Sesame-Ginger Shrimp & Rice Noodle Bowl
A vibrant one-pan meal with plump shrimp, crisp-tender rice noodles, and a glossy ginger-sesame sauce that comes together in under 20 minutes. This asian-inspired one pot (gluten-free, high-protein) ready in about 27 minutes pairs rice noodles, peeled and deveined large shrimp, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz rice noodles
- 1 lb, peeled and deveined large shrimp
- 2 tbsp avocado oil
- 2 tbsp, minced fresh ginger
- 3 cloves, minced garlic
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey
- 1/4 cup water
- 4, sliced diagonally green onions
- 1 tbsp sesame seeds
Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 12 oz rice noodles and cook for 6-7 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
- Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb peeled shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
- Step 3: Add 2 tbsp minced ginger and 3 minced garlic cloves to the skillet, stirring constantly for 1 minute until fragrant but not browned. Immediately add 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp honey, and 1/4 cup water, stirring to combine until the sauce bubbles.
- Step 4: Return shrimp to the skillet with drained noodles, tossing to coat evenly. Cook for 2 minutes until the sauce thickens and coats the noodles. Remove from heat and stir in 4 sliced green onions.
- Step 5: Divide into bowls and sprinkle with 1 tbsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Shrimp & Rice Noodle Bowl take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sesame-Ginger Shrimp & Rice Noodle Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Sesame-Ginger Shrimp & Rice Noodle Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sesame-Ginger Shrimp & Rice Noodle Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sesame-Ginger Shrimp & Rice Noodle Bowl gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
