Korean-inspired shrimp bowl
Looking for a low-carb, high-flavor dinner that satisfies without weighing you down? This Korean-inspired shrimp bowl with sweet potato glass noodles might just become your new go-to. It’s light, vibrant, and full of umami — a nourishing take on a classic Japchae-style dish, but with a health-focused twist.
The magic starts with sweet potato glass noodles — naturally gluten-free and lighter than traditional rice-based noodles. They offer a delightfully chewy texture while being gentle on blood sugar and digestion. Paired with protein-rich shrimp and a rainbow of sautéed vegetables, this bowl checks every box for a balanced, whole-food meal.
The shrimp is marinated in a blend of soy sauce, honey, and rice vinegar, which not only tenderizes but infuses them with a touch of sweetness and tang.
A second sauce — made with garlic-ginger paste, sesame oil, and a splash of water— coats the dish in deep, savory flavor without overpowering the fresh ingredients.
The vegetables — crisp carrots, red bell pepper, red onion, baby Bok choy, and shiitake mushrooms — are cooked just enough to maintain their crunch and color. This keeps the nutrients intact and the texture satisfying. It’s a symphony of flavor, fiber, and phytonutrients in every bite.
This dish is ideal for weeknight dinners or meal prep. It’s quick once your ingredients are prepped — just marinate the shrimp, cook the noodles, do a fast stir-fry, and everything comes together in under 30 minutes.
SWAPS - You can even swap the shrimp for tofu, chicken, or tempeh if you prefer a different protein. You can use any gluten-free noodles you want like rice or brown rice noodles, all shapes and sizes. You can use any veggies you want.
RECIPE
Ingredients
Korean sweet potato glass noodles
400g shrimp, cleaned
shrimp marinade: 1 Tbsp soy sauce, 1 Tbsp honey, 1 tsp rice vinegar
sauce: 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp toasted sesame oil, 1 Tbsp garlic-ginger paste, 3 Tbsp water
veggies: one small red onion, one medium carrot cut into sticks, 3 baby Bok choy, 1/2 red bell pepper sliced, 10 Shiitake mushrooms chopped
2 Tbsp avocado oil or as needed
1 tsp toasted sesame oil
toasted sesame seeds for decoration
Instructions
Prep the ingredients: Chop all the vegetables, prepare both sauces (shrimp marinade and main sauce), and marinate the shrimp for 1 hour in the fridge.
Cook the shrimp: In a hot pan, cook the shrimp for about 1 minute on each side until just pink. Set them aside, reserving the cooking juices for extra flavor later.
Cook the noodles: Boil the sweet potato glass noodles according to the package instructions. Drain and toss with 1 teaspoon of toasted sesame oil to prevent sticking. Set aside.
Sauté the vegetables: Heat 2 tablespoons of avocado oil in a large pan or wok. Add the red onion, carrots, and red bell pepper. Sauté for 2 minutes.
Add more veggies: Stir in the shiitake mushrooms and baby Bok choy, and cook for an additional 2 minutes. All vegetables should remain slightly crisp (al dente).
Combine everything: Add the cooked shrimp (with their juices), noodles, shrimp marinade, and main sauce to the pan. Toss everything together and sauté for 2 more minutes, until well combined and heated through.
Finish and serve: Plate the noodles and veggies, and top with toasted sesame seeds for garnish.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana