With sweet and savory teriyaki sauce, tender shrimp and fresh broccoli, these noodle bowls come together at lightning speed and are packed with flavor.
30 minutes or less, full of springy noodles, and loaded with sweet and savory sauce. What’s not to like about this easy dinner?
Teriyaki Shrimp Noodle Bowls are the latest variation on a theme at our house called “It’s 6pm and We Have No Plan For Dinner”. I know I’m not alone here because a similar noodle bowl made with chicken and a tangy, rich sauce is one of the most popular recipes on this site.
The dinnertime struggle is real. And at the end of the day, what most of us want is something that is super easy, doesn’t make a huge mess, and is packed with enough flavor to keep us from reaching for the take-out menus. These teriyaki shrimp noodle bowls check all the boxes.
Shrimp and ramen noodles are freezer / pantry staples for us. They both cook super fast and make meals the entire family loves. For a meal that requires zero chopping (!!!) buy pre-chopped broccoli florets. Check out the recipe for tips if you buy the steam-in-the-bag broccoli.
Incidentally – that Joyce Chen wok shown above is one we’ve had for 3+ years. It’s super affordable, still going strong, and cooks like a dream. Once it got seasoned (in the first couple uses, nothing sticks to it).
Not only are these noodle bowls super simple, but the substitution possibilities are endless. Don’t like broccoli? Try bell peppers, shredded carrots, or baby spinach. For quicker cooking vegetables like those last two, just saute them briefly before adding the other ingredients. Would you rather make these with chicken? Pre-cooked rotisserie chicken is so fast – just shred it, toss it in and cook until heated through.
Take-out fake-out meals are a favorite at our house. We love them so much, we created a mini cookbook about that very thing! If you like this meal and don’t have our free ebook, check it out here!
- 10 oz Shrimp, peeled and deveined
- 6 oz Dried Ramen Noodles (I use the quick cook instant noodles and discard the seasoning packets)
- 1 Tbsp Cooking Oil (I like avocado or grapeseed)
- 1 Tbsp Water
- ¾ cup Teriyaki Sauce (store-bought will work, but this easy homemade version is even better)
- 1 Tbsp White Sesame Seeds (opt)
- Defrost the shrimp and pat dry. Season lightly with salt and pepper.
- Heat a bowl of water in the microwave until steaming. Add noodles and soak until al dente, 3 to 5 minutes. (Note: Watch the noodles closely. they should be tender but not too soft because they will cook a bit more when combined with the other ingredients in the hot wok.) Drain.
- Heat a wok over medium-high heat.
- Add oil and then broccoli florets. Saute broccoli until it turns bright green, ~2 minutes.
- Pour water over broccoli and cover with a lid. Steam broccoli, covered, for 1 to 2 minutes or until tender.
- Remove lid and add shrimp. Saute until shrimp are pink and cooked through, 3 to 4 minutes.
- Add sauce and bring to a simmer. Simmer for 1 minute to let the flavors come together.
- Remove wok from heat and stir in noodles.
- Serve immediate with sesame seeds sprinkled over top.
When not whipping up 30 minute meals, our family is out doing all things fall, like going for hay rides! June is fast asleep in the sling, but this snap we took over the weekend still counts as a photo of our family of five, right?
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