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- 8 oz. rice noodles - 1 lb. large shrimp, peeled and deveined - 1 cup broccoli florets - 1 bell pepper, thinly sliced (any color) - 1 carrot, julienned For this teriyaki shrimp noodle bowl, I always use rice noodles. They cook fast and soak up flavor well. Large shrimp add a sweet and juicy bite. Broccoli florets give crunch and color. A bell pepper adds sweetness, which pairs nicely with the sauce. Lastly, the carrot brings a nice color and texture. - 2 tablespoons soy sauce - 2 tablespoons teriyaki sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 1 clove garlic, minced The soy sauce gives a salty base. Teriyaki sauce adds a sweet glaze. Sesame oil brings a nutty taste that lifts the dish. Fresh ginger and garlic create a fragrant aroma and warm flavor. These sauces and seasonings are key to making this dish shine. - 2 green onions, chopped - Sesame seeds for garnish Green onions add a fresh crunch. They also enhance the color. Sesame seeds provide a nutty finish and look great on top. These simple garnishes make the dish pop and add layers of flavor. First, I bring a large pot of water to a boil. I add the rice noodles and cook them according to the package instructions. This usually takes about 3 to 5 minutes. Once they are soft, I drain the noodles and set them aside. Next, I heat sesame oil in a large skillet over medium heat. I add minced ginger and garlic. I cook them for about 30 seconds until they smell great. Then, I toss in the broccoli, bell pepper, and carrot. I stir-fry them for about 3 to 4 minutes. I want them tender but still crisp. Now, I add the shrimp to the skillet. I pour in the soy sauce and teriyaki sauce. I stir often and cook for about 3 to 4 minutes. The shrimp will turn pink and cook through. After the shrimp are cooked, I add the drained noodles to the skillet. I toss everything together until well combined and heated through. Finally, I garnish the noodle bowls with chopped green onions and sprinkle sesame seeds on top. This adds a nice crunch and flavor. To cook shrimp well, focus on timing and temperature. Shrimp cooks fast. Use medium heat to avoid overcooking. Cook shrimp for about 3-4 minutes. They change from gray to pink when done. They should be firm and opaque. If they curl tightly, they are overcooked. You can easily boost flavor in your teriyaki shrimp noodle bowls. Add spices like red pepper flakes for heat or add herbs like cilantro for freshness. Feel free to customize sauces, too. You might mix teriyaki sauce with a bit of honey or lime juice for a sweet and tangy twist. Prep can be quick and easy. Pre-chop your vegetables a day ahead. This saves time when cooking. You can also use frozen shrimp. They thaw fast and are just as tasty. This way, you can whip up a meal in no time. Enjoy your delicious Teriyaki Shrimp Noodle Bowls! {{image_2}} You can change the veggies in your bowl. Swap out broccoli for snap peas or spinach. They add a nice crunch and fresh taste. Adding mushrooms boosts umami flavor and makes the dish more hearty. Want to switch up the protein? You can use chicken or tofu instead of shrimp. Chicken gives a different texture, while tofu is great for a plant-based meal. You can also add beef slices for a richer taste. Not a fan of rice noodles? Try soba or udon noodles. They bring unique flavors and textures. If you need gluten-free options, you can use gluten-free pasta. It works well and keeps the dish tasty. To store leftover Teriyaki Shrimp Noodle Bowls, let them cool first. Place them in an airtight container. This helps keep them fresh longer. Use glass or BPA-free plastic containers. These options work well for storage. Make sure to seal the container tightly to avoid air exposure. This keeps flavors intact. You can freeze Teriyaki Shrimp Noodle Bowls for later. First, let the dish cool completely. Then, transfer the noodles and shrimp to a freezer-safe container. Label the container with the date. When you're ready to eat, thaw it in the fridge overnight. To reheat, use a microwave or a skillet. Heat on medium and stir often to warm evenly. Leftovers last about three to four days in the fridge. After this, they may spoil. Signs of spoilage include an off smell or change in color. If you see any mold, throw it away immediately. Always trust your senses! This dish is quick to prepare. It takes just 15 minutes from start to finish. You will spend about 10 minutes prepping ingredients and 5 minutes cooking. This makes it a great choice for busy weeknights. Yes, you can! You can cook the shrimp and veggies ahead of time. Just store them in an airtight container in the fridge. When ready to eat, reheat and add the noodles. This saves time and keeps your meal fresh. Absolutely! You can use gluten-free soy sauce instead of regular soy sauce. This simple swap makes the dish safe for those with gluten sensitivity. Also, check the rice noodles to ensure they are gluten-free. To make it spicier, add red pepper flakes or a dash of hot sauce. If you prefer mild flavors, skip the spicy additions. You can also balance heat with a bit of sugar or honey. This gives you control over the spice level. This blog post covered how to make Teriyaki Shrimp Noodle Bowls from scratch. You learned about the key ingredients, including rice noodles, shrimp, and veggies. I explained step-by-step cooking methods to help you achieve the perfect meal. You also got tips on variations and storage to keep your dish fresh. Remember, cooking is fun and easy. Experiment with flavors and make it your own. Enjoy your tasty creation, and happy cooking!

Teriyaki Shrimp Noodle Bowls 15 Minutes

Dive into a deliciously easy meal with these Teriyaki Shrimp Noodle Bowls! Packed with vibrant veggies and succulent shrimp, this quick recipe is perfect for busy weeknights. Enjoy the delightful flavors of teriyaki and sesame oil while keeping it healthy and satisfying. Ready in just 15 minutes, it’s a must-try for seafood lovers! Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

8 oz. rice noodles

1 lb. large shrimp, peeled and deveined

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

1 tablespoon sesame oil

1 cup broccoli florets

1 bell pepper, thinly sliced (any color)

1 carrot, julienned

2 green onions, chopped

1 tablespoon fresh ginger, minced

1 clove garlic, minced

Sesame seeds for garnish

Instructions
 

Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions (typically around 3-5 minutes). Drain and set aside.

    Sauté the Vegetables: In a large skillet or wok, heat the sesame oil over medium heat. Add the minced ginger, garlic, and cook for about 30 seconds until fragrant.

      Add Vegetables: Toss in the broccoli, bell pepper, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

        Cook Shrimp: Add the shrimp to the skillet with the vegetables. Pour in the soy sauce and teriyaki sauce, stirring often. Cook for about 3-4 minutes until the shrimp turn pink and are cooked through.

          Combine Noodles: Add the cooked rice noodles to the skillet and toss everything together until well combined and heated through.

            Garnish and Serve: Top the noodle bowls with chopped green onions and sprinkle with sesame seeds.

              Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 2