Asian Noodle Bowls

Asian Noodle Bowls with shrimp, rice noodles, fresh vegetables, and a savory ginger soy sauce. Quick and easy stir-fry recipe perfect for dinner, meal prep, or a protein-packed weeknight meal.

Ingredients

• 8 oz rice noodles
• 1/2 cup gluten-free reduced-sodium tamari (or soy sauce if not GF)
• 2 1/2 tablespoons brown sugar
• 1–2 teaspoons chili garlic sauce (adjust for spice preference)
• 1 teaspoon freshly grated ginger
• 2 large eggs
• 1 teaspoon sesame oil
• 1/2 lb shrimp, peeled and deveined
• Salt and pepper, to taste
• 2 tablespoons vegetable oil, divided
• 1 zucchini, chopped
• 1/4 cup grated carrot
• 3 cloves garlic, pressed or minced
• 4 green onions, chopped and divided
• 1/2 cup peanuts, minced
• Fresh chopped cilantro, for topping

---

Directions

1. Prepare the Noodles and Sauce:
   • Pre-soak rice noodles according to package directions.
   • In a small bowl, mix tamari, brown sugar, chili garlic sauce, and ginger. Set aside.
   • Whisk eggs with sesame oil in a separate small bowl and set aside.
2. Cook the Shrimp:
   • Pat shrimp dry and season with salt and pepper.
   • Heat 1/2 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
   • Sauté half the shrimp for 30 seconds to 1 minute per side until cooked through. Remove to a plate. Repeat with remaining shrimp and add to the plate.
3. Cook the Vegetables and Eggs:
   • Heat 1 tablespoon oil in the wok. Add zucchini and carrots, season with salt and pepper, and stir-fry for 2 minutes until crisp-tender.
   • Add garlic and half the green onions, stir-fry for 30 seconds.
   • Push vegetables to the sides, creating a well in the center. Pour in the egg mixture, let sit 30 seconds, then scramble and mix into the vegetables.
4. Combine Noodles and Sauce:
   • Drain rice noodles and add them to the wok. Toss to combine with vegetables and eggs.
   • Pour in the sauce and stir-fry for 3–4 minutes until noodles are tender.
   • Add cooked shrimp back into the wok and toss to combine.
5. Serve:
   • Divide noodles between bowls. Top with remaining green onions, chopped peanuts, and cilantro.

---

Tips

• Pre-soak noodles just until pliable; they will finish cooking in the wok to prevent overcooking.
• Pat shrimp dry for better searing and flavor.
• Stir-fry vegetables quickly over high heat to keep them crisp.
• Toast peanuts lightly for added crunch and aroma.

Variations and Substitutions

• Replace shrimp with chicken, tofu, or beef for different proteins.
• Use bell peppers, snap peas, or mushrooms instead of zucchini and carrots.
• Swap tamari with coconut aminos for a soy-free option.
• Adjust chili garlic sauce or omit for a milder dish.

FAQs

Can I make this ahead of time?
Partially: noodles and sauce can be prepared in advance, but stir-fry vegetables and shrimp just before serving.

Can I use other noodles?
Yes, soba, udon, or spaghetti noodles can work, but adjust cooking times.

How spicy is this dish?
Adjust chili garlic sauce to taste; remove seeds for less heat.

Serving Suggestions

• Serve with lime wedges for a citrusy kick.
• Pair with a light Asian-inspired salad or steamed vegetables.
• Garnish with extra peanuts and cilantro for texture and flavor.

Why You’ll Love This Recipe

• Quick, fresh, and full of flavor with a balance of savory, spicy, and nutty notes.
• High-protein shrimp and veggies make it a complete meal.
• Customizable with different proteins and vegetables for personal taste.
• Perfect for weeknight dinners or meal prep bowls.