Shrimp Stir Fry with Noodles

Shrimp Stir Fry with Noodles brings together juicy shrimp and crisp veggies mingling with tender rice noodles in a glossy sesame-soy sauce, creating a colorful, flavor-packed stir fry perfect for busy evenings. Crunchy snap peas, sweet carrots, and fragrant ginger stir together with plump shrimp and slurpable noodles, all coated in a savory, slightly sweet sauce that pops with sesame notes. This beginner-friendly dinner delivers big flavor in under 30 minutes—your weeknight supper game just leveled up!

Key Ingredients

Let’s gather everything you need to make this Shrimp Stir Fry with Noodles shine.

• 2 tbsp vegetable oil: Neutral oil for high-heat stir-frying without burning.
• 1 tbsp sesame oil: Brings that signature nutty aroma and depth of flavor.
• 1 lb shrimp peeled and deveined: Plump, protein-packed seafood that cooks quickly.
• 8 oz rice noodles: Soft, slurpable strands that soak up every bit of sauce.
• 2 cloves garlic minced: Pungent aromatics that build the flavor base.
• 1 inch ginger peeled and minced: Adds bright, peppery warmth to each bite.
• 1/4 cup onion sliced: Sweet undertones and a bit of crunch.
• 1/2 cup bell pepper sliced: Colorful crunch and natural sweetness.
• 1/2 cup carrot julienned: Tender-crisp texture and a pop of orange.
• 1/2 cup snap peas trimmed: Fresh, sweet bite and vibrant green color.
• 2 tbsp soy sauce: Salty backbone that ties all the flavors together.
• 1 tbsp oyster sauce: Deep umami boost with a hint of sweetness.
• 1 tsp cornstarch: Thickens the sauce for a silky coating.
• 2 tbsp water: Helps dissolve the cornstarch and balance the sauce.
• 1 tsp sugar: Rounds out flavors with a touch of sweetness.
• 1 green onion sliced: Fresh garnish for color and mild onion flavor.
• 1 tbsp sesame seeds: Tiny crunch and extra sesame punch.

How To Make Shrimp Stir Fry with Noodles

This recipe moves fast once you hit the stove, so have all your ingredients prepped and within arm’s reach. You’ll start by cooking the rice noodles until just tender, then whisk a simple sauce to coat everything. A hot wok brings together garlic, ginger, shrimp, veggies, and noodles in quick succession, locking in vibrant colors and maximum flavor. In under 30 minutes, you’ll have a glossy, restaurant-style stir fry ready to impress.

1. Bring a large pot of water to a rolling boil and cook the rice noodles according to package instructions, then drain and rinse under cold water to stop the cooking and prevent sticking.

2. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, water, and sugar until completely smooth and lump-free.

3. Heat the vegetable oil and sesame oil in a large wok or skillet over medium-high heat until shimmering.

4. Add the garlic, ginger, and onion, and stir-fry for about 30 seconds until fragrant but not browned.

5. Add the shrimp and cook, stirring constantly, for 2–3 minutes until they turn bright pink and opaque.

6. Add the bell pepper, carrot, and snap peas, and stir-fry for another 2–3 minutes until the vegetables are crisp-tender.

7. Add the drained noodles and the sauce mixture, tossing everything together until the noodles are evenly coated and the sauce thickens to a glossy finish.

8. Remove from heat, garnish with green onion and sesame seeds, and serve immediately for peak freshness.

Serving Suggestions

Time to plate up this vibrant stir fry and amplify the experience. Whether you’re sharing with family or just feeding your own cravings, these ideas will make every bite more enjoyable.

• Serve in deep bowls to contain the sauce and keep noodles warm.
• Top with extra sesame seeds and a drizzle of chili oil for color and kick.
• Pair with a side of light cucumber salad tossed in rice vinegar for refreshing contrast.
• Offer lime wedges so everyone can add a squeeze of zesty citrus.

Tips For Perfect Shrimp Stir Fry with Noodles

This dish comes together in a flash, but a few tweaks can take it from great to unforgettable. Keep these friendly pointers in mind as you stir, toss, and savor.

• Rinse noodles under cold water to prevent sticking.
• Customize the sauce by adding chili flakes or sriracha for heat.
• For gluten-free, use tamari instead of soy sauce and check oyster sauce for allergens.
• Store leftovers in an airtight container in the refrigerator for up to two days.

How To Store It

If you’re lucky enough to have any leftovers, here’s how to keep that stir fry tasting fresh and vibrant for later.

• Refrigerate in an airtight container to lock in moisture and prevent odors.
• Keep noodles and shrimp stir fry loosely packed so the sauce doesn’t get overly thick.
• Store in the coldest part of the fridge and consume within 48 hours.
• Reheat gently in a skillet over medium heat with a splash of water or oil to revive the texture.

Frequently Asked Questions

Here are quick answers to the most common queries when making this weeknight favorite.

• Q: How long does it take to prepare and cook this Shrimp Stir Fry with Noodles?

