Did you know that in Japan it’s customary to audibly slurp your noodles with abandon? I’ll never forget my first ramen noodle shop experience while living in Tokyo for a summer in college. I ordered a big steaming bowl of noodles then leaned in for a bite and the gentleman next to me let out the loudest slurp I’d ever heard while inhaling a 3″ diameter portion of noodles. I thought I was on candid camera until I heard another slurp, then another, and another. I never got the guts to do it myself while I was over there but might give it a try in the comfort of my own home with these delectable Asian Noodle Bowls! One of the hardest things to give up since going gluten free is Asian takeout. Heck, even bad Asian take out is still good Asian take out, right? I’ve recreated some of my favorites like Sweet Potato Curry, Easy Chicken Fried Rice, and Beef and Broccoli, but have never tackled the all-mighty noodle bowl — until now!
What’s Inside
Chewy rice noodles are stir-fried with zucchini, green onions, garlic, and sesame oil-spiked eggs then simmered in a savory sauce that includes chilis, garlic, ginger, and brown sugar before being topped with chopped cilantro and tons of chopped peanuts. These Asian Noodle Bowls are a mix of Pad Thai and lo mein and are addictively delicious. The combination of flavors and textures is wonderfully satisfying, a cinch to make at home, and will be on the table in about 30 minutes. Forget take out and slurp these incredible noodle bowls in the privacy of your home instead!
How to Make This Recipe
Start by soaking rice noodles according to package directions. These particular rice noodles need a 25-30 minute soak in piping hot water before being stir-fried.
I let the tap water run until its steaming then cover the noodles in a baking dish.
Prep the vegetables while the rice noodles are soaking then, when the noodles have 10 minutes left, start cooking. Heat vegetable oil or canola oil in a large wok or skillet over medium-high heat then stir fry shrimp in two batches to avoid overcrowding the pan, seasoning with salt and pepper. Remove the shrimp to a plate then set aside.
Next stir fry chopped zucchini and grated carrots in oil, seasoning with salt and pepper, until the zucchini is just barely crisp tender, about 2 minutes. The vegetables still have a little more time in the wok so they’ll soften as we go along.
Add chopped green onions and minced garlic then, after stir-frying for 30 seconds, push the vegetables to the side of the wok to create a well in the center. Add eggs whisked with sesame oil then scramble the eggs and toss to combine with the rest of the vegetables.
Finally, add the soaked rice noodles into the wok along with an easy sauce consisting of:
LOW-SODIUM gluten-free Tamari (or soy sauce if not gluten free) Brown sugar Chili garlic sauce Freshly grated ginger
Stir fry until the noodles are tender, 3-4 minutes, then add the shrimp back in and toss to combine.
Scoop the noodles into bowls then top with chopped green onion, cilantro, and lots of chopped peanuts. Salty, chewy, savory — these Asian Noodle Bowls make me feel 100% better about not being able to order take out anymore. Now we just need a gluten free fortune cookie… ;) Enjoy!
More Take Out Inspired Recipes
Potsticker Noodle Bowls Beef and Broccoli Chicken Pad Thai Chicken Lo Mein Chicken Fried Rice Sesame Peanut Sauce Noodles
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