This noodle bowl is made with a combination of stir-fried vegetables and crisp fresh vegetables. This combo paired with spicy noodles and shrimp makes for an easy weeknight dinner that's always better than take-out.
Cook the noodles. Bring a large pot of water to boil. Cook noodles according to the directions and set aside.
Prepare the fresh veggies. Slice up the cucumbers, basil, green onions, and mint. Set them aside to toss in at the end.
Sauté the Shrimp. Add 1 teaspoon of sesame oil to a large skillet or wok heated on medium-high heat. Add the shrimp along with the garlic and ginger. Sauté until cooked through. Approximately 5 minutes. Remove the shrimp from the pan and set aside.
Sauté the Vegetables. Add the remaining teaspoon of sesame oil to a hot pan or wok. Add the onions, garlic, and ginger. Sauté for 3 to 4 minutes. Then add the peppers and sauté for another 3 minutes.
Make the sauce. Add the soy sauce and bring the liquid to a boil.
Toss everything together. Add the noodles and the shrimp back to the pan. Use large tongs to toss everything togeether.
Serve with fresh veggies and aromatics.
Rice Noodles. This recipe calls for wide rice noodles which can be found in the ethnic section of most grocery stores.
Soy sauce. Soy sauce or tamari can be used in this recipe. If you're avoiding soy you can use coconut aminos.
Sesame oil. Sauté the shrimp and veggies in a few teaspoons of sesame oil.
Shrimp. You can buy cleaned tail-off shrimp for the easiest preparation. I sometimes like to use tail-on shrimp in this recipe as well.
Veggies. Ginger, garlic, onions, and bell peppers make up the stir-fried vegetables. You can add in more of your favorites like snow peas and carrots.
Aromatics. Basil, mint, and green onion add herbaceous freshness to this spicy noodle bowl.
Fresh vegetable toppings. Cucumbers and beans sprouts add a cool crunch to these spicy noodles.
Limes. Freshly squeezed lime juice adds a fresh burst of lime flavor that works really well with the spiciness in this bowl.