15-Minute Asian Noodle Bowl With Grilled Shrimp (Printable version)

Succulent grilled shrimp atop sesame noodles with fresh vegetables and zesty dressing.

# What You'll 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 red 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 - 1/2 cup fresh cilantro, chopped
19 - 1/2 red bell pepper, thinly sliced
20 - Lime wedges for serving

# Directions:

01 - Combine shrimp with soy sauce, sesame oil, honey, minced garlic, grated ginger, and red chili flakes in a mixing bowl. Toss until evenly coated and let rest while preparing remaining components.
02 - Bring water to a boil in a medium saucepan. Add noodles and cook according to package directions. Drain thoroughly and rinse under cold running water until completely cooled.
03 - In a large mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha. Fold in the cooled noodles and toss until evenly coated. Sprinkle with toasted sesame seeds.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated shrimp for 1 to 2 minutes per side until opaque pink and cooked through.
05 - Divide dressed noodles evenly between two serving bowls. Top each portion with grilled shrimp.
06 - Arrange julienned carrot, julienned cucumber, sliced spring onions, chopped cilantro, and red bell pepper slices artfully over each bowl. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together faster than most takeout places can deliver, which means you actually get to eat while your food is still hot.
  • The contrast between crispy grilled shrimp and cool crunchy vegetables with silky noodles feels fancy but requires zero fancy technique.
  • That sesame dressing coats everything so perfectly you'll find yourself scraping the bottom of the bowl without thinking twice.
02 -
  • Don't crowd the pan when grilling shrimp—they need space to actually develop a sear, not steam themselves into submission.
  • Rinsing the cooked noodles is non-negotiable here because warm noodles would wilt your fresh vegetables and make the dressing separate.
03 -
  • The sesame oil in both the marinade and the dressing creates cohesion—don't substitute it with regular oil or the whole thing loses its personality.
  • Keep your grill pan at medium-high heat for two minutes before adding shrimp so you actually get a sear instead of a gentle cook, and you'll hear that satisfying sizzle that means something good is happening.
Go back