Bang Bang Shrimp Noodle Bowls
These Bang Bang Shrimp Noodle Bowls are inspired by the flavours in bibimbap - they're topped with a fried egg to boot!
Servings: 6 servings
Calories: 683kcal
Ingredients
- 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
Instructions
- 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!
Notes
Swap out the veggies for any other vegetables of your choice.
If you don’t like shrimp, use chicken or fish instead – the bang bang sauce will be delicious on just about anything!
Store the leftovers in the fridge for 3-4 days without the egg. Reheat in the microwave for 1-2 minutes, top with a fresh fried egg and enjoy.
Nutrition
Calories: 683kcal | Carbohydrates: 78g | Protein: 35g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 389mg | Sodium: 1791mg | Potassium: 446mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2367IU | Vitamin C: 25mg | Calcium: 173mg | Iron: 8mg