Nutrition Garlic Shrimp and Asparagus Noodle Bowl

Garlic Shrimp and Asparagus Noodle Bowl


An irresistible vegetable and protein mix, this Asian-inspired noodle bowl is a quick-fix solution for a summertime meal. Even if you don’t have asparagus in your fridge, you can try substituting broccoli or get creative with the vegetables you have on hand.

Serves 4


  • ½ cup rice wine vinegar or rice vinegar
  • ¼ cup toasted or regular sesame oil
  • 1  zest of lime
  • ¼ cup fresh lime juice
  • ⅛ cup mirin rice wine
  • ⅛ cup less sodium soy sauce

Noodle Bowl

  • ⅔ pound large black tiger shrimps, peeled and washed
  • 12  asparagus spears, trimmed and cut into 1-inch (2.5 cm) pieces
  • 3  cloves garlic, minced
  • ⅛ cup olive oil
  • 1  zest of lemon
  • 1 tbsp fresh lemon juice
  • ¼ tsp EACH salt & pepper
  • 8 ⅛ oz rice vermicelli noodles, prepared according to package directions
  • 4  soft-cooked eggs, peeled and halved 
  • 1  avocado, peeled and sliced
  • ½ cup sliced green onion
  • Black sesame seeds for garnish


ONE: Dressing: In a small bowl, whisk together rice wine vinegar, sesame oil, lime zest and juice, mirin and soy sauce; set aside.

TWO: Bowl: In a medium bowl, coat shrimp and asparagus in garlic, olive oil, lemon zest and juice, salt and pepper. Heat a large skillet, over medium-high heat, add shrimp mixture and cook, stirring often, for 6 to 7 minutes or until shrimp are cooked. 

THREE: Divide cooked noodles, eggs, sliced avocado and shrimp mixture between four bowls. Sprinkle with green onions and black sesame seeds. Drizzle with dressing. 

Tip: You can substitute the mirin rice wine for 2 tbsp (30 mL) white wine and 1 tsp (5 mL) sugar.

Recipe provided courtesy Egg Farmers of Canada.