Name: Shrimp Stir Fry with Noodles
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined; 1 tsp cornstarch; 1/2 tsp salt; 1/4 tsp white pepper; 8 oz (225 g) wheat or rice noodles; 2 tbsp neutral oil; 1 bell pepper, sliced; 1 cup snap peas; 1 cup carrots, sliced; 2 scallions, sliced; 3 tbsp soy sauce; 1 1/2 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp brown sugar; 1 tsp grated ginger; 1 clove garlic, minced

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This shrimp stir fry with noodles is fast, satisfying, and bright with garlic, ginger, and a savory-sweet sauce that clings to every strand. I make it on weeknights when I want restaurant flavors without fuss, and it always comes together in under 20 minutes from the wok to the plate. If you like other quick shrimp recipes, try this air-fryer shrimp tacos with avocado crema for another speedy seafood dinner idea.

Why Make This Recipe

It’s fast: prep and cooking take 20–30 minutes, perfect for busy evenings or last-minute guests.
Nutrient-dense: shrimp supplies lean protein while stir-fried veggies add vitamins and color.
Versatile and forgiving: swap noodles, vegetables, or spice levels to suit your pantry and mood.
Great crowd-pleaser: it works for casual family dinners or a weeknight date when you want something special.
Personal insight: I love it because the high-heat sear on the shrimp and the slight caramelization of the sauce create a depth of flavor that feels luxurious but is very simple to make — and if you like bold noodles, check out these garlic chili noodles for inspiration.

Recipe Overview

Prep time: 10 minutes, Cook time: 10–12 minutes, Total time: 20–22 minutes, Servings: 4. Difficulty: Easy.
Method: Quick stir-fry using high heat in a wok or large skillet, briefly cooking shrimp, sautéing vegetables, tossing with pre-cooked noodles and a simple soy-hoisin-ginger sauce.

My Experience Making This Recipe

I tested this dish multiple times to balance the sauce saltiness and noodle texture, tweaking the soy-to-hoisin ratio for a mellow sweetness. The biggest discovery was finishing noodles in the pan just long enough to marry flavors without making them gluey — timing matters.

How to Make Shrimp Stir Fry with Noodles

Start by peeling and deveining 1 lb (450 g) large shrimp, then pat them dry and toss with 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Cook 8 oz (225 g) wheat or rice noodles according to package directions, drain, and rinse under cold water to stop cooking; set aside. Heat a wok or large heavy skillet over high heat until it reaches about 400–450°F (204–232°C) — the pan should be very hot and just smoking — add 2 tbsp neutral oil, sear shrimp 1–2 minutes per side until opaque, remove, then quickly stir-fry vegetables (bell pepper, snap peas, carrots, scallions) for 1–2 minutes. Add the shrimp back with the noodles and sauce made from 3 tbsp soy sauce, 1½ tbsp hoisin, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp brown sugar, 1 tsp grated ginger and 1 clove minced garlic; toss and cook 1–2 minutes until sauce thickens and coats everything.

Expert Tips for Success

Use very high heat and a preheated wok or heavy skillet to get fast searing without steaming the ingredients; a cast-iron pan is a good alternative.
Dry your shrimp thoroughly and give them a light dusting of cornstarch — this promotes a golden sear and prevents rubbery texture.
Pre-cook and cool noodles, then toss with a teaspoon of oil to keep them separate before adding to the wok; that prevents clumping.
Make a cornstarch slurry (1 tsp cornstarch + 2 tbsp cold water) and add at the end if your sauce is too thin; it thickens almost instantly.
Choose firm, medium-thickness noodles (egg noodles, udon, or lo mein) for the best mouthfeel; rice noodles work too but handle gently.

Find technique crossovers in this quick shrimp-and-vegetable recipe I tested for speed and texture in 15 minutes: delicious stir-fried shrimp with asparagus and mushrooms.

How to Serve Shrimp Stir Fry with Noodles

Serve hot in shallow bowls, garnished with toasted sesame seeds and sliced scallions for color and crunch. Offer lime wedges and extra chili oil or sriracha on the side for guests who like more acidity or heat. Pair with a simple cucumber salad or steamed bok choy and a cold beer or light white wine for a complete meal. For an elevated presentation, serve on a warmed platter and top with finely chopped cilantro or Thai basil.

I often borrow plating notes from noodle-focused recipes like this aromatic option: garlic chili noodles, which give good ideas for final garnishes.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container for up to 3 days; cool completely before sealing to prevent sogginess. For longer storage, freeze the shrimp and sauce separately from noodles in freezer-safe containers for up to 2 months — cooked noodles degrade faster in texture. Reheat in a hot skillet over medium heat with a splash of water or stock, tossing for 2–4 minutes until steaming; avoid microwaving for long periods, which makes shrimp rubbery and noodles mushy.

Recipe Variations

Gluten-free: swap soy sauce for tamari or coconut aminos and use rice noodles instead of wheat noodles.
Vegetarian: replace shrimp with firm tofu (pressed and cubed) or tempeh, sear until golden, and follow the same sauce and veggie steps.
Spicy-sweet: add 1 tbsp gochujang or 1–2 tsp chili paste to the sauce and finish with chili oil.
Citrus-herb: stir in 1 tbsp lime juice and a handful of chopped cilantro at the end for a bright finish.

Nutritional Highlights

Shrimp is a lean source of protein and provides iodine and vitamin B12 while being low in saturated fat. This dish delivers vegetables for fiber and micronutrients; use whole-grain or legume-based noodles to increase fiber and protein. Allergens to note: shellfish and soy (from soy sauce/hoisin); adjust sauce to suit allergies and aim for a balanced portion — about 1 to 1.5 cups per person depending on appetite.

Troubleshooting Common Issues

Problem: Soggy, clumped noodles. Solution: Rinse cooked noodles under cold water, toss with 1 tsp oil, and add to the wok last, tossing briefly just to coat.
Problem: Rubbery shrimp. Solution: Don’t overcook — shrimp need only 1–2 minutes per side over high heat and should turn opaque with a slight curl.
Problem: Sauce too thin or watery. Solution: Stir in a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) and simmer 30–60 seconds until the sauce thickens and coats the noodles.

Frequently Asked Questions

Q: Can I use frozen shrimp and how should I defrost them?
A: Yes — thaw frozen shrimp overnight in the refrigerator or quickly under cold running water for 5–10 minutes in a sealed bag. Pat them completely dry before cooking to ensure a good sear and avoid steaming.

Q: What pan is best for stir-frying noodles and shrimp?
A: A well-seasoned wok is ideal because it concentrates heat and allows quick tossing, but a large heavy-bottomed skillet or cast-iron pan works well too. Preheat the pan until it’s very hot (around 400–450°F) before adding oil.

Q: Can I make this ahead for meal prep lunches?
A: You can prep components ahead — cook and chill noodles, pre-cut veggies, and make the sauce; store shrimp and vegetables separately and combine quickly in a hot pan to finish on the day of eating for best texture.

Q: How do I prevent the dish from becoming too salty?
A: Taste the sauce before adding to the wok and start with 2 tbsp soy instead of 3 tbsp if using regular soy sauce; consider low-sodium soy or add salty ingredients gradually, balancing with vinegar, sugar, or citrus to create harmony.

Conclusion

If you want a tested, flavor-forward guide or inspiration for a hoisin-forward shrimp noodle dish, see this detailed recipe at Shrimp Stir Fry With Noodles – The Foodie Physician for an alternative take and plating ideas.

Shrimp Stir Fry with Noodles