From start to finish, it takes about 25–30 minutes. This includes 5–7 minutes to bring water to a boil and cook the rice noodles, 5 minutes to chop and measure ingredients, and 15–18 minutes to stir-fry the aromatics, shrimp, vegetables, and noodles until everything is cooked through and the sauce has thickened.

• Q: How can I prevent the rice noodles from sticking together?

After draining, immediately rinse the noodles under cold running water to stop the cooking process and remove surface starch. Gently toss them with a small drizzle of oil if needed. When adding them to the wok, use tongs or a spatula to gently separate and stir them so they don’t clump, and make sure the wok is hot enough to quickly coat them in the sauce.

• Q: What substitutions can I make if I don’t have rice noodles or if I want a different protein?

You can swap rice noodles for udon, soba, or even spaghetti in a pinch, adjusting the cooking time according to package instructions. For protein, chicken breast, thinly sliced beef, tofu cubes, or even tempeh work well. Just be sure to adjust the cooking time—cook chicken or beef until fully opaque and tofu until lightly golden.

• Q: How do I adjust the sauce for more heat or different flavor profiles?

To add spiciness, whisk in ¼–½ teaspoon of chili flakes, a few drops of sriracha, or a teaspoon of chili garlic sauce into the soy and oyster sauce mixture. For a citrus twist, add a teaspoon of lime juice or a pinch of zest. To deepen the umami, you can stir in a teaspoon of fish sauce or hoisin sauce as you mix your base sauce.

• Q: Can I make this recipe gluten-free or accommodate other dietary needs?

Yes. Use tamari or a certified gluten-free soy sauce in place of regular soy sauce, and ensure your oyster sauce is labeled gluten-free or swap in a vegetarian mushroom oyster sauce. For a lower-sodium option, choose low-sodium tamari and adjust with a pinch of sugar if needed. Always verify labels for allergens.

• Q: How should I store and reheat any leftovers?

Transfer leftovers to an airtight container and refrigerate for up to two days. To reheat, warm a nonstick skillet over medium heat, add a splash of water or oil, then toss in the stir fry until heated through, which takes about 3–4 minutes. Avoid microwaving if possible to preserve the noodle texture and vegetable crispness.

• Q: Can I prep components in advance or freeze this dish?

You can prepare and chop all vegetables, peel and devein the shrimp, and whisk the sauce up to a day ahead. Keep each component refrigerated separately. Freezing is not recommended for best texture; thawed stir fry tends to become soggy. For make-ahead convenience, cook and cool everything, then store in the fridge and reheat as described for up to two days.

What Makes This Special

This Shrimp Stir Fry with Noodles hits all the right notes: speed, color, texture, and bold tastes that dance on your tongue. It works because the hot wok and quick high-heat cooking lock in juices and keep vegetables crisp. The simple sauce ties everything together with a balance of savory, sweet, and nutty. Give it a whirl, print this recipe for your binder, and stash it for those nights when takeout seems too tame. Let me know how it turns out, share your tweaks, or drop any questions below—cook on!

Print Recipe

Shrimp Stir Fry with Noodles

Author: Emily Harper Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Calories: 450

Description

Crunchy snap peas, sweet carrots, and fragrant ginger stir together with plump shrimp and slurpable noodles, all coated in a savory, slightly sweet sauce that pops with sesame notes.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp vegetable oil

• 1 tbsp sesame oil

• 1 lb shrimp peeled and deveined

• 8 oz rice noodles

• 2 cloves garlic minced

• 1 inch ginger peeled and minced

• ¹⁄₄ cup onion sliced

• ¹⁄₂ cup bell pepper sliced

• ¹⁄₂ cup carrot julienned

• ¹⁄₂ cup snap peas trimmed

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp cornstarch

• 2 tbsp water

• 1 tsp sugar

• 1 green onion sliced

• 1 tbsp sesame seeds

Instructions

1. Bring a pot of water to a boil and cook the rice noodles according to package instructions, then drain and rinse under cold water.
2. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, water, and sugar until smooth.
3. Heat the vegetable oil and sesame oil in a large wok or skillet over medium-high heat.
4. Add the garlic, ginger, and onion, and stir-fry for about 30 seconds until fragrant.
5. Add the shrimp and cook, stirring constantly, for 2–3 minutes until they turn pink and opaque.
6. Add the bell pepper, carrot, and snap peas, and stir-fry for 2–3 minutes until the vegetables are crisp-tender.
7. Add the drained noodles and the sauce mixture, tossing everything together until the noodles are evenly coated and the sauce thickens.
8. Remove from heat, garnish with green onion and sesame seeds, and serve immediately.

Note

• Rinse noodles under cold water to prevent sticking.
• Customize the sauce by adding chili flakes or sriracha for heat.
• For gluten-free, use tamari instead of soy sauce and check oyster sauce for allergens.
• Store leftovers in an airtight container in the refrigerator for up to two days.

Keywords: shrimp stir fry, rice noodles, sesame soy sauce, quick stir fry, weeknight dinner, asian recipe