Save to Pinterest The first real heat wave of summer always sends me straight to this bowl. I'd been grilling chicken skewers one Saturday when my neighbor leaned over the fence and asked if I'd ever tried shrimp with sesame noodles. I hadn't, but the idea stuck. That evening I marinated a pound of shrimp in whatever I had—soy sauce, lime, a drizzle of honey—and tossed some cold noodles with sesame oil. It was so good I made it three times that week.
I made this for a small birthday dinner last summer, and everyone built their own bowls at the table. Watching people layer in extra cilantro or squeeze lime over everything reminded me how much fun it is to serve food that invites participation. One friend added so much sriracha I thought she'd catch fire, but she went back for seconds anyway.
Ingredients
- Large shrimp, peeled and deveined: Go for the biggest shrimp you can afford; they hold up better on the grill and give you that satisfying, meaty bite.
- Soy sauce: This is your salt and umami in one bottle, and it works double duty in both the marinade and the noodle dressing.
- Sesame oil: A little goes a long way; it adds a nutty, toasted flavor that makes the whole dish smell like a street market.
- Lime juice: Freshly squeezed is best; it brightens everything and cuts through the richness of the sesame and avocado.
- Honey: Just a teaspoon balances the salty marinade and helps the shrimp caramelize on the grill.
- Garlic, minced: One clove is enough to add a gentle bite without overwhelming the seafood.
- Freshly ground black pepper: I crack mine right into the marinade; it adds a subtle warmth that store-bought ground pepper never quite delivers.
- Egg noodles: They're sturdy, slurp-worthy, and soak up the sesame dressing like a dream.
- Rice vinegar: This gentle acidity keeps the noodles from tasting flat and pairs beautifully with the sesame.
- Toasted sesame seeds: They add a quiet crunch and a hint of nuttiness; toast them yourself if you have time.
- Cucumber, julienned: Cool, crisp, and refreshing; it's the perfect contrast to the warm, smoky shrimp.
- Bean sprouts: Rinse them well and they bring a clean, vegetal crunch that lightens the whole bowl.
- Avocado, sliced: Creamy, buttery, and essential; it melts into the noodles and ties everything together.
- Roasted unsalted peanuts, roughly chopped: They add crunch and a mild, earthy sweetness; I like them better than salted because you control the seasoning.
- Scallions, thinly sliced: Both the white and green parts work here; they add a sharp, fresh bite.
- Fresh cilantro leaves: Some people love it, some people don't; I always put it on the side so everyone can decide.
- Lime wedges: Essential for serving; a good squeeze right before eating wakes up every flavor.
Instructions
- Marinate the shrimp:
- Whisk together the soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper in a bowl until the honey dissolves. Toss in the shrimp, make sure every piece is coated, and let them sit for 10 to 15 minutes while you prep everything else.
- Cook and dress the noodles:
- Boil the egg noodles according to the package directions, then drain and rinse them under cold water to stop the cooking. Toss them with sesame oil, soy sauce, rice vinegar, and sesame seeds, and set them aside at room temperature or chill them if you're working ahead.
- Grill the shrimp:
- Heat your grill or grill pan over medium-high heat until it's really hot. Thread the shrimp onto skewers if you like, or just lay them directly on the grates, and grill for 2 to 3 minutes per side until they're pink, opaque, and have those gorgeous char marks.
- Assemble the bowls:
- Divide the dressed noodles among four bowls, then top each one with grilled shrimp, cucumber, bean sprouts, avocado slices, and chopped peanuts. Finish with a sprinkle of scallions and cilantro, and tuck a lime wedge on the side.
Save to Pinterest One evening I served this to a friend who'd just moved back from Tokyo, and she said it reminded her of the little noodle spots near her apartment. I'm not sure my version measured up, but hearing that made me realize how powerful a bowl of something fresh and vibrant can be. It's not just dinner; it's a feeling, a memory, a way to travel without leaving your kitchen.
Make It Your Own
This recipe is endlessly adaptable, and I've changed it up more times than I can count. If you want heat, add sliced fresh chili or drizzle sriracha over the top just before serving. For a gluten-free version, swap the egg noodles for rice noodles and double-check your soy sauce label. I've also tossed in shredded carrots, edamame, and even thinly sliced radishes when I had them on hand, and every variation has been delicious.
Pairing and Serving Suggestions
I usually serve this with something cold and bright to drink—a crisp Riesling if it's a weekend, or chilled green tea if it's a weeknight. The bowls are filling enough to stand alone, but if you want a little something extra, a small side of pickled vegetables or a handful of rice crackers works beautifully. It's also great for meal prep; just keep the components separate and assemble right before eating so everything stays fresh and crunchy.
Storage and Reheating Tips
Leftovers keep well if you store everything separately. The noodles and shrimp can go in the fridge for up to two days, and the toppings stay crisp if you keep them in their own containers. I don't recommend reheating the shrimp; they're best enjoyed cold or at room temperature the next day. If the noodles seem dry, toss them with a splash of sesame oil or a squeeze of lime to bring them back to life.
- Store grilled shrimp in an airtight container and eat within two days for the best texture.
- Keep avocado slices fresh by squeezing a little lime juice over them before refrigerating.
- If you're prepping for a party, you can grill the shrimp and dress the noodles a few hours ahead, then assemble just before serving.
Save to Pinterest This bowl has become my go-to when I want something that feels special but doesn't demand much from me. I hope it finds a place in your kitchen the way it has in mine.
Ask About This Recipe
- → How long does it take to make this bowl?
The entire dish comes together in 30 minutes total, including 20 minutes of preparation and 10 minutes of cooking time.
- → Can I make this gluten-free?
Yes, simply substitute the egg noodles with rice noodles and use tamari instead of soy sauce to create a gluten-free version.
- → What can I use instead of peanuts?
For those with peanut allergies, toasted cashews work beautifully as a substitute, or simply omit the nuts altogether while still enjoying the dish.
- → How do I store leftovers?
Store components separately in airtight containers. Keep grilled shrimp, dressed noodles, and chopped vegetables in the refrigerator for up to 2 days. Assemble bowls fresh when ready to serve.
- → Can I add more vegetables?
Absolutely. Shredded carrots, edamame, bell peppers, or snap peas make excellent additions while maintaining the vibrant texture and flavor profile.
- → What pairs well with this dish?
A crisp Riesling or chilled green tea complement the flavors perfectly. The dish also works well alongside a light spring roll or fresh summer rolls.