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15-Minute Asian Noodle Bowl with Grilled Shrimp

4 servings. Recipe inspired from New York Times


  • 1 lb. package egg noodles
  • 1 lb. shrimp fresh or frozen
  • Half a cucumber
  • Sprouts
  • 1 avocado
  • 1 lime
  • 4-5 sprigs of cilantro
  • Chopped peanuts for garnish

For the sauce

  • 2 Tablespoons + 1 teaspoon sesame oil
  • 3 1/2 Tablespoons soy sauce
  • 2 Tablesppons Chinese rice vinegar
  • 2 Tablespoons Tahini
  • 1 Tablespoon smooth peanut butter
  • 1 Tablespoon sugar
  • 1 Tablespoon freshly ground ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons chili garlic sauce


  • Start water boiling for noodles
  • Chop toppings and set aside (peel and julienne the cucumber into 2 inch long segments, chop the cilantro, cut lime into wedges, slice the avocado)
  • Cook the noodles in boiling water about 5 minutes, until tender (don't over cook)
  • Drain and rinse with cold water, toss with a teaspoon sesame oil
  • Set noodles aside
  • In mixing bowl, whisk together 2 Tablespoons sesame oil, soy sauce, rice vinegar, tahini, peanut butter, sugar, ginger, garlic, and chili garlic paste.
  • Pour sauce over noodles and toss with tongs until noodles are covered with sauce.
  • Grill shrimp on grill pan, 2 minutes each side or until pink


  • Place noodles in individual serving bowls
  • Top with grilled shrimp, avocado, cucumber, sprouts, cilantro and lime wedge. Sprinkle with chopped peanuts.
  • Serve