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angel hair pasta mixed with shrimp and green onions in a silver metal bowl with tongs

Asian Vegetables and Shrimp Noodle Bowl or Stir Fry with Rice

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Course Main Course
Cuisine Asian

Ingredients
  

For the Sauce

  • 1 lime, zest and juiced
  • ¼-½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup honey or brown sugar
  • 1 tbsp chili paste can sub sriracha or another hot sauce called *sambal oelek or 1 tsp. crushed red pepper flakes
  • 2 tsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 tsp fresh garlic, grated
  • 1 tbsp cornstarch
  • ¼ cup water or stock
  • 1 tbsp fish sauce (optional)
  • 3 tbsp sweet chili sauce (optional)
  • 1 tsp hoisin sauce (optional)
  • 2 tbsp sesame seeds, plus more for topping (optional)

For the Veggies and Shrimp

  • 2 tbsp vegetable oil
  • Veggies of choice: Bok choy, cabbage, sweet red or yellow peppers, broccoli, shredded carrots, green beans, water chestnuts, Thai basil, cilantro or parsley, snap peas, celery, mushrooms, edamame, radishes, sweet onions or shallots, zucchini
  • 1 lb shrimp, peeled and deveined
  • 1 tsp fresh, grated ginger
  • 2 garlic cloves, minced
  • ½ tsp Chinese five spice
  • ¼ cup green onions, diced

Instructions
 

Make the Sauce

  • In a small bowl combine the cornstarch and water and set aside.
  • In a small saucepan add the lime zest and juice, soy sauce, rice vinegar, honey, chili paste, sesame oil, fresh garlic and ginger. Mix well. Taste and adjust seasonings.
  • Bring sauce to a low simmer and slowly drizzle 1 tablespoon of cornstarch mixture at a time and stir constantly. Cook for 3-5 minutes until it thickens, whisking often for a smooth sauce.This sauce will thicken quite quickly.
  • When it reaches the desired thickness, remove from heat and pour sauce into a container or dish with a pourable spout. Set aside.

Sauté Vegetables and Protein

  • In a large sauté pan or wok set at medium high heat, add 2 tbsp. of vegetable oil.
  • To the oil, add the onions and cook until slightly softened, about 4 minutes. Then add any vegetables with longer cook times. Cook for 2-3 minutes stirring often.
  • Add the remaining veggies with shorter cook times, with a wooden spoon keep the ingredients moving.
  • Once all veggies are added, season with chinese five spice, ginger and garlic.
  • Pour ¼ cup of the sauce into the sauté pan with the veggies and let it come to a low bubble until it starts to thicken.
  • Add the Shrimp and toss to coat. Add more sauce if needed. Allow to thicken.
  • Add the cooked pasta, toss with tongs to coat. Then add the chopped green onions and toss it all together.
  • Serve warm, garnishing with sesame seeds and if desired more red pepper flakes. Enjoy!

Final — Assemble the Bowls 

  • Add the cooked rice, the vegetables and protein. Drizzle with sauce and stir to combine so that the sauce is evenly distributed.
  • You could add the noodles to the sauté pan with the veggies and shrimp or place the cooked noodles in bowls, drizzle with sauce, add the veggie-shrimp stir fry, drizzle with additional sauce and garnish with green onions and sesame seeds.
    Enjoy!