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.
we are not gluten-free… can I use linguine instead?
Sure!
made this last night, using linguini and soy sauce (we are not GF) and omitted peanuts. It was SO good, and the instructions lead you through all the prep. This will go in our rotation. Next time, with chicken!
I’m so glad the recipe was easy to follow and the results were tasty, too!
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Saw this in your greatest hits email and made it tonight! I think I let my noodles in the water too long (didn’t set a timer) and they ended up slightly gummy. Even with my error this dish KILLLLLLLLED IT. I skipped the shrimp and zucchini since both were top dollar at my grocery. Also, I totally took a trail mix and plucked out peanuts and cashews. Silly but I rolled with it. Great great great recipe, thank you so much for sharing.
I’m so glad you love it so much, Jenn! Thanks for the feedback!
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This looks ah-mazing! The only drawback to this recipe is…I’m not a big fan of zucchini (I know…don’t hate me!). Could you recommend other veggies that would work well with this dish? I was thinking maybe bok choy or a traditional stir fry veggie mix. What do you think?
Yep, I think those would be great, or steamed broccoli would be really nice too!
Someone sent me this recipe because I had talked about my gluten free cooking adventures. This was an absolutely awesome dish! It took me a long time to cook but maybe I am just slow. Having to peel and devein shrimp is no easy task! Personally I would double the veggies next time and use half the chili paste, it was way too spicy for me. Wimpy I guess! Ha ha. Thanks for the great recipe, it’s a keeper. 0.
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This was pretty awesome. To spicy for the kids at the lowest heat level so had to make another batch without it for them. They loved it!
My entire family loved this recipe! My daughter is gluten and dairy free so it is difficult to find meals for the whole family to eat together that everyone enjoys. This was a winner! Instead of the shrimp I grilled chicken and tofu and served it on the side. I will be making this agin very soon!
Made this for dinner tonight..delicious! I have never used rice noodles before and didn’t realize how easy they are to prepare! Will definitely be using them more often. I used 1T of the chili garlic sauce and it was plenty spicy. I didn’t read some of the comments til later so will have to try the lime next time. I bet this would be good with chicken cutlets also.
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Made this Saturday night. Turned out good and we loved the flavor- though I probably needed to do a little better job at soaking the rice noodles. My husband said “Ah well, you will get better when you do it next time.” So I think we have a new dish for our rotation. Pretty quick to throw together and super fast to cook. Perfect for summer.
I added half a lime worth of lime juice and it added just a little extra kick. I love it, my boyfriend loves it, and it makes the house smell amazing! Absolutely will make this again, thank you!
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This looks so good, I can’t wait to try it! One question for you- my little brother is allergic to peanuts. Do you have any nut substitute recommendations for the peanuts?
Thanks!
Hi Kristi! You can just leave the peanuts out!
I pinned this! Yum!
http://xoxobella.com/