shrimp udon noodle bowl

shrimp veggie noodle bowl

You want to be sure to eat this shrimp noodle bowl hot! That means have your bowls, spoons, chopsticks and hungry tummies ready because this recipe takes about fifteen minutes and you’re ready to chow down!

Shrimp Noodle Bowl

This recipe is really a fusion of Asian and Italian! 

Spicy Shrimp Noodle Bowl

Now, I’m not using soy sauce or any hot sauces in this recipe. That’s totally up to you and what your palate prefers. Both can be added after it’s served.

Udon Noodle Bowl Recipe

The noodles I’m using are Udon, and they’re the prepackaged type. Yes, another time-saving feature that will help you get dinner on the table faster on busy weekday nights.

Shrimp Udon Noodle Soup

I love Udon noodles because they’re chewy, soft and hearty.

Since they have a neutral flavor, the pick up what’s swimming around with them in the bowl.

Udon noodles can be served hot or chilled. Yes, versatile! Now the liquid of this bowl is more creamy and like a gravy, not broth’eeee’ and watery.

Udon Noodles Recipe

It’s totally optional to use the Campbell’s Skillet Sauces Shrimp Scampi  

I’ve found this to be a good go to in a pinch and when you’re in a hurry, so you’ll be getting some great flavoring in this pouch. 

When you’re pressed for time, then this is an alternative! 

Udon Noodle Soup

One last thing. Serving a creamy soft boiled egg on top would be glorious! And, if you need to learn my technique for the perfect soft boiled egg, well, here you go! 

Since I love ‘bowl’ recipes, here’s one for Mexican Street Pork Fajita Bowl! It’s pretty quick and easy, too!

 shrimp veggie noodle bowl

shrimp veggie noodle bowl

shrimp veggie noodle bowl

Yield: Serves: About 4


  • 14-16 large shrimp, cleaned, deveined, tail on or off
  • 4 Tbl. butter, salted
  • 3 Tbl. extra virgin olive oil
  • 1 cup white wine, chardonnay
  • 3 cups chicken bone broth, Kettle and Fire is the best
  • ½ tsp. sea salt
  • ½ tsp. white pepper
  • 2 tsp. Mrs. Dash Original Blend Salt-Free Seasoning Blend
  • 1 bag (16 oz.) Asian vegetables, previously frozen and thawed
  • 2 pouches (7.1 oz. each) Kame prepared Udon noodles
  • ½ cup fresh flat parsley, packed
  • 3 green onions, chiffonade slice
  • 1 cup fried onions


  1. Heat a large cast iron skillet on medium high heat. Add the butter and olive oil. Let the butter melt and blend with the oil.
  2. Add the shrimp, cover and cook about to 90 seconds on each side. Using tongs, remove shrimp to a bowl. Cover the bowl. Set aside. The shrimp will continue to ‘cook’.
  3. Add the wine to the same hot skillet and deglaze the pan. Add the chicken stock, salt, pepper, Mrs. Dash and blend. Cook a about 2 minutes.
  4. Into the skillet (medium heat) with liquid, add the Udon noodles, parsley and gently separate the noodles using a large serving fork (careful not to chop up noodles). Blend into the mixture. Increase heat to medium high.
  5. Add the thawed Asian vegetables, blend, cover and let the mixture steam about 4 minutes (or until cooked and hot) to heat the veggies.
  6. Turn heat to low. Add the shrimp into the mixture and blend. Cover for a couple of minutes.
  7. Scoop servings into bowls. Garnish with fresh green onions and crispy fried onions.


Using the Campbell's Shrimp Scampi is optional!

For a 20% discount on your Kettle and Fire bone broth, use discount code ALLYSKITCHEN at checkout. It comes delivered right to your front door!

If you're going to use soy sauce, consider removing the salt from the recipe until you've tasted it!

To give this shrimp noodle bowl a 'kick' add a dash of Sriracha or Asian Hot Sauce!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

 shrimp veggie noodle bowl

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