Smoky grilled shrimp over sesame egg noodles with crisp vegetables, creamy avocado, and crunchy peanuts for a perfect balance of flavors and textures.
# What You Need:
→ Shrimp Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon lime juice
05 - 1 teaspoon honey
06 - 1 clove garlic, minced
07 - 1/2 teaspoon freshly ground black pepper
→ Noodles
08 - 8 oz egg noodles
09 - 1 tablespoon sesame oil
10 - 1 tablespoon soy sauce
11 - 2 teaspoons rice vinegar
12 - 1 teaspoon toasted sesame seeds
→ Toppings
13 - 1 medium cucumber, julienned
14 - 1 cup bean sprouts, rinsed
15 - 1 large avocado, sliced
16 - 1/3 cup roasted unsalted peanuts, roughly chopped
17 - 2 scallions, thinly sliced
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving
# How To Make It:
01 - In a mixing bowl, whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper. Add shrimp and toss to coat evenly. Allow to marinate for 10 to 15 minutes.
02 - Bring water to a boil in a medium saucepan and cook egg noodles according to package directions. Drain and rinse under cold water until completely cooled.
03 - Toss cooled noodles with sesame oil, soy sauce, rice vinegar, and toasted sesame seeds. Set aside.
04 - Heat grill or grill pan over medium-high heat. Thread marinated shrimp onto skewers if desired. Grill for 2 to 3 minutes per side until shrimp are pink with light charring. Transfer to a plate.
05 - Divide dressed noodles evenly among four bowls. Top each portion with grilled shrimp, julienned cucumber, bean sprouts, avocado slices, and chopped peanuts. Sprinkle with scallions and fresh cilantro leaves.
06 - Serve each bowl immediately with lime wedges on the side for squeezing over the top.
