15-Minute Asian Noodle Bowl Shrimp (Printable)

Savory sesame noodles topped with grilled shrimp and fresh vegetables in zesty dressing.

# 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

# Directions:

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 - Cook noodles according to package instructions. Drain thoroughly and rinse under cold water to stop cooking process.
03 - In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha. Add toasted sesame seeds and mix well. Add cooled noodles and toss until evenly coated.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated 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 red bell pepper around each bowl.
06 - Serve immediately with lime wedges for squeezing over the top.

# Expert Advice:

01 -
  • It's genuinely done in 15 minutes: no hidden prep work, no slow simmering, just real timing that actually works on a weeknight.
  • The sesame-soy dressing is addictive: I've made triple batches just to keep extra in the fridge for whenever the craving hits.
  • You can swap proteins without changing anything else: grilled chicken, tofu, or even leftover rotisserie chicken works perfectly.
  • Everything stays fresh and crisp: the cold noodles plus warm shrimp creates this perfect temperature contrast that keeps your mouth interested.
02 -
  • Don't marinate the shrimp longer than 30 minutes or the soy sauce will actually cook it raw: I learned this the hard way by prepping everything in advance one Sunday and ending up with pre-cooked shrimp that turned chalky on the grill.
  • Rinsing the noodles is not optional: the starch that clings to them will make the whole bowl gluey and sad if you skip this step, which I've definitely done when rushing.
  • The dressing needs to go on warm noodles: cold noodles won't absorb the flavor the same way, and you'll end up with bland noodles and a pool of dressing at the bottom.
03 -
  • Make extra dressing and keep it in a jar in the fridge: I started doing this and now I have it ready for salads, grain bowls, or roasted vegetables without thinking twice.
  • Buy pre-peeled shrimp if it saves you 10 minutes: there's no shame in taking shortcuts on the tedious parts so you can focus on what actually makes a difference in the final taste.
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