Grilled Shrimp Asian Noodle Bowl (Print Version)

Smoky grilled shrimp over sesame noodles with crisp vegetables and creamy avocado in a refreshing 30-minute bowl.

# What You'll Need:

→ Shrimp Marinade

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon honey
06 - 1 clove garlic, minced
07 - 1/2 teaspoon freshly ground black pepper

→ Noodles

08 - 8 ounces egg noodles
09 - 1 tablespoon sesame oil
10 - 1 tablespoon soy sauce
11 - 2 teaspoons rice vinegar
12 - 1 teaspoon toasted sesame seeds

→ Toppings

13 - 1 medium cucumber, julienned
14 - 1 cup fresh bean sprouts, rinsed
15 - 1 large avocado, sliced
16 - 1/3 cup roasted unsalted peanuts, roughly chopped
17 - 2 scallions, thinly sliced
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving

# How to Make It:

01 - In a medium bowl, whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper. Add shrimp and toss thoroughly to coat all pieces evenly. Allow to marinate for 10 to 15 minutes at room temperature.
02 - Bring a medium saucepan of salted water to boil. Add egg noodles and cook according to package directions until al dente. Drain in a colander and rinse under cold running water to stop the cooking process.
03 - Transfer cooked noodles to a mixing bowl. Toss with sesame oil, soy sauce, rice vinegar, and toasted sesame seeds until evenly coated. Set aside and keep at room temperature.
04 - Heat a grill or grill pan over medium-high heat until hot. Thread marinated shrimp onto metal or wooden skewers if desired. Grill for 2 to 3 minutes per side until shrimp turn pink and develop light char marks. Transfer to a clean plate.
05 - Divide dressed noodles evenly among four serving bowls. Arrange grilled shrimp on top of each portion. Layer with julienned cucumber, fresh bean sprouts, avocado slices, and chopped peanuts. Garnish with sliced scallions and fresh cilantro leaves.
06 - Present each bowl with lime wedges on the side for guests to add brightness and acidity to their preference.

# Additional Tips::

01 -
  • Ready in thirty minutes but tastes like you spent hours in the kitchen perfecting it.
  • Every bite offers a different texture and temperature, from cool avocado to hot shrimp over chilled noodles.
  • It's flexible enough to adapt to what's in your fridge but structured enough to feel intentional.
02 -
  • Cold shrimp and hot noodles seem wrong until you eat them together—that temperature contrast is actually the magic that keeps this bowl from feeling heavy.
  • If you're grilling without skewers, space shrimp apart so heat circulates; crowding the pan steams them instead of grilling them.
  • Slice your avocado literally minutes before serving or it'll turn gray and lose its creamy appeal, which defeats the purpose of including it.
03 -
  • Make the marinade and dress the noodles while water boils—this dish rewards you for planning tiny actions in the right order.
  • If your shrimp stick to the grill, they're probably not ready to flip; give them one more minute and they'll release naturally.
  • Toast your own sesame seeds in a dry pan for two minutes until fragrant—they taste fresher and more interesting than ones that have been sitting in a jar.
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