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Shrimp noodle stir fry is packed with flavor! Rice noodles, along with shrimp and stir fry vegetables are tossed in a thick savory sauce that coats everything just right!
Shrimp Noodle Stir Fry: Saucy, Speedy, and Satisfying
When you need something speedy and satisfying, shrimp stir fry with noodles is the way to go. All the ingredients in this dish comes together quickly. From the rice noodles to the shrimp to the stir fry vegetables, you can get this on the dinner table in less than an hour and that is my kind of meal!
I love the texture of the snow peas and bell peppers to give that fresh crunch. The juicy shrimp gives this noodle stir fry a protein boost and the rice noodles are tender and chewy. All of this is tossed in a mildly spicy and savory sauce. The results are a shrimp noodle stir fry that checks all the boxes! Serve this with shrimp shumai or a spicy Chinese cucumber salad! Mapo tofu would be really good too.
Recipe Tips and Variations
- Rice noodles cook very quickly! Make sure to follow the directions on the package and use immediately. If you let it sit for too long, they’ll all stick together and you’re going to end up with a gloppy mess. Take care to not overcook them as well. I used a medium thickness rice noodle.
- Using frozen shrimp is fine. Just make sure to thaw it out before adding to the skillet.
- Swap out or add more vegetables to the stir fry. This is a versatile noodle dish so you can use whatever vegetables you have on hand. Chopped broccoli, snap peas (instead of snow peas), or even chopped asparagus can work.
- Omit or swap the protein. Add in thinly sliced boneless and skinless chicken for extra protein or omit the shrimp and use another protein. Make it meatless with tofu!
Storage Instructions
Allow leftovers to cool completely before putting into an airtight container. This will be good in the refrigerator for up to 3 days.
To reheat, you may need to add a splash of water to it and cover and reheat in the microwave to create a steam effect to loosen up the rice noodles. If you’re reheating on the stovetop, add a little bit of liquid as well. Rice noodles tend to gum up when they’ve been cooled.
Shrimp Noodle Stir Fry
