VIETNAMESE-STYLE SHRIMP NOODLE BOWLS
Mix up your weeknight with this delicious dinner bowl.
Provided by Karen Schroeder-Rankin
Time 25m
Number Of Ingredients 12
Steps:
- Stir together ½ cup water, chili sauce, lime juice, vinegar, and fish sauce in a medium bowl. Set aside.
- Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- Pat shrimp very dry with paper towels. Place cornstarch, brown sugar, pepper, and salt in a large ziplock plastic bag. Seal and shake to combine. Add shrimp; seal and gently shake to coat.
- Heat a wok or large cast-iron skillet over high until very hot. Add 1 ½ tablespoons oil; swirl to coat wok. Add half of shrimp to hot oil. Cook, separating shrimp with tongs to ensure even browning and turning once, until shrimp are crisp, lightly browned, and cooked through, 3 to 4 minutes. Remove shrimp to a plate lined with paper towels. Repeat procedure with remaining oil and shrimp.
- Divide noodles and shrimp among bowls. Add desired toppings; drizzle evenly with chili sauce mixture.
SHRIMP NOODLE BOWL
Steps:
- To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
- Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.
SHRIMP 'N' NOODLE BOWLS
Here's a quick meal that feels as if it came from a restaurant. Cooked shrimp, bagged slaw and bottled dressing reduce the time needed to get it on the table. -Mary Bergfeld, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 260 calories, Fat 3g fat (0 saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic exchanges
SHRIMP NOODLE BOWLS
These shrimp noodle bowls are best served cold. Make it ahead of time and tote it for lunch.
Provided by Juliana Hale
Categories Pasta and Noodles Noodle Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Cook ramen according to package directions. Drain in a colander under cold running water until cool; drain again.
- Toss together ramen, shrimp, bell pepper, carrot, celery, and vinaigrette in a bowl. Top servings with peanuts, mint, and black pepper. Serve cold.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 16.6 g, Cholesterol 218.4 mg, Fat 13.9 g, Fiber 2.7 g, Protein 26.9 g, SaturatedFat 1.9 g, Sodium 866.4 mg, Sugar 7.3 g
EASY GARLIC SHRIMP WITH NOODLES
Make and share this Easy Garlic Shrimp with Noodles recipe from Food.com.
Provided by Ang11002
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, melt 2 Tablespoons of butter, cook onion until tender.
- Add water; bring to boil.
- Stir in noodles& sauce and continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender.
- Meanwhile in large skillet, heat remaining 2 tablespoons of butter with olive oil.
- add garlic; cook over medium high heat for 30 seconds.
- Add shrimp& artichoke; cook, stirring occasionally, 3 minutes or until shrimp are pink.
- Stir in parsley& pepper.
- To serve, add shrimp mixture to noodles.
SHRIMP AND NOODLE BOWL
Provided by Food Network
Number Of Ingredients 7
Steps:
- 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
- 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
- 3. Drain pasta mixture. Return to pan; cover and keep warm.
- 4. Heat oil over medium heat in large skillet. Add shrimp.
- 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
- 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
- 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.
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SPICY SHRIMP NOODLE BOWL RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 20 minsServings 4
- Stir together flavor packet from noodles and chicken broth in a 3-qt. saucepan. Bring to a boil; add shrimp, and cook 3 minutes. Stir in Szechuan sauce and next 3 ingredients. Cook 2 minutes. Stir in noodles, cilantro, and green onions.
- Note: We tested with Annie Chun's All Natural Asian Cuisine Teriyaki Meal Starter and House of Tsang Szechuan Spicy Stir Fry Sauce.
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3.7/5 (27)Total Time 20 minsCategory Main CourseCalories 364 per serving
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From dishingouthealth.com
5/5 (6)Category EntreeCuisine Asian, VietnameseTotal Time 30 mins
- Place shrimp in a large bowl; add shallots, vegetable oil, fish sauce, chili-garlic sauce, lime zest (reserve juice), ginger, and turmeric; gently toss to combine. Let stand 10 minutes.
- Cook noodles according to package instructions. Toss immediately with sesame oil to avoid sticking. Divide evenly into each of 4 bowls.
- Heat a large skillet over medium-high heat. Add shrimp and marinade; cook 3 to 4 minutes, tossing occasionally to ensure shrimp browns on both sides. Spoon mixture over noodles. Garnish with basil leaves, green onion, and peanuts. Squeeze lime juice overtop.
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EASY ASIAN NOODLE BOWL WITH SHRIMP AND SCALLOPS | CARROTS ...
From carrotsandcookies.com
5/5 (1)Total Time 30 minsCategory Dinner, RecipesCalories 412 per serving
- Wash carrots well. Cut the ends off of each carrot and discard. Using the vegetable peeler, peel along the length of the carrot to create ribbons. Repeat until the carrot is too thin to peel. Set ribbons aside. Alternately, you can used spiralized carrots.
- Cook noodles according to package instructions. Once the noodles are al dente, drain the noodles, place noodles in a separate bowl, and set aside.
