This Shrimp & Veggie Peanut Noodle Bowl is a meal that I (and many others who I’ve made it for) could eat on repeat and never grow tired of. It’s become a top 5 dish that I make, according to my boyfriend Anthony, and since this is a SIMPLE one to make that is a huge win in my eyes.
What I love about this Shrimp & Veggie Peanut Noodle Bowl is that it is super customizable. You can use whatever protein and veggies you have on hand and any pasta or noodles you have as well. The one mainstay is that creamy, umami peanut butter sauce….which honestly can also be adapted to whatever nut butter you have too! It’s sweet, savory, spicy, and aromatic — everything that you (or at least definitely I) crave all in one.
Below you can find a recipe for this version of Shrimp & Veggie Peanut Noodle Bowl I photographed, but as I mentioned a few times already, it is SUPER customizable!!! Adapt this to what you have on hand or what’s in season. The process and flavors remain, while the vessels can be interchanged.
Table of Contents
Ingredients:
- shrimp, peeled and deveined
- noodles, any work but I like to use fettuccine or spaghetti
- Snap peas, trimmed and cut into 1-inch pieces
- Carrot, peeled and cut into strips
- Bell pepper, cut into strips
- Garlic, thinly sliced
- Ginger, grated
- Green onions, thinly sliced for garnish
- Cooking oil
- Salt and pepper
Sauce Ingredients:
- Peanut butter, team chunky but smooth works (can also use cashew, almond or any other nut butter)
- Soy sauce
- Rice vinegar
- Chili oil or sriracha
- Ginger, grated
- Honey
- Neutral oil, such as vegetable or avocado
- Shallot, thinly sliced
- Garlic, thinly sliced
Steps:
Prep
- Bring a large pot of water to the stove and begin bringing to a boil. Lay out the shrimp on a paper towel to ensure it is nice and dry.
- Chop up all of your vegetables, and use a mandoline to slice the shallot and garlic.
Make the Sauce
- In a heat-safe medium bowl combine the peanut butter, soy sauce, rice vinegar, chili oil, grated ginger, and honey. Stir well until well incorporated.
- In a small pot, begin heating the neutral oil. Once hot, add the thinly sliced garlic and shallot and cook until lightly golden brown. Remove with a slotted spoon onto a paper towel-lined plate. Pour the hot oil into the peanut butter mixture and stir until well combined. Taste and adjust seasonings to your preference!
Begin cooking the Noodles and Stir Frying
- Add the noodles to the pot to begin cooking according to package directions.
- In a saute pan over medium heat, add a touch of oil. Add in the veggies, and begin tossing to coat in oil. Add in the sliced garlic, a splash of soy sauce, and some grated ginger. Saute until the veggies are heated through and have just begun to slightly soften. Remove the veggies onto a plate.
- In the same pan, add a touch more oil and then begin searing the shrimp. Cook for 1-3 minutes per side, flip, add some soy sauce, toss, and remove from the heat once opaque.
Toss and Assemble
- Reserve the cooking water, strain the noodles, and then toss with the peanut sauce. Add in a splash of the cooking water as necessary to well coat the noodles.
- Assemble your plate by placing down the noodles and then topping with the stir-fried veggies, and shrimp, garnish with the fried garlic & shallot, and green onions.
Shrimp & Veggie Peanut Noodle Bowl
It’s sweet, savory, spicy, and aromatic — everything that you (or at least definitely I) crave all in one.
Ingredients
Ingredients:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb noodles, any work but I like to use fettuccine or spaghetti
- 1 cup snap peas, trimmed and cut into 1-inch pieces
- 1 carrot, peeled and cut into strips
- 1 bell pepper, cut into strips
- 1-2 cloves garlic, thinly sliced
- ginger, grated
- green onions, thinly sliced for garnish
- Cooking oil
- salt and pepper
Sauce Ingredients:
- 1/2 cup peanut butter, team chunky but smooth works (can also use cashew, almond or any other nut butter)
- 1/2 tbsp soy sauce
- 1 tsp rice vinegar
- 1-2 tsp chili oil or sriracha
- 1/2 inch piece of ginger, grated
- 1 tsp honey
- 1/4 cup neutral oil, such as vegetable or avocado
- 1 shallot, thinly sliced
- 1 clove garlic, thinly sliced
Instructions
Prep
- Bring a large pot of water to the stove and begin bringing to a boil. Lay out the shrimp on a paper towel to ensure it is nice and dry.
- Chop up all of your vegetables, and use a mandoline to slice the shallot and garlic.
Make the Sauce
- In a heat-safe medium bowl combine the peanut butter, soy sauce, rice vinegar, chili oil, grated ginger, and honey. Stir well until well incorporated.
- In a small pot, begin heating the neutral oil. Once hot, add the thinly sliced garlic and shallot and cook until lightly golden brown. Remove with a slotted spoon onto a paper towel-lined plate. Pour the hot oil into the peanut butter mixture and stir until well combined. Taste and adjust seasonings to your preference!
Begin cooking the Noodles and Stir Frying
- Add the noodles to the pot to begin cooking according to package directions.
- In a saute pan over medium heat, add a touch of oil. Add in the veggies, and begin tossing to coat in oil. Add in the sliced garlic, a splash of soy sauce, and some grated ginger. Saute until the veggies are heated through and have just begun to slightly soften. Remove the veggies onto a plate.
- In the same pan, add a touch more oil and then begin searing the shrimp. Cook for 1-3 minutes per side, flip, add some soy sauce, toss, and remove from the heat once opaque.
Toss and Assemble
- Reserve the cooking water, strain the noodles, and then toss with the peanut sauce. Add in a splash of the cooking water as necessary to well coat the noodles.
- Assemble your plate by placing down the noodles and then topping with the stir-fried veggies, and shrimp, garnish with the fried garlic & shallot, and green onions.
Tried this recipe?Mention @flavorsbyalessandra or tag #flavorsbyalessandra!
