These Bang Bang Shrimp Noodle Bowls are inspired by the flavours in bibimbap – they're topped with a fried egg to boot!
How to make this recipe
In a medium-sized frying pan, heat 1 tsp sesame oil over med-high heat. Add the veggies and 1 tsp soy sauce one at a time, cooking each ingredient until softened. (More instructions in the recipe card)
Make the bang bang sauce by mixing light mayo, sweet chili sauce and sriracha together. Heat 2 tbsp olive oil in a large frying pan over med-high heat.
Toss shrimp in egg then coat in flour, then fry for 2-3 min per side until shrimp are crispy. Remove shrimp and let drain on a paper towel lined plate.
Toss in Bang Bang sauce until well-coated.
Add sesame oil and garlic to a pan and saute until fragrant. Add noodles, remaining soy sauce, sriracha, and water, stir frying until noodles are softened. Divide evenly noodles among bowls.
Add butter to the large frying pan and fry the 4 eggs over med-low heat, carefully ensuring that they don't overcook. When yolk is still mildly runny, remove from heat and place on top of noodles.
Add a handful of veggies to each bowl, including kimchi and green onions. Sprinkle with sesame seeds and serve with sriracha. Enjoy!
Ingredients and substitutions
- Sesame oil – peanut oil, canola oil or avocado oil are great substitutes, however they won’t be as fragrant to the dish.
- Prepackaged stir fry noodles – you can use uncooked stir fry noodles as well, but you will need to make sure to boil them prior to cooking.
- Garlic – fresh or jarred minced garlic can be used for this recipe.
- Soy sauce – tamari or coconut aminos are great alternatives.
- Sriracha – samba oelek, or chili paste can be used in place of Sriracha.
- Zucchini – leave this out entirely or replace with a veggie of your choice.
- Carrot – leave this out entirely or replace with a veggie of your choice.
- Shiitake mushrooms – replace with a mushroom of your choice such as oyster, crimini or portobello mushrooms.
- Red cabbage – Napa cabbage or a cabbage blend of your choice can be substituted here.
- Bean sprouts – replace the bean sprouts with enoki mushrooms, bamboo shoots or snow peas for a similar flavour palette.
- Kimchi – you can make your own or use a store-bought equivalent to save time.
- Green onions – chives and shallots are great alternatives for green onions.
- Butter – use an oil in place of butter if you are in a pinch.
- Eggs – if you’re not a fan of egg you can leave this out.
Bang Bang Shrimp
- Olive oil – use any neutral oil such as avocado oil, sunflower oil or vegetable oil for this recipe.
- Shrimp – if you have an allergy to shellfish or don’t like shrimp, use fish or chicken.
- Flour – cornstarch and breadcrumbs or tempura mix can be used in place of flour for frying the shrimp.
- Eggs – you can use buttermilk, milk, yogurt or an oil instead of using an egg wash.
- Light mayo – instead of mayo, you can use plain greek yogurt.
- Sweet chili sauce – double up your hot sauce with a tablespoon of honey to get a similar result.
- Sriracha – any other hot sauce of your choice can be used instead.
Storing and reheating
If you are looking to store the leftovers, place them in an airtight container and keep in the refrigerator for 3 to 4 days. When storing the leftovers, keep in mind that you will want to make the fried egg fresh when you're ready to enjoy the dish! This is because it won't refrigerate very well and just won't taste right the next day. You may also want to keep the kimchi aside and stored separately if you don't want to reheat it with your dish.
When you're ready to enjoy your Bang Bang shrimp noodle bowls, warm your serving up in the microwave for 1-2 minutes or until fully warmed. While this is in the microwave, make your fried egg. After the noodles have warmed up, add your fried egg and kimchi to the bowl and enjoy!
More meal prep bowls
- One pot chicken teriyaki bowls
- Caribbean BBQ tofu vegetable bowls
- Thai red curry chicken noodle Bowls
Meal prep tools
- Grab some glass meal prep bowls for storing the leftovers
- Use these Ziploc bag holders to marinate the shrimp
- Order extra sriracha here
Bang Bang Shrimp Noodle Bowls
- 2 tbsp sesame oil divided
- 1 package precooked stir fry noodles
- 4 cloves garlic minced
- 1/4 cup soy sauce divided
- 2 tsp Sriracha hot sauce
- 1 tbsp water
- 1 zucchini julienned
- 1 Carrot julienned
- 1 cup sliced shittake mushrooms
- 1 cup red cabbage chopped
- 1 package bean sprouts
- 1 cup kimchi
- 4 green onions, sliced
- 1 tbsp butter
- 6 eggs
Bang Bang Shrimp
- 2 tbsp Olive oil for frying
- 1 lb shrimp about 1 package
- 2 cups flour
- 2 eggs
- 1/2 cup light mayo
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha
- In a medium-sized frying pan, heat 1 tsp sesame oil over med-high heat. Add each of the veggies (zucchini, carrots, mushrooms, cabbage and bean sprouts) and 1 tsp soy sauce one at a time, cooking for 2-3 min until softened. For instance, you will stir fry the zucchini for a couple minutes, then place separately in a small bowl and continue these steps with all veggies listed until each is cooked.
- Meanwhile, mix light mayo, sweet chili sauce and sriracha together. Set aside as the Bang Bang sauce. Heat 2 tbsp olive oil in a large frying pan over med-high heat.
- Toss shrimp in egg then coat in flour, then fry for 2-3 min per side until shrimp are crispy. Remove shrimp and let drain on a paper towel lined plate. Toss in Bang Bang sauce until well-coated.
- Deglaze large frying pan, then add remaining 1 tbsp sesame oil. Add garlic and saute for 10 seconds over med-high heat. Add noodles, remaining soy sauce (should be a couple tbsp), sriracha, and water, stir frying for 5 min until noodles are softened. Divide evenly noodles among bowls.
- Add 1 tbsp butter to the large frying pan and fry the 4 eggs over med-low heat, carefully ensuring that they don't overcook. When yolk is still mildly runny, remove from heat and place on top of noodles.
- Add about 1/4 cup veggies (or about a handful) to each bowl, including kimchi and green onions. Sprinkle with sesame seeds and serve with sriracha. Enjoy!