Spicy Sriracha Shrimp Noodle Bowls
Spicy Sriracha Shrimp Noodle Bowls
Ingredients
For the Sriracha Shrimp
- 1 1/2 pounds shrimp, peeled and deveined, tails on
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1/2 teaspoon ginger, grated
- 1 tablespoon olive oil, for cooking
For the Noodle Bowls
- 12 ounces ramen noodles, or rice vermicelli, cooked according to package directions
- 2 cups broccoli florets, small
- 1 red bell pepper, sliced thinly
- 1/2 cup carrots, julienned
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 1 lime, cut into wedges, for serving
For the Sriracha Sauce
- 1/4 cup sriracha
- 1/4 cup soy sauce
- 2 tablespoons honey, or maple syrup
- 1 tablespoon rice vinegar
- 1 garlic, clove, minced
- 1/2 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, combine the shrimp with 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1/2 teaspoon grated ginger. Toss to coat and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 2
While the shrimp marinates, cook the ramen noodles according to package directions. Drain well and set aside.
⏱️ 8 min
- 3
Prepare the sriracha sauce: In a small bowl, whisk together 1/4 cup sriracha, 1/4 cup soy sauce, honey (or maple syrup), rice vinegar, 1 minced garlic clove, and 1/2 teaspoon grated ginger. In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min
- 4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min
- 5
In the same skillet, add the broccoli florets, red bell pepper, and julienned carrots. Stir-fry for 3-5 minutes until the vegetables are crisp-tender. If the pan is too dry, add a splash of water or a tiny bit more olive oil.
⏱️ 5 min
- 6
Pour the prepared sriracha sauce into the skillet with the vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens. Return the cooked shrimp to the skillet and toss to coat everything evenly with the sauce.
⏱️ 3 min
- 7
Divide the cooked noodles among four serving bowls. Top with the sriracha shrimp and vegetable mixture. Garnish with sliced green onions, toasted sesame seeds, and a lime wedge. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sriracha Shrimp Noodle Bowls
Ingredients
For the Sriracha Shrimp
- 1 1/2 pounds shrimp, peeled and deveined, tails on
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1/2 teaspoon ginger, grated
- 1 tablespoon olive oil, for cooking
For the Noodle Bowls
- 12 ounces ramen noodles, or rice vermicelli, cooked according to package directions
- 2 cups broccoli florets, small
- 1 red bell pepper, sliced thinly
- 1/2 cup carrots, julienned
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 1 lime, cut into wedges, for serving
For the Sriracha Sauce
- 1/4 cup sriracha
- 1/4 cup soy sauce
- 2 tablespoons honey, or maple syrup
- 1 tablespoon rice vinegar
- 1 garlic, clove, minced
- 1/2 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, combine the shrimp with 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1/2 teaspoon grated ginger. Toss to coat and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 2
While the shrimp marinates, cook the ramen noodles according to package directions. Drain well and set aside.
⏱️ 8 min - 3
Prepare the sriracha sauce: In a small bowl, whisk together 1/4 cup sriracha, 1/4 cup soy sauce, honey (or maple syrup), rice vinegar, 1 minced garlic clove, and 1/2 teaspoon grated ginger. In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min - 4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min - 5
In the same skillet, add the broccoli florets, red bell pepper, and julienned carrots. Stir-fry for 3-5 minutes until the vegetables are crisp-tender. If the pan is too dry, add a splash of water or a tiny bit more olive oil.
⏱️ 5 min - 6
Pour the prepared sriracha sauce into the skillet with the vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens. Return the cooked shrimp to the skillet and toss to coat everything evenly with the sauce.
⏱️ 3 min - 7
Divide the cooked noodles among four serving bowls. Top with the sriracha shrimp and vegetable mixture. Garnish with sliced green onions, toasted sesame seeds, and a lime wedge. Serve immediately.
⏱️ 2 min