Asian Noodle Bowls are quick, tasty, and will satisfy your craving for takeout in 30 minutes. Slurpy and savory — they are a treat!
Did you know that in Japan it’s customary to audibly slurp your noodles with abandon?
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 Sweet Potato Curry, Easy Chicken Fried Rice, and Beef and Broccoli, but have never tackled the all-mighty noodle bowl — until now!
What’s Inside
Chewy 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. The combination of flavors and textures 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 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.
Heat vegetable oil or canola oil in a large wok or skillet over medium-high heat then stir fry 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 chopped zucchini and grated carrots in 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 chopped green onions and 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 eggs whisked with 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 consisting of:
- LOW-SODIUM gluten-free Tamari (or soy sauce if not gluten free)
- Brown sugar
- Chili garlic sauce
- Freshly grated ginger
Stir fry until the noodles are tender, 3-4 minutes, then add the shrimp back in and toss to combine.
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. Now we just need a gluten free fortune cookie… ;)
Enjoy!
More Take Out Inspired Recipes
- Potsticker Noodle Bowls
- Beef and Broccoli
- Chicken Pad Thai
- Chicken Lo Mein
- Chicken Fried Rice
- Sesame Peanut Sauce Noodles
Ingredients
- 8 oz rice noodles
- 1/2 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
- 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 large eggs
- 1 teaspoon sesame oil
- 1/2 lb shrimp, peeled and deveined
- salt and pepper
- 2 Tablespoons vegetable oil, divided
- 1 zucchini, chopped
- 1/4 cup grated carrot
- 3 cloves garlic, pressed or minced
- 4 green onions, chopped and divided
- 1/2 cup peanuts, minced
- fresh chopped cilantro, for topping
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, 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 the plate.
- Heat 1 Tablespoon oil in the wok then add zucchini and carrots, season with salt and pepper, and 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 stir fry for 3-4 minutes or until the 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.
Notes
- Make sure and follow the directions on your specific package of noodles.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
It is a delicious recipe my whole family loved it for dinner,
I’m thrilled to hear that, Maria – thank you so much for your feedback and recipe rating!
Do you have the nutrition fact breakdown on this please?
I love this recipe and how easy it is to change up! I’ve made it as is and it’s delicious! Tonight I skipped the shrimp and used some Aidells teriyaki and pineapple chicken meatballs, swapped zucchini for yellow squash, and added mushrooms and the whole family loved it! Love how quick and easy and it is too for a busy weeknight dinner!
That sounds incredible, Maggie, and I love that you’ve found ways to make this recipe your own! I need to look for those meatballs!
Sadly, way too salty to eat.
We had been watching a show called “Quartet” which follows the shenanigans of four young Japanese musicians. They were always having noodle bowls and I had never heard of that, so I looked for a recipe. WOW! These are delicious, try it, you will not be disappointed with the flavor or the fact that it makes home smell delicious!
SO glad you loved this recipe, Terry!! If you ever get to Japan, their Tokyo-style ramen with a side of gyoza is a meal you will never forget! Thank you so much for your feedback and recipe rating!
Very tasty but a little bit too salty
Don’t salt both the shrimps and the vegetables.
I’ve used low sodium soy sauce and it still came up salty
This recipe is amazing. I made it with Bragg’s Coconut Liquid Aminos instead of soy sauce. I have to eat low salt and have not been able to eat Pad thai in many years due to the sodium. This dish was so close, and perhaps even better! I was in heaven! Thanks for the recipe!
I’m so glad to hear this hit the spot, Michelle! Thank you so much for your feedback and recipe rating!