Did you know that in Japan it’s customary to slurp your noodles with abandon? Schhhlluuuuuuuuurp. I’ll never forget my first ramen noodle shop experience while living in 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 might give it a try in the comfort of my own home with these delectable Asian Noodle Bowls!
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, right? I’ve recreated some of my favorites like Chicken Fried Rice, Mongolian Beef, and Chicken Lo Mein, 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 than digging my chopsticks into a big bowl of chewy noodles!
What’s Inside
Soaked rice noodles are stir-fried with zucchini, green onions, garlic, and sesame oil-spiked eggs then simmered in a savory sauce that includes chilis, garlic, ginger, and brown sugar before being topped with chopped cilantro and tons of chopped peanuts.
These Asian Noodle Bowls are a mix of Pad Thai and lo mein and are addictively delicious. This combination is wonderfully satisfying, a cinch to make at home, and will be on the table in about 30 minutes. Forget take out and slurp these incredible noodle bowls in the privacy of your home instead!
How to Make This Recipe
Start by soaking 1/2lb rice noodles according to package directions. These particular rice noodles need a 25-30 minute soak in piping hot water before being stir-fried.
I let the tap water run until its steaming then cover the noodles in a baking dish.
Prep the vegetables while the rice noodles are soaking then, when the noodles have 10 minutes left, start cooking. First heat 1/2 Tablespoon high heat cooking oil in 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 aside.
Next stir fry 1 chopped zucchini and 1/4 cup grated carrot in 1 Tablespoon oil, seasoning with salt and pepper, until the zucchini is just barely crisp tender, about 2 minutes. The vegetables 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.
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, 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 chopped green onion, cilantro, and lots of chopped peanuts. 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 – enjoy!
Similar Recipes
- Potsticker Noodle Bowls
- Mongolian Beef Noodle Bowls
- Chicken Lo Mein
- Chicken Fried Rice
- Sesame Peanut Sauce Noodles
- Summer Roll Noodle Bowls with Peanut Sauce
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Asian Noodle Bowls
Description
Asian Noodle Bowls are quick, tasty and will satisfy your craving for takeout in 30 minutes. Savory, garlicky, and just a touch sweet - they are a treat!
Ingredients
- 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 peeled and deveined shrimp
- salt and pepper
- 2 Tablespoons high heat cooking oil, divided
- 1 zucchini, chopped
- 1/4 cup grated carrot
- 3 cloves garlic, minced
- 4 green onions, chopped and divided
- 1/2 cup peanuts, minced
- fresh chopped cilantro
Directions
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Great recipe we loved it. My biggest issue is that there are ads posted right over the recipe. Its one thing for them to be on the screen but blocking the recipe is super annoying.
Shoot, I’m sorry to hear that, Heather! Can you tell me what you’re viewing the site from (iphone, desktop, tablet, etc) and whether or not there was a red “x” to close the ad? Thanks so much for your help!
This was so excellent!
Made this last night for dinner with chicken instead of shrimp. Served the chicken on the side as I needed it to be vegetarian and gluten free! It was a 5 star for everyone! Thank you!
This looks amazing! I’m going to make it right now (with some subs for what I have on hand).
Make I ask you what kind of camera you have? Your photos are delightful!
I love this dish! Have made it several times
So glad to hear it – thank you, Kristin!
The only chili sauce I could find was sweet thai chili sauce..will this make the dish too sweet?
Wow this was so good!!!! It was a hit with everyone! Another winner from Iowa Girl Eats!
So glad to hear it, Katie! Thanks so much for your feedback!
Delicious quick and easy….I did add some chicken thighs (we like alot of protein)
Will definitely make again
Thank you so much!
You don’t need to salt shrimp before cooking. If you don’t have low sodium soy sauce, use 1/2 soy 1/2 water for sauce
Way too much salt in This recipe