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Sriracha Shrimp Noodle Bowl

  • Author: Marty Boyd
  • Yield: 2 1x



  • 1/2 pound small shrimp
  • 1 teaspoon dried basil
  • 1 teaspoons sesame oil
  • 2 tablespoon coconut oil, divided
  • 1 tablespoons Sriracha hot sauce (you may add more if you prefer more heat)
  • 1 small onion, diced
  • 1 small tomato, seeded and diced
  • 2 teaspoons ginger, grated, divided
  • 3 cloves garlic, minced, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 4 cups chicken stock, divided
  • 2 teaspoons soy sauce
  • 1/2 teaspoon rice vinegar
  • 18 ounce package brown rice noodles (4 individual wrapped packages- you will use two)
  • 1/4 cup scallions, chopped
  • 1/4 cup cilantro, chopped


  1. Add the sesame oil,1 tablespoon coconut oil and Sriracha to a large saucepan and bring to a simmer over medium-heat.
  2. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, garlic powder, and celery salt; cook for 2 minutes or until fragrant.
  3. Add 2 cups of chicken stock.Transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the saucepan and add remaining stock.
  4. Bring to a simmer; add soy sauce and vinegar, and simmer for 10 minutes.
  5. In a large shallow bowl place 2 unwrapped packages of the individual rice noodles. Cover with boiling water and allow to set for 5-7 minutes or as the package directs.
  6. In a large skillet melt remaining coconut oil over medium high heat, add shrimp and basil. Sauté shrimp until pink and
  7. and opaque, about 2 minutes.
  8. Remove rice noodles from water with a slotted spoon or small strainer and place in individual bowls.
  9. Ladle broth over noodles in the bowl. Dividing the broth between two bowl. You may have left over broth depending on the size of bowl you chose.
  10. Top each bowl with half of the shrimp, and garnish with scallions, and cilantro. Enjoy!