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
ONE-PAN COCONUT SHRIMP NOODLE BOWLS
Provided by Bev Weidner
Categories main-dish
Time 30m
Yield 2 huge bowls or 4 smaller ones
Number Of Ingredients 15
Steps:
- Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside.
- Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes.
- Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
- Stir the shrimp back in and toss to combine. Serve with more cilantro on top!
PINEAPPLE SHRIMP NOODLE BOWLS
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Provided by Anna Stockwell
Categories Shrimp Noodle Pineapple Soy Sauce Ginger Basil Cucumber Onion Peanut Lime Dinner Tropical Fruit Quick & Easy Pasta Rice Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook rice noodles according to package directions.
- Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
- Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
- Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
- Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.
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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- Stir together ½ cup water, chili sauce, lime juice, vinegar, and fish sauce in a medium bowl. 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.
BANG BANG SHRIMP NOODLE BOWLS - THE GIRL ON BLOOR
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4.7/5 (21)Total Time 40 minsCategory Main CourseCalories 683 per serving
- In a medium-sized frying pan, heat 1 tsp sesame oil over med-high heat. Add each of the veggies (zucchini, carrots, mushrooms, cabbage and bean sprouts) and 1 tsp soy sauce one at a time, cooking for 2-3 min until softened. For instance, you will stir fry the zucchini for a couple minutes, then place separately in a small bowl and continue these steps with all veggies listed until each is cooked.
- Meanwhile, mix light mayo, sweet chili sauce and sriracha together. Set aside as the Bang Bang sauce. Heat 2 tbsp olive oil in a large frying pan over med-high heat.
- Toss shrimp in egg then coat in flour, then fry for 2-3 min per side until shrimp are crispy. Remove shrimp and let drain on a paper towel lined plate. Toss in Bang Bang sauce until well-coated.
- Deglaze large frying pan, then add remaining 1 tbsp sesame oil. Add garlic and saute for 10 seconds over med-high heat. Add noodles, remaining soy sauce (should be a couple tbsp), sriracha, and water, stir frying for 5 min until noodles are softened. Divide evenly noodles among bowls.
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