Go Back Email Link
–+ servings

Black Pepper Shrimp Rice Noodles Pasta Bowl

No ratings yet
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
 

  1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. 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.
  3. 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.
  4. Add the minced garlic, freshly ground black pepper, and soy sauce to the shrimp. Stir to combine, letting everything cook for an extra minute.
  5. Toss in the cooked rice noodles and sautéed vegetables; stir everything to ensure even coating and warming (about 2 minutes).
  6. Remove from heat and garnish with fresh cilantro.
  7. 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!

Tried this recipe?

Let us know how it was!