Asian Noodle Bowls are gluten-free, quick, tasty and will satisfy your craving for takeout in 30 minutes or less!
Did I ever tell you that in Japan it’s customary to slurp your noodle bowls with abandon? Like, straight up, schhhlluuuuuuuuurp. I’ll never forget my first ramen noodle shop visit was I was living near Tokyo for a summer in college. I ordered a big steaming bowl of noodles then leaned in for a bite and the gentleman next to me let out the loudest slurp I’d ever heard while inhaling a 3″ diameter portion of noodles. I thought I was on candid camera until I heard another slurp, then another, and another. I never got the guts to do it myself while I was over there but tried it at home with chicken noodle soup once and, well, it was hilariously awful. I felt absolutely ridiculous and was covered in broth. Guess I need some practice – which I will be doing with these slurpy, savory noodle bowls from now on!
One of the hardest things to give up since going gluten-free is Asian takeout. Heck even bad Asian take out is still good Asian take out, amiright? Now, I’ve recreated some of my favorites like Chicken Fried Rice, Teriyaki Fried Rice, and Orange Beef, but have never tackled the all mighty noodle bowl. THE NOODLE BOWL. How could I overlook you for so long?
There is nothing more satisfying to me than digging my chopsticks into a big bowl of chewy noodles flavored with soy sauce (or in my case, gluten-free Tamari,) a little bit of brown sugar, chili, garlic, and ginger. The combination is wonderfully satisfying and the great news is that Asian Noodle Bowls are a cinch to make at home whether you need to eat gluten-free or not, and they’ll be ready to go in about 30 minutes. Not even long enough for the delivery driver to get to your house!
Soaked rice noodles are stir fried with zucchini, green onions, garlic, and sesame oil-spiked eggs (if you’ve never tried this combo, get ready,) then simmered in a savory sauce before being topped with more green onions, chopped cilantro and tons of chopped peanuts.
These Asian Noodle Bowls are a mix between Pad Thai and lo mein and are addictively delicious. Although the ingredient list might look a tad long, the majority are fridge and pantry staples that I’ve always got on hand. Tonight, put the phone down and slurp these incredible noodle bowls in the privacy of your home instead!
Start by soaking 1/2lb rice noodles according to package directions. These particular rice noodles needed a 25-30 minute soak in piping hot water before being stir fried.
I just let the tap water run until it was steaming then covered the noodles in a baking dish.
While the rice noodle are soaking, prep the veggies then, when the noodles have 10 minutes left, start cooking! First heat a large wok or skillet over medium-high heat then stir fry 1/2lb shrimp in two batches (to avoid overcrowding the pan) seasoning with salt and pepper. Remove the shrimp to a plate then set them aside.
Next stir fry 1 chopped zucchini and 1/4 cup grated carrot in 1 Tablespoon grapeseed or other high heat oil, seasoning with salt and pepper, until the zucchini is just barely crisp tender, about 2 minutes. The veggies still have a little more time in the wok so they’ll soften as we go along.
Add 2 chopped green onions and 3 cloves minced garlic then, after stir frying for 30 seconds, push the vegetables to the side of the wok to create a well in the center. Add 2 eggs whisked with 1 teaspoon sesame oil then scramble the eggs and toss to combine with the rest of the vegetables. Sesame oil is super pungent so you only need a little to get a great tasting egg.
Finally, add the soaked rice noodles into the wok along with an easy sauce of 1/2 cup low-sodium gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce,) 2-1/2 Tablespoons brown sugar, 1 – 2 teaspoons chili garlic sauce, depending on how spicy you want it, and 1 teaspoon freshly grated ginger.
Stir fry until the noodles are tender, about 3-4 minutes, then add the shrimp back in and toss to combine. Seriously, YUM!! I could eat this entire wok!
Scoop the noodles into bowls then top with more chopped green onion, chopped cilantro, and lots of chopped peanuts, and then dig in!
Asian Noodle Bowls
Asian Noodle Bowls are quick, tasty and will satisfy your craving for takeout in 30 minutes or less!
- 1/2lb rice noodles
- 1/2 cup low-sodium gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce)
- 2-1/2 Tablespoons brown sugar
- 1 - 2 teaspoons chili garlic sauce (depending on how hot you want it)
- 1 teaspoon freshly grated ginger
- 2 eggs
- 1 teaspoon sesame oil
- 1/2lb frozen peeled and deveined shrimp, thawed
- salt and pepper
- 2 Tablespoons grapeseed or other high-heat oil, divided
- 1 zucchini, sliced in half then into half moons
- 1/4 cup grated carrot
- 3 cloves garlic, minced
- 4 green onions, chopped and divided
- 1/2 cup peanuts, chopped
- fresh chopped cilantro
- Pre-soak rice noodles according to package directions. In a small bowl combine tamari, brown sugar, chili garlic sauce, and fresh ginger then stir to combine and set aside. Whisk eggs and sesame oil together in a small bowl then set aside. Pat shrimp dry between layers of paper towels then set aside.
- When rice noodles have 10 minutes left to soak, heat 1/2 Tablespoon oil in a large wok or skillet over medium-high heat. Add half the shrimp, season with salt and pepper, and then saute until cooked through, 30 seconds to 1 minute on each side. Remove to a plate then heat another 1/2 Tablespoon oil in the wok, saute remaining shrimp, and then add to plate.
- Heat 1 Tablespoon oil in the wok then add zucchini and carrots, season with salt and pepper, and then stir fry until just barely crisp-tender, 2 minutes. Add the garlic and half the green onions then stir fry for another 30 seconds. Push the vegetables to the sides of the wok to create a well in the center then add the egg and sesame oil mixture. Let sit for 30 seconds then scramble, and then mix to incorporate into the vegetables.
- Drain then add rice noodles to the wok and toss to combine. Add sauce then turn heat up to bring to a boil and stir fry for 3-4 minutes or until rice noodles are tender. Add shrimp back into the wok then toss to combine. Divide noodles between bowls then top with reserved green onions, chopped peanuts, and chopped cilantro.
- I use A Taste of Thai Chili Garlic Pepper Sauce, which is gluten-free.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Salty, chewy, savory – these Asian Noodle Bowls make me feel 100% better about not being able to order take out anymore. Well, except for missing that fortune cookie. ;) Hope you love them too!