Crispy Shrimp Noodle Bowl Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season lightly with 1/4 tsp salt and a pinch of pepper.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp cayenne (if using). Slowly whisk in 3/4 cup cold sparkling water until the batter is smooth but slightly thick — it should coat the back of a spoon.

Heat oil

Pour about 1 cup vegetable oil into a deep skillet (or 2 inches deep) and heat over medium-high until it reaches 350°F (175°C) or until a drop of batter sizzles and rises.

Fry shrimp

Working in batches to avoid overcrowding, dip each shrimp into the batter, letting excess drip off, and carefully slide into the hot oil. Fry 2–3 minutes per side until golden and crisp and internal shrimp is opaque. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

Cook noodles

Prepare noodles according to package instructions: usually soak or boil until just tender (al dente). Drain, rinse briefly under hot water to remove excess starch (for rice noodles, rinse with warm water), toss with 1 tbsp sesame oil to prevent sticking, and set aside.

Stir-fry vegetables

Heat a large skillet or wok over medium-high heat. Add 1 tsp neutral oil (or a little more sesame oil if desired). Add broccoli and stir-fry 2–3 minutes until bright green and slightly tender. Add julienned carrot and red bell pepper and continue to stir-fry 2 minutes until vegetables are crisp-tender. Add minced garlic and ginger and cook 30 seconds until fragrant. Add bean sprouts and half the sliced green onions and stir 30 seconds more.

Combine noodles with vegetables

Add the cooked noodles to the wok with the vegetables. Pour about half of the prepared sauce (reserve remaining for serving) over the noodles and toss everything together for 1–2 minutes until noodles are heated through and coated with sauce. If the mixture seems dry, add 1–2 tbsp water and toss.

Make the sauce

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp honey (or brown sugar), 1 tsp chili garlic sauce, 1 tbsp fresh lime juice, 2 tbsp water, minced garlic and 1 tsp minced fresh ginger until smooth. Taste and adjust: add more chili for heat, more lime for brightness, or a pinch more sugar if too sharp.

Divide the sauced noodles and vegetables into serving bowls.

Top each bowl with a generous portion of crispy shrimp (about 6–8 shrimp per bowl for 1 lb total). Drizzle remaining sauce over shrimp and noodles as desired.

Garnish with remaining sliced green onions, bean sprouts if extra, toasted sesame seeds and chopped cilantro. Serve with lime wedges on the side.