Spicy Shrimp Noodle Bowl
I still remember the first time I made this Spicy Shrimp Noodle Bowl. It was a chilly weeknight, and I was craving something comforting but didn’t want to spend hours in the kitchen. The idea of a Spicy Shrimp Noodle Bowl popped into my head—something quick, flavorful, and a little bit fancy to lift my spirits. The best part? I knew I could whip it up in just 30 minutes, which was perfect for my busy schedule. The Spicy Shrimp Noodle Bowl quickly became my go-to dish, and it’s been a hit with my family and friends ever since.
A Burst of Flavors
What makes this Spicy Shrimp Noodle Bowl truly special is the perfect balance of flavors. The tender shrimp, cooked just right, soaks up the savory sauce, while the fresh vegetables add a delightful crunch. The noodles, soft and chewy, tie everything together beautifully. I love how the hint of lime juice adds a fresh tang, while the sriracha gives it just the right amount of heat. The Spicy Shrimp Noodle Bowl is more than just a meal; it’s a bowl of comfort that warms you up from the inside out.
A Versatile Favorite
One of the things I adore about this Spicy Shrimp Noodle Bowl is how versatile it is. If I’m out of shrimp, I can easily swap it with chicken or tofu, and it’s just as delicious. I’ve even tried using different types of noodles, like rice noodles or soba, and they work wonderfully too. Sometimes, I add extra veggies like snap peas or carrots for a bit more color and nutrition. The Spicy Shrimp Noodle Bowl is a dish that’s easy to customize, making it a favorite for any occasion.
A Quick and Easy Delight
Whenever I’m pressed for time but still want to serve something impressive, I turn to this Spicy Shrimp Noodle Bowl. It’s a quick and easy dish that never fails to impress. The ingredients are simple, but when they come together, the result is nothing short of amazing. Whether you’re making it for a casual dinner or a special occasion, this Spicy Shrimp Noodle Bowl is sure to satisfy everyone at the table. It’s the kind of recipe that once you try, you’ll want to make again and again.
Table of Contents
Chef’s Notes- Spicy Shrimp Noodle Bowl
- Marinate for Enhanced Flavor: Consider marinating the shrimp in a mix of soy sauce, lime juice, and a touch of garlic for 15-20 minutes before cooking. This will deepen the flavor and add a tangy, savory edge to the dish.
- Noodle Texture Tip: For the best noodle texture, slightly undercook the ramen by about 30 seconds. They will finish cooking when mixed with the sauce, ensuring they remain firm and don’t become mushy.
- Customize the Spice Level: Adjust the amount of Sriracha to your heat preference. If you like it spicier, feel free to add an extra teaspoon or two. For a milder version, reduce it or swap it for a less spicy chili sauce.
- Vegetable Variety: Swap out or add vegetables based on what’s in season or available. Snow peas, snap peas, or thinly sliced carrots would make excellent additions for extra crunch and color.
- Make It Ahead: The sauce can be made ahead of time and stored in the fridge for up to 3 days. This way, you can whip up this dish even faster on a busy weeknight.
- Serving Suggestion: Garnish the dish with a sprinkle of toasted sesame seeds and a few fresh cilantro leaves for added flavor and a touch of elegance.
Spicy Shrimp Noodle Bowl
4
bowls10
minutes20
minutes450
kcal30
minutesDive into this Spicy Shrimp Noodle Bowl, a dish that’s bursting with flavor and ready in just 30 minutes! Perfect for a quick weeknight dinner, this recipe combines succulent shrimp, vibrant veggies, and a savory sauce that will make your taste buds dance. Inspired by the simplicity of college ramen but elevated to gourmet status, this dish is a must-try for any noodle lover!
Ingredients
- Noodles and Shrimp
3 packs instant ramen noodles discard seasoning packets
1 tablespoon canola oil
1 pound large shrimp peeled and deveined
sea salt Pinch of
black pepper Freshly ground to taste
- Sauce
1 tablespoon toasted sesame oil
2 cloves garlic finely chopped
1 teaspoon freshly grated ginger
1/2 cup low-sodium soy sauce
1/4 cup dark brown sugar
1 fresh lime Juice of one
2 teaspoons hot chili sauce (Sriracha)
1 cup vegetable stock
- Vegetables
1 large head broccoli cut into small florets
1 red bell pepper thinly sliced into strips
2 green onions finely sliced
- Alternative Ingredients:
Noodles: Rice noodles or soba noodles can replace instant ramen.
Shrimp: Chicken breast or tofu can be used instead of shrimp.
Soy Sauce: Tamari or coconut aminos for a gluten-free option.
Brown Sugar: Honey or maple syrup as a natural sweetener.
Vegetable Broth: Chicken broth or mushroom broth as substitutes.
Directions
- Prepare Noodles – Cook the ramen noodles according to the package instructions. Drain well and set aside.
- Cook Shrimp – Heat canola oil in a large nonstick pan over medium-high heat. Season the shrimp with sea salt and black pepper. Cook the shrimp until they turn pink and opaque, about 2 minutes per side.
- Make Sauce – Lower the heat to medium-low. Add sesame oil to the pan and sauté the garlic and ginger until aromatic, about 1 minute. Pour in soy sauce, brown sugar, vegetable stock, lime juice, and Sriracha. Bring to a boil then reduce to a simmer until the sauce thickens slightly, around 5 minutes.
- Cook Vegetables – Add broccoli florets and red bell pepper strips to the pan. Cover with a lid and cook until the vegetables are tender but still crisp, about 5 minutes.
- Combine and Serve – Return the cooked shrimp to the pan and stir to coat them in the sauce. Mix in the cooked ramen noodles and green onions until everything is well combined. Serve immediately with extra Sriracha if desired.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 150mg
- Sodium: 1200mg
- Potassium: 600mg
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 15g
- Protein: 25g
- Vitamin A: 60IU
- Vitamin C: 150mg
- Calcium: 10mg
- Iron: 20mg
FAQs- Spicy Shrimp Noodle Bowl
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just be sure to fully thaw and pat them dry before cooking to avoid excess moisture in the pan.
What if I don’t have fresh ginger?
You can substitute 1/4 teaspoon of ground ginger for the fresh ginger, though the flavor will be slightly different. Fresh is best for this recipe, but ground works in a pinch.
How can I make this dish gluten-free?
Replace the ramen noodles with gluten-free rice noodles and use tamari or coconut aminos instead of soy sauce.
Is there a vegetarian version of this recipe?
Absolutely! Substitute the shrimp with tofu or tempeh. You can also add more vegetables or use a plant-based protein like seitan.
Can I prepare the dish ahead of time?
This dish is best served fresh, but you can prep the vegetables and sauce ahead of time. Store them separately in the fridge and then cook the shrimp and noodles just before serving.
