Ginger Sesame Shrimp Noodle Bowls are the perfect weeknight meal. They are full of flavor and cook up in under thirty minutes. The recipe is really versatile too which makes it so much fun to play with. If you don’t like shrimp, skip it and use some rotisserie chicken instead (use the same cooking instructions). If you want vegetarian then leave the shrimp out and use vegetable broth. If you want to use some other vegetables then do it! My kids and I love this recipe. I’ve been known to whip it up for a quick lunch as well.
We use have used both soba and ramen noodles in this recipe. Udon noodles would work great as would regular old spaghetti noodles. The spaghetti noodles will have to boil twice as long as the Asian varieties so keep that in mind if you use them. If you’ve never eaten soba noodles you are in for a treat. Soba noodles are made using buckwheat and are especially hardy and filling. They carry them in the Asian section or International section of the supermarket. You can also get them on Amazon. (I am an Amazon Affiliate)
When grating ginger I always find it easier to grate frozen ginger. You don’t even have to peel it! When you bring it home from the grocery store put it in a ziploc bag in the freezer, then just pull it out and grate it as you need it. It’s not nearly as fibrous as when it’s fresh and you can store it and have it on hand all the time. It’s such a waste to not use all that fresh ginger. Check out my Amazon links below for useful tools and you will see the Microplane I use to make grating fresh ginger a breeze. Also check out my video tutorial on three different ways to make carrot matchsticks like a pro.
For an added bonus if you like spicy food and want a real kick, instead of using the regular sesame oil look for a spicy sesame oil. I found mine at the grocery store, but again, Amazon. It will add a real kick to the soup. I’ve become slightly addicted to the stuff. If I make this for the whole family, I just drizzle a little spicy sesame oil on my own bowl. Delicious.
Ingredients
- 2 tbsp sesame oil (you can use spicy to kick things up a notch)
- 2 carrots (peeled and cut into matchsticks)
- 3 mini sweet peppers or 1 small bell pepper, cut into matchsticks
- 2/3 C cilantro
- 2 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 4 C chicken broth
- 2 C water
- 1 lb shrimp, large count, peeled
- 8 oz soba noodles (you can use ramen, udon, or spaghetti - if using spaghetti increase the cooking time)
Instructions
- Heat a small dutch oven (4 qt) or large saucepan over medium heat.
- Add in the sesame oil and allow it to get warm. Then add in the carrots, bell peppers, cilantro and ginger. Cook for four minutes.
- Add in the stock, water, and soy sauce. Bring this to a boil.
- Once boiling add in the noodles and shrimp and stir it around. Then cover it with a lid and cook for 4 minutes. (If using spaghetti noodles then add the noddles and allow them to cook for 4 minutes with the lid. Then add in the shrimp, cover and cook another four minutes.)
- Pull the pot from the heat and serve in bowls.
- Drizzle the bowls with Spicy sesame oil if you want.
Useful tools for this recipe:
Jess says