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.
This was fantastic! We tried with bamboo shoots, peppers, zucchini and added the shrimp. Will have to double next time as my daughter was super hungry! Love it!
What is garlic chili sauce? Do you make it?
Here’s the brand I use, Angele! https://www.amazon.com/Lee-Kum-Chili-Garlic-Sauce/dp/B0000CNU5H
Try coconut aminos as a soy sauce substitute… it is gluten-free, soy-free and I prefer the taste to the gluten-free soy sauce. No it does not taste like coconut, so yummy! I use ‘coconut secret organic’ brand, you can find it on Amazon if your store doesn’t carry it… they also have GF, SF teriyaki sauce!
Made this tonight–it was great!
Awesome! Thanks for the feedback, Natalie!
This looks so good. Where did you buy your nice white bowls? I’ve been looking for big soup bowls like this for noodles and having a hard time finding them.
I think I just got those at Target, actually!
Oh my….this was delicious!! I can finally take care of my Asian Noodle craving! I’m not so great with peanuts, so I substituted chopped cashews and YUM! Thanks Kristin :)
This was absolutely delicious!
Once again, another great recipe! Thank you!
This was really good. My son really liked it. He said it tasted like it came from an Asian restaurant. Wow! That’s a big compliment coming from him! Thanks for sharing.
Love it!
Just made this tonight. SO delicious! It was really easy to make, too. I only used 1 tbsp of the chili garlic sauce and it was just the right amount of heat! My husband said it’s like going to Mongolian BBQ, only better. Thank you!
That’s awesome, Meghan! And much cheaper than actually going to Mongolian BBQ! ;)
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!
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!
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!