15-Minute Asian Noodle Bowl (Print)

Savory sesame noodles topped with grilled shrimp and crisp vegetables in a tangy Asian-style dressing.

# Components:

→ Shrimp & Marinade

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon honey
05 - 1 clove garlic, minced
06 - ½ teaspoon fresh ginger, grated
07 - ½ teaspoon chili flakes

→ Noodles & Sauce

08 - 5 oz dried Asian wheat noodles or rice noodles
09 - 2 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon sriracha or chili sauce
14 - 1 teaspoon toasted sesame seeds

→ Fresh Toppings

15 - 1 small carrot, julienned
16 - ½ cucumber, julienned
17 - 2 spring onions, sliced
18 - 1 handful fresh cilantro, chopped
19 - ½ red bell pepper, thinly sliced
20 - Lime wedges for serving

# Directions:

01 - In a bowl, combine shrimp with soy sauce, sesame oil, honey, garlic, ginger, and chili flakes. Toss to coat evenly and set aside to marinate while preparing remaining components.
02 - Cook noodles according to package instructions. Drain thoroughly and rinse under cold running water to cool and prevent sticking.
03 - In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha, and toasted sesame seeds until well combined. Add cooked noodles and toss thoroughly to coat.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated shrimp for 1 to 2 minutes per side until pink and cooked through.
05 - Divide dressed noodles between serving bowls. Top each portion with grilled shrimp.
06 - Arrange carrot, cucumber, spring onions, cilantro, and red bell pepper over shrimp and noodles. Serve with lime wedges for squeezing.

# Expert Advice:

01 -
  • It tastes like restaurant quality but costs a fraction and takes less time than waiting for delivery.
  • The marinade does all the heavy lifting while you chop vegetables, so nothing feels rushed or stressful.
  • You can toss in whatever vegetables are lurking in your crisper drawer and it still turns out delicious.
  • The balance of sweet, salty, tangy, and spicy hits every craving at once without feeling heavy.
02 -
  • Don't marinate the shrimp longer than 15 minutes or the acid and salt will start to cook them and turn the texture mushy instead of tender.
  • Rinse the noodles in cold water after cooking or they'll keep cooking in their own heat and turn gummy by the time you're ready to serve.
  • Make sure your pan is screaming hot before the shrimp go in, or they'll steam instead of sear and you'll miss that caramelized edge.
  • Cut your vegetables as thin as possible so they feel like part of the dish instead of a separate salad sitting on top.
03 -
  • Use kitchen shears to cut the spring onions and cilantro directly over the bowl so you don't dirty another cutting board.
  • If your noodles are sticking together after rinsing, toss them with a tiny drizzle of sesame oil to keep them loose until you're ready to dress them.
  • Taste the noodle sauce before adding it to the noodles and adjust the sriracha or honey to match your mood — some days you want more heat, some days more sweet.
  • Grill extra shrimp and keep them in the fridge for snacking or tossing into salads the next day.
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