These saucy and spicy shrimp noodle bowls are perfect for a a flavor-packed and veggie loaded 30 minute meal. Perfect for dinner tonight!
The flavors in these Spicy Shrimp Noodle Bowls are out of this world delicious!
Spicy and saucy noodles are tossed with chili seasoned shrimp and fresh vegetables then topped with chopped cilantro and scallions and a little extra sriracha chili sauce for good measure.
They’re a medley of different tastes and textures all working together to make every bite better than the next. I am thoroughly in love with them and cannot wait for you to try this recipe!
Vegetable Options Perfect for Noodle Bowls:
When it comes to the veggies, there are so many delicious options! I opted for a mix of edamame, baby bok choy, carrots, mushrooms, jalapenos, and green onions.
Other delicious extras that will compliment the flavors of these shrimp noodle bowls are peas, bean sprouts, broccoli, bell peppers, cabbage, snow peas, etc… My quick pickled vegetables make an excellent topping if you’re a fan of pickled veggies in your stir fry bowls. So good!
Let your taste buds be your guide and go ahead and pat yourself on the back for all those veggies, yo! You rockstar, you!
Q:What kind of noodles can I use?
There are SO many tasty noodle options for these beautiful bowls! I used KA-ME Chinese Noodles because I basically stockpile them for all my ramen recipes and love that they’re not fried or full of additives. Here are some other noodles that work fantastic for this recipe:
- chow mein noodles
- lo mein noodles
- rice noodles
- ramen noodles
Simply follow the instructions on the package of your chosen noodles and you are good to go with your oodles of noodles.
Spicy Shrimp Noodle Bowls
These noodle bowls are fast, flavorful, and ready to rock your face. Let’s get our recipe on!
OPTIONAL EXTRAS – feel free to swap around the veggies!
PREP
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Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference. Any size works here; simply adjust the cook time to suit shrimp size.
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Prep veggies. Slice mushrooms. Peel and thinly julienne carrots and thinly slice jalapeno.
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Next mix up the sauce. Combine minced garlic with lemon juice, soy sauce, sweet chili sauce, and optional crushed red pepper flakes. Whisk in cornstarch and water and set aside.
TIME TO COOK!
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Cook noodles via package instructions in boiling water. For ramen it’s approx. 3-4 minutes. Drain and rinse with cold water. Set aside.
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Defrost frozen shelled edamame by adding to a colander and running warm water over them for a couple of minutes. If using whole edamame in the pods cook via favorite method and shell.
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Heat a large wok or skillet to medium-high heat with a tsp or two of oil. Add mushrooms, carrots, edamame, and jalapeno and cook for 3-4 minutes.
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Add shrimp to the vegetables. Add sauce and cook for an additional 3 minutes or until shrimp are visibly opaque/curled and cooked through and sauce has thickened. Alternatively, if your pan is bit crowded, the shrimp can be cooked on their own in a separate skillet then added to the dish at the end.
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Add noodles and mix well to coat with sauce. Adjust spices/sauce to taste if needed. Top with chopped green onion and/or cilantro and drizzle with sriracha or chili sauce if desired
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based and enjoy!
Calories: 352kcal, Carbohydrates: 70g, Protein: 18g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 2356mg, Potassium: 703mg, Fiber: 5g, Sugar: 17g, Vitamin A: 5251IU, Vitamin C: 29mg, Calcium: 79mg, Iron: 4mg
If you get a chance to try these spicy shrimp noodle bowls, let me know. Leave me a comment here (LOVE checking those daily) and tell me all about your tasty ramen bowls and toppings!
Behind the Blog
I finally finished reading Intercepts (super scary and suspenseful!) and, because apparently I am on a horror kick, watched Annabelle: Creation. I might need something light and fluffy as a palate cleanser. Everything is going bump in the night right now. Eek!
In other news, I’ve been in total organization mode. The closets are mostly done, so now it’s time to declutter my prop shelves with all the cute little bowls and plates I’ve picked up for food photography over the years.
Tackling that madness is a never ending job as I keep finding excuses to pop into my favorite thrift stores when I’m stressed and wind up bringing home new pieces every time. Save me from myself!
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