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Close-up of succulent seared shrimp heavily coated in a thick, glossy orange-pink sriracha mayo sauce. (Bang Bang Shrimp Noodle Bowl)

Bang Bang Shrimp Noodle Bowl with Creamy Sriracha Glaze

This Bang Bang Shrimp Noodle Bowl features succulent seared shrimp coated in a vibrant sriracha mayo sauce, served over glossy wheat noodles and garnished with toasted sesame seeds and fresh scallions for a 20-minute gourmet meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Large Shrimp Peeled and deveined
  • 8 oz (225g) Thin Wheat Noodles Lo Mein or Soba style
  • 1 tbsp (15ml) Neutral Oil Avocado or canola
Bang Bang Sauce
  • 1/2 cup (120ml) Mayonnaise Full fat for best creaminess
  • 1/4 cup (60ml) Sweet Chili Sauce For gloss and sweetness
  • 1-2 tbsp (15-30ml) Sriracha Adjust for heat level
  • 1 tsp (5ml) Rice Vinegar Adds necessary acidity
Garnish
  • 1 tbsp (15g) Toasted White Sesame Seeds
  • 1 tbsp (15g) Black Sesame Seeds
  • 3 stalks Fresh Scallions Thinly sliced
  • 1 pinch Dried Red Chili Flakes

Equipment

  • 1 Large Skillet Cast iron or stainless steel preferred for searing.
  • 1 Large pot For boiling wheat noodles.
  • 1 Whisk To emulsify the sauce.

Method
 

Preparation
  1. Cook wheat noodles in salted boiling water for 4-6 minutes or until al dente. Drain and toss with a drop of oil to prevent sticking.
  2. In a bowl, whisk together mayo, sweet chili sauce, sriracha, and rice vinegar until smooth and vibrant orange-pink.
Cooking and Assembly
  1. Pat shrimp dry. Heat oil in skillet over medium-high. Sear shrimp for 2 minutes per side until golden edges appear and they are opaque.
  2. Toss hot shrimp in the sauce. Place noodles in bowls, top with shrimp, and garnish heavily with sesame seeds, scallions, and chili flakes.

Notes

Always pat your shrimp completely dry before searing to ensure a golden crust.
Use high-quality mayonnaise to prevent the sauce from becoming too thin when it hits the hot noodles.