15-Minute Asian Noodle Bowl Shrimp

Quick, vibrant, and packed with flavor, this 15-Minute Asian Noodle Bowl features succulent grilled shrimp atop sesame noodles, finished with fresh veggies and a zesty dressing — perfect for a speedy weeknight dinner.

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This easy recipe serves two and is designed for maximum efficiency. By marinating the shrimp while the noodles cook, you maximize every second in the kitchen to deliver a restaurant-quality meal without the wait.

Ingredients

• Shrimp & Marinade: 200 g large shrimp (peeled and deveined), 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp honey, 1 clove garlic (minced), 1/2 tsp fresh ginger (grated), 1/2 tsp chili flakes (optional).
• Noodles & Sauce: 150 g dried Asian wheat or rice noodles, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp honey or maple syrup, 1 tsp sriracha, 1 tsp toasted sesame seeds.
• Fresh Toppings: 1 small carrot (julienned), 1/2 cucumber (julienned), 2 spring onions (sliced), fresh cilantro, 1/2 red bell pepper (thinly sliced), and lime wedges.

Instructions

1. Marinate the Shrimp

In a bowl, combine the shrimp with soy sauce, sesame oil, honey, garlic, ginger, and chili flakes. Toss to coat and set aside to marinate while you prepare the noodles.

2. Cook the Noodles

Cook the noodles according to package instructions. Drain and rinse under cold water.

3. Prepare the Sauce

In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha, and toasted sesame seeds. Add the cooked noodles and toss to coat.

4. Grill the Shrimp

Heat a grill pan or skillet over medium-high heat. Grill the shrimp for 1–2 minutes per side, until pink and cooked through.

5. Assemble the Bowls

Divide the dressed noodles between bowls and top with the hot grilled shrimp.

6. Garnish and Serve

Arrange the carrot, cucumber, spring onions, cilantro, and red bell pepper on top. Serve immediately with lime wedges.

Zusatztipps für die Zubereitung

For the best results, use a grill pan and tongs to achieve perfect char marks on the shrimp. Rinsing the noodles under cold water is a vital step to stop the cooking process and maintain a firm, bouncy texture.

Varianten und Anpassungen

You can easily swap the shrimp for grilled chicken or tofu if you prefer a different protein. For extra crunch, try adding edamame or shredded lettuce. For a gluten-free version, use rice noodles and substitute soy sauce with tamari.

Serviervorschläge

Serve this vibrant bowl with lime wedges for an extra burst of acidity. It pairs beautifully with a crisp Riesling or a refreshing glass of iced green tea. Please note the dish contains shellfish, soy, and sesame.

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This nutrient-dense main dish provides 420 calories and 24 g of protein per serving. It is a satisfying, easy-to-make meal that brings fresh, zesty flavors to your weeknight routine.

Recipe FAQs

→ Can I use other proteins instead of shrimp?

Absolutely. Grilled chicken breast strips or crispy tofu work beautifully as alternatives. Adjust cooking times accordingly—chicken may need a few extra minutes while tofu cooks quickly.

→ What type of noodles work best?

Asian wheat noodles, rice noodles, or even soba noodles all work well. Rice noodles are naturally gluten-free if needed. Cook according to package directions and rinse thoroughly to prevent sticking.

→ How spicy is this dish?

The chili flakes and sriracha provide mild to moderate heat. Adjust the amounts to your preference or omit entirely for a non-spicy version. The fresh lime also helps balance the heat.

→ Can I prepare components ahead?

You can marinate the shrimp and prepare the vegetables up to a day in advance. Cook noodles fresh and grill shrimp just before serving for the best texture and temperature contrast.

→ Is this suitable for meal prep?

The components store well separately for 2-3 days. Keep the noodles dressed, store grilled shrimp and vegetables in separate containers, and assemble when ready to eat. Add fresh herbs and lime just before serving.