Simple Asian Shrimp Noodle Stir Fry Recipe

Quick and tasty shrimp noodle stir fry with fresh veggies. Ready in 25 minutes—perfect Asian noodle dinner.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Calories: 350 per serving

This shrimp noodle stir fry is a bright and tasty dinner you can make any night of the week. Tender shrimp, crunchy veggies, and soft rice noodles come together in one pan.

With just a few pantry sauces and fresh ingredients, you’ll have a home-style Asian noodle dish that’s both easy and satisfying. Perfect for cooks of all levels!

— Ready in under 30 minutes
— One-pan meal for quick cleanup
— Balanced mix of protein, carbs, and veggies
— Customizable with your favorite sauces
— Great for weeknight dinners or meal prep

For a light and refreshing meal, you can’t go wrong with our nutrient-packed shrimp Caesar salad. If you need a more filling, satisfying lunch, try our original shrimp and rice bowl or this upgraded shrimp and rice bowl (version 2). These recipes are perfect for busy days when you need something nourishing on the table fast.

Ingredients(US / Metric)

• 8 oz rice noodles / 225 g
• 12 oz raw shrimp, peeled and deveined / 340 g
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets / 90 g
• 1 medium carrot, julienned
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (about 1 tsp / 5 g)
• 2 tbsp vegetable oil / 30 ml
• 2 tbsp soy sauce / 30 ml
• 1 tbsp oyster sauce / 15 ml
• 1 tsp sesame oil / 5 ml
• 1 tsp sugar / 4 g
• ½ tsp chili garlic sauce (optional)
• Sesame seeds for garnish

How to

1. Prepare noodles: Soak rice noodles in warm water for 8–10 minutes until pliable. Drain well.

2. Mix sauce: In a small bowl, whisk soy sauce, oyster sauce, sesame oil, sugar, and chili garlic sauce.

3. Heat pan: Warm a large skillet or wok over medium-high heat. Add 1 tbsp vegetable oil.

4. Cook shrimp: When oil is hot, add shrimp in a single layer. Stir-fry 2 minutes per side, until pink and just cooked. Remove shrimp and set aside.

5. Stir-fry veggies: Add remaining 1 tbsp oil. Toss in garlic, ginger, bell pepper, broccoli, and carrot. Cook 3–4 minutes until veggies are crisp-tender.

6. Combine: Return shrimp to pan. Add drained noodles and sauce. Gently toss for 2–3 minutes, until noodles heat through and coat evenly.

7. Finish: Stir in green onions. Taste and adjust seasoning if needed. Serve hot, sprinkled with sesame seeds.

Tips and common mistakes

— Don’t overcook shrimp: they turn rubbery if left too long.
— Cut veggies uniformly for even cooking.
— Keep heat high to get a slight char on veggies.
— Drain noodles well to avoid soggy stir fry.

Substitutions

— Swap shrimp for chicken strips or tofu.
— Use tamari or coconut aminos for gluten-free soy sauce.
— Try snow peas, baby corn, or mushrooms instead of broccoli.
— Chili oil works in place of chili garlic sauce.

Storage instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or oil to loosen noodles. Freezing is not recommended; noodles can toughen.

FAQ

Q: Can I use dried pasta instead of rice noodles?
A: Yes. Use spaghetti or linguine and boil 1 minute less than package directs.

Q: How do I make this less spicy?
A: Omit chili garlic sauce and add a pinch of black pepper instead.

Q: Can I prep ingredients ahead?
A: Absolutely. Chop veggies and make the sauce up to a day in advance.

Q: What if I have leftover cooked shrimp?
A: Add them at the very end for just a minute to warm through.