Name: Black Pepper Shrimp Rice Noodles Pasta Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 350 g rice noodles; 400 g shrimp, peeled and deveined; 150 g green beans, trimmed and halved; 150 g cauliflower, cut into small florets; 3 tbsp olive oil; 2 tsp freshly ground black pepper; 3 cloves garlic, minced; 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp salt; 2 tbsp fresh cilantro, chopped; 100 g plain yogurt (for serving); Sliced red chili (for heat) (optional); Lime wedges (for extra zest) (optional)

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Black Pepper Shrimp Rice Noodles Pasta Bowl

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Dive into this delightful Black Pepper Shrimp Rice Noodles Pasta Bowl! With succulent shrimp paired perfectly with chewy rice noodles, vibrant green beans, and crisp cauliflower, this bowl is packed with color and crunch. A sprinkle of fresh cilantro adds a lovely brightness, and a dollop of creamy yogurt rounds off the dish beautifully. Feel free to customize it with your favorite vegetables or adjust the spice for a personal touch!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Gluten-Free

Cuisine: Gluten-Free

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

350 g rice noodles
400 g shrimp, peeled and deveined
150 g green beans, trimmed and halved
150 g cauliflower, cut into small florets
3 tbsp olive oil
2 tsp freshly ground black pepper
3 cloves garlic, minced
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp salt
2 tbsp fresh cilantro, chopped
100 g plain yogurt (for serving)
Sliced red chili (for heat) optional
Lime wedges (for extra zest) optional

Equipment

Deep fryer or large pot
Large skillet or wok
Chef's knife
Heatproof mixing bowl
Rubber spatula or wooden spoon

Method

Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the green beans and cauliflower, sautéing for 5-7 minutes until tender-crisp. Remove and set aside.
In the same skillet, add another tablespoon of olive oil. Once hot, add the shrimp and cook for 2-3 minutes, stirring frequently, until they turn pink and opaque. Be cautious not to overcook.
Add the minced garlic, freshly ground black pepper, and soy sauce to the shrimp. Stir to combine, letting everything cook for an extra minute.
Toss in the cooked rice noodles and sautéed vegetables; stir everything to ensure even coating and warming (about 2 minutes).
Remove from heat and garnish with fresh cilantro.
Plate the noodles and shrimp into bowls, adding a spoonful of yogurt on the side. Optionally, serve with sliced red chili and lime wedges for extra flavor.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSodium: 620mgPotassium: 540mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Feel free to switch up the veggies based on what you have on hand - bell peppers, snap peas, or even bok choy would work wonderfully!
If you're short on time, pre-cooked shrimp can save you some minutes.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; gently reheat them in a skillet over low heat, adding a splash of water or broth to keep it moist.
Enjoy the colorful crunch and savor every bite!

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Black Pepper Shrimp Rice Noodles Pasta Bowl