For a satisfying weekday lunch or a quick weeknight dinner, bowls are one of my go-to solutions! They are easy to put together, and packed with veggies and protein, making them a complete one-dish meal. This one starts with a base of udon noodles and is topped with grilled shrimp and a flavorful miso sauce. It's an ideal weeknight dinner for two!
Want to add more greens to your meal? This vibrant chopped kale salad or a bowl of this Creamy Butternut Squash Soup would be a delicious way to start.
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With grain bowls, you can prep many of the components in advance, which is what makes them such an ideal choice for busy days and nights.
If you are a big shrimp fan, this Lemon Garlic Butter Shrimp is another weeknight favorite of mine.
Ingredient Notes
A couple of notes about the key ingredients for this recipe:
- Peeled and deveined shrimp: You can use frozen shrimp in this dish, just defrost them before you marinate them and be sure they are not pre-cooked. With the tail on or tail off is fine.
- Miso paste: I recommend using white miso for this sauce. Most large grocery stores now carry miso, but you might have to ask where to find it.
- Jicama: This root vegetable can be found in most larger grocery stores. If can't find jicama and need a substitute, a crisp green apple or radishes will also work.
- Edamame: I generally use frozen, pre-shelled edamame.
- Wonton wrappers: Ideally you want fresh wonton wrappers that you can cut and cook yourself, however, I recently saw pre-cooked wonton strips at Whole Foods so those would be worth a try if you can't find actual wonton wrappers.
Recommended Tools
Microplane zester - This is one of my favorite kitchen tools. It's especially handy for zesting citrus and grating hard cheese.
Grill skewers - I prefer to use metal skewers when grilling. They don't require soaking and I find them easier to work with than wooden skewers.
How to make an udon noodle bowl
This recipe has a few different steps, but they are all pretty quick and easy.
Marinate the shrimp. Make the marinade and then add the shrimp and marinade to a ziplock bag. Place in the refrigerator and marinate for 30 minutes. Don't leave them in the marinade much longer than this or they will begin to cook (think ceviche). Preheat your grill while the shrimp is marinating.
Cook the noodles. Since noodles vary, prepare them according to the package directions. Drain and set aside.
Prepare the bowl. Divide noodles between two bowls, top with shrimp and remaining ingredients. This dish can be served hot or cold.
Meal Prep Tip ⇢ You can make the miso sauce and cook the wonton strips a day or two ahead of time. I'm not a huge fan of reheated shrimp as they never seem to taste as good so unless you're going to eat this dish cold, I'd suggest grilling the shrimp right before you plan to eat.
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Shrimp and Udon Noodle Bowl
Ingredients
For the shrimp:
- 8 ounces peeled and deveined shrimp, uncooked
- 1 ½ tablespoons tequila
- 1 tablespoon olive oil
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- ½ tablespoon orange zest
- 3 tablespoons fresh orange juice
For the miso sauce:
- 1 ½ tablespoons honey
- 1 ½ tablespoons white wine vinegar
- 1 ½ tablespoons fresh lime juice
- ½ teaspoon ground ginger
- 1 ½ tablespoons miso paste
- 3 teaspoons dark sesame oil
For the bowl:
- ¼ cup jicama, cut into thin strips
- 1 cup shelled edamame
- 1 ounce of Udon noodles
- 4 wonton wrappers, cut into strips
- 3 tablespoons olive oil, divided
- 1 small avocado, diced
- salt & pepper, to taste
Instructions
- Marinate the shrimp. Combine tequila through orange juice in a small bowl, whisking together. Place shrimp in a small ziplock bag and pour in marinade. Place in refrigerator and marinate for 30 minutes.
- Preheat the grill. While the shrimp is marinating, preheat grill to medium heat (about 350 degrees)
- Cook the noodles. While the shrimp is marinating, prepare noodles according to package directions. Drain and set aside.
- Make the miso sauce. To prepare the miso sauce, mix all ingredients but sesame oil in a small bowl until blended. Add sesame oil and whisk until combined.
- Cook the wonton strips. Heat 2 tablespoon olive oil in a medium saucepan. Drop as many wonton strips as will fit into the pan; cook for about 20 seconds until strips begin to brown. Remove from oil with thongs and place on a plate lined with a paper towel to drain. Repeat with remaining wonton strips.
- Toss the noodles. Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add noodles and miso sauce. Using tongs to mix, sauté for 2 minutes. Keep warm.
- Cook the shrimp. Remove the shrimp from the refrigerator and skewer, discarding any excess marinade. Place skewers on the preheated grill. Grill 3 minutes per side.
- Prepare the bowl. Divide noodles between two bowls, top with shrimp and remaining ingredients. Can be served hot or cold.
This post was originally published in June 2015. It was updated in May 2025 with some new information and photos. A minor change was made to the original recipe.
Judy@ImboredLetsGo
This sounds fantastic. I love all the flavors/ingredients in this. Pinned!
Julie @ Texan New Yorker
I don't know why I've never tried udon noodles before, but I feel I should correct that very soon. Those shrimp look wonderful!
Kate @ Diethood
Looks absolutely delicious! I love a food-experiment with awesome results! 😀
Barrett @dirtylaundrykitchen.com
This looks great- I love dishes like this all summer long. Thanks.
Marlynn @UrbanBlissLife
This looks like the perfect dinner for the heat wave we've been having in the northwest. I've never tried to make miso at home before. Pinning to try this later!
Kim @ Land of Zonkt
My word how beyond delicious!
Love this, so my kind of food.
I use miso all the time including dressings, just the perfect flavour base.
Visiting from FFF link-up...
Also if your interested, I'd love it if you'd pop by our Meal link up party called Your Weekly Feed. We host every Sunday, sharing meal inspiration for the week ahead. Maybe link-up a scrumptious recipe or two.
Lauren @ Create Bake Make
Don't you just love it when things work?!?! This looks amazing, I wish I was having it for my lunch right now! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you had a great weekend 🙂