Emulsifier Free Classic Shrimp Noodle Bowls
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width)
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp neutral oil (such as avocado or canola oil)
- ½ tsp salt
- ¼ tsp black pepper
For the broth
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, peeled and finely grated
- 3 garlic cloves, minced
- 1 tsp rice vinegar
For the vegetables
- 2 cups baby bok choy, halved lengthwise
- 1 cup shredded carrots
- 3 green onions, thinly sliced (green parts only)
For serving
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- chili garlic sauce or sriracha, for serving (optional)
Instructions
- 1
Cook the rice noodles in a large pot of boiling water according to the package directions until just tender, about 4–6 minutes. Drain through a fine-mesh strainer, rinse under cold water to stop cooking, and divide evenly among 4 bowls.
- 2
Pat the shrimp dry with paper towels and season with the salt and black pepper. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 2 minutes, until the undersides are pink and lightly golden. Flip and cook 1–2 minutes more, until the shrimp are opaque throughout and curled into a loose C-shape. Transfer to a plate and set aside.
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