- While pasta is cooking, heat a large skillet on medium or medium high heat (depending on the type of skillet being used).
- Add one tablespoon of avocado oil to the skillet while heating. The bottom of the skillet should have a light coating of oil.
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From foodologygeek.com
Cuisine AsainTotal Time 30 minsCategory Main, Pasta, RiceCalories 433 per serving
EASY TERIYAKI SHRIMP RICE BOWLS - THE FLAVOR BENDER
From theflavorbender.com
5/5 (2)Total Time 40 minsCategory Dinner, LunchCalories 748 per serving
SHRIMP CURRY NOODLE BOWL - BETTER HOMES & GARDENS
From bhg.com
3.5/5 (17)Calories 365 per servingTotal Time 35 mins
- Heat oil in Dutch oven over medium heat. Add shallots; cook and stir about 5 minutes or until crisp and browned. Remove shallots; set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger, and curry paste to Dutch oven; cook and stir 1 minute. Add broth, water, and fish sauce. Squeeze juice from lime into broth; add strips of zest. Bring to boiling.
- Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3 to 4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges.
SHRIMP NOODLE BOWL |NOODLE BOWL RECIPES | SHRIMP RECIPES
From allyskitchen.com
Estimated Reading Time 3 mins
- Heat a large cast iron skillet on medium high heat. Add the butter and melt. Turn heat to medium. Add the shrimp, cover and cook about to 90 seconds on each side. Using tongs, remove shrimp to a bowl. Cover the bowl. Set aside. The shrimp will continue to ‘cook’.
- Add the wine to the hot skillet and deglaze the pan. Add the chicken stock, salt pepper, Mrs. Dash blend and shrimp scampi sauce. Blend well and cook a few minutes. Use a ladle and add about one half cup of this hot mixture to the shrimp. Recover the shrimp.
- Add the Udon noodles, parsley and gently separate the noodles using a large serving fork (careful not to chop up noodles). Blend into the mixture. Drain the liquid in the shrimp back into this mixture. Increase heat to medium high.
- Add the somewhat thawed Asian vegetables, blend, cover and let the mixture steam a few minutes to heat veggies. Scoop noodle mixture into bowls and top with equal numbers of shrimp. Garnish with fresh green onions and crispy fried onions.
SPICY SHRIMP RAMEN BOWLS RECIPE | BUTTER YOUR BISCUIT
From butteryourbiscuit.com
Reviews 292Calories 555 per servingCategory Entrees
- In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
- In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
- Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.
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From inquiringchef.com
4.2/5 (4)Total Time 30 minsCategory SaladCalories 414 per serving
- Make the dressing by whisking together sweet chili sauce, water, lime juice, and fish sauce. Taste and adjust if you'd like. (Add lime juice for more tartness, fish sauce for more salt, or a pinch of sugar if you want it more sweet.) Dressing can be made and refrigerated up to a week ahead.
- Put rice noodles in a large mixing bowl. Place a colander over the bowl (on top of the noodles) and set aside.
- Bring a large pot of water to a boil. Add shrimp to boiling water and boil until cooked through, 2-3 minutes.
- When shrimp are finished cooking pour them into the colander so that the boiling water covers the noodles and the cooked shrimp remain in the colander. Set shrimp aside and let noodles soak until tender, 5-6 minutes. Drain noodles in the same colander as the shrimp.
SHRIMP AND UDON NOODLE BOWL - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
Ratings 2Category Main CourseCuisine Asian InspiredEstimated Reading Time 7 mins
- Marinate the shrimp. Combine tequila through orange juice in a small bowl, whisking together. Place shrimp in a small ziplock bag and pour in marinade. Place in refrigerator and marinate for 30 minutes.
- Preheat the grill. While the shrimp is marinating, preheat grill to medium heat (about 350 degrees)
- Cook the noodles. While the shrimp is marinating, prepare noodles according to package directions. Drain and set aside.
- Make the miso sauce. To prepare the miso sauce, mix all ingredients but sesame oil in a small bowl until blended. Add sesame oil and whisk until combined.
VIETNAMESE SHRIMP AND NOODLE BOWLS - MIDWEST LIVING
From midwestliving.com
Servings 4Calories 470 per servingTotal Time 45 mins
- Thaw shrimp, if frozen. Peel and devein shrimp. In a medium bowl, whisk together oil, honey, soy sauce, garlic and ginger. Set aside 1/2 cup mixture for dressing. Stir shrimp into remaining mixture; chill, covered, 20 minutes.
- Meanwhile, soak vermicelli noodles in enough boiling water to cover until limp but al dente, 5 to 8 minutes; drain and rinse.
- Thread shrimp on skewers, removing garlic and ginger from shrimp. Grill, covered, over medium-high heat until opaque, 2 to 3 minutes per side.
- In four bowls, arrange noodles, shrimp, lettuce, snow peas, carrots and bell pepper strips. Whisk lime juice, 2 tablespoons water and crushed red pepper into reserved dressing mixture. Drizzle over bowls; top with fresh basil.
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