Vietnamese Shrimp and Rice Noodle Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant bowl of chewy rice noodles topped with succulent shrimp, crisp bean sprouts, and a zesty lime-cilantro dressing. This vietnamese-inspired asian ready in about 30 minutes pairs peeled and deveined shrimp, fresh bean sprouts, chopped cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 3.5 (13 ratings) Prep: 10 min Cook: 20 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook rice noodles according to package instructions, then drain and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/2 tsp chili flakes. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1 lb shrimp and cook for 2-3 minutes until pink and opaque. Toss in 1 cup bean sprouts and cook for 1 minute until just wilted.
  4. Step 4: In a small bowl, whisk together 1 tbsp sriracha, 1 tbsp lime juice, and 1/4 cup chopped cilantro. Toss the shrimp mixture with cooked noodles and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Shrimp and Rice Noodle Bowl take to make?

Total time is about 30 minutes (10 min prep + 20 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 Vietnamese Shrimp and 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 peeled and deveined shrimp from drying out.

Can I substitute ingredients in Vietnamese Shrimp and 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 Vietnamese Shrimp and 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.

What goes well with Vietnamese Shrimp and Rice Noodle Bowl?

Vietnamese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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