15-Minute Asian Noodle Bowl Grilled Shrimp (Printable View)

Quick sesame noodles with grilled shrimp and crisp vegetables for an easy weeknight meal.

# What You Need:

→ 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 - 1/2 teaspoon fresh ginger, grated
07 - 1/2 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 - 1/2 cucumber, julienned
17 - 2 spring onions, sliced
18 - 1 handful fresh cilantro, chopped
19 - 1/2 red bell pepper, thinly sliced
20 - Lime wedges for serving

# How To Make It:

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

# Expert Tips:

01 -
  • Everything comes together in one quick rhythm, so you're eating before the hunger panic sets in.
  • The shrimp get this caramelized edge from the marinade that makes them taste like you tried way harder than you did.
  • You can toss in whatever vegetables are hanging out in your crisper and it still works.
  • It tastes bright and layered, like takeout you'd actually want to order again.
02 -
  • Don't overcook the shrimp or they'll turn rubbery; pull them off the heat the moment they're opaque and curled.
  • Rinse the noodles after draining or they'll stick together in a gummy clump that no amount of sauce can save.
  • Make the sauce before you grill the shrimp so you can toss the noodles while the shrimp are still sizzling; timing matters here.
03 -
  • Use a grill pan instead of a regular skillet to get those char marks that add smoky flavor and make the shrimp look restaurant-quality.
  • Toast your sesame seeds in a dry pan for 30 seconds before adding them to the sauce; it deepens the flavor and makes the whole dish smell incredible.
  • Prep all your vegetables before you start cooking so you can assemble the bowls while everything is still warm and the shrimp are at their best.
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