Tangy Ginger-Sesame Rice Noodle Bowl with Shrimp

By · Reviewed by AislePrompt Editorial · ·

A vibrant bowl of rice noodles with plump shrimp, crisp vegetables, and a tangy-sweet sauce that comes together in under 25 minutes. This asian-inspired one pot (gluten-free) ready in about 25 minutes pairs rice noodles, peeled and deveined shrimp, rice vinegar 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.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 8 oz rice noodles and cook for 6-7 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 3 tbsp sesame oil in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
  3. Step 3: In the same skillet, add 1 tbsp minced ginger and 2 minced garlic cloves, sautéing for 1 minute until fragrant. Add 2 cups broccoli florets and 1 cup julienned carrots, stirring for 3 minutes until crisp-tender.
  4. Step 4: Whisk together 3 tbsp rice vinegar, 2 tbsp soy sauce, and 1 tbsp sesame oil in a small bowl. Pour over the vegetables in the skillet, stirring to coat, and heat for 1 minute until bubbling.
  5. Step 5: Return the cooked shrimp to the skillet along with the drained noodles. Toss gently for 2 minutes until heated through, adding a splash of water if needed to prevent drying. Garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Tangy Ginger-Sesame Rice Noodle Bowl with Shrimp take to make?

Total time is about 25 minutes (15 min prep + 10 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 Tangy Ginger-Sesame Rice Noodle Bowl with Shrimp?

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 Tangy Ginger-Sesame Rice Noodle Bowl with Shrimp?

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 Tangy Ginger-Sesame Rice Noodle Bowl with Shrimp 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 Tangy Ginger-Sesame Rice Noodle Bowl with Shrimp gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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