15-Minute Asian Noodle Bowl (Printable)

Succulent grilled shrimp atop sesame noodles with fresh veggies and zesty dressing—ready in 15 minutes.

# 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, optional

→ 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 noodles.
02 - Cook noodles according to package instructions. Drain and rinse under cold water until completely 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 to coat evenly.
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 red bell pepper over the top.
06 - Serve immediately with lime wedges for squeezing over the bowl.

# Expert Advice:

01 -
  • Dinner is on the table in 15 minutes, no compromise on flavor or freshness.
  • The grilled shrimp gets this beautiful caramelized edge while the noodles stay silky and sesame-rich.
  • You can prep everything while the noodles cook, so there's almost no actual standing-around time.
02 -
  • Don't rinse the noodles if you like them to cling to the dressing—only cold-rinse if you prefer them separate and slightly firm.
  • The shrimp will keep cooking after you flip them, so pull them off heat when they're still just barely translucent in the center; they'll firm up as they rest.
03 -
  • If your pan isn't hot enough when you add the shrimp, they'll release moisture and steam instead of sear. Wait until you see wisps of smoke, then go.
  • Rice vinegar is milder than regular vinegar—don't substitute without tasting as you go, or the balance shifts toward sour instead of bright.
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