04 - Add the shrimp and cook for 2-3 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 2-3 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 Tips:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel intentional and restaurant-quality.
  • The sauce hits that sweet spot between salty, tangy, and nutty that keeps you reaching for another bite.
  • You can customize everything based on what's in your fridge, so it never gets boring.
02 -
  • Don't overcrowd the pan when cooking the shrimp. I learned this the hard way when they steamed instead of seared, and the texture suffered completely.
  • The sauce flavors meld and deepen as it sits, so taste and adjust your lime and soy balance before it hits the pan.
03 -
  • Toast your own peanuts if you have time, as they taste infinitely better than pre-roasted and you can control the salt level.
  • Make a double batch of the sauce and keep it in the fridge. It becomes a go-to condiment for grilled chicken, steamed vegetables, or anything that needs a bright Asian kick.
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