Asian Noodle Bowls

Asian Noodle Bowls are quick, tasty, and will satisfy your craving for takeout in 30 minutes. Slurpy and savory — they are a treat!

Prep Time 30

Cook Time 10

Total Time 40

Course Main Course

Cuisine Asian

Keyword dairy free, gluten free

Method Stovetop

Servings

Calories 508kcal

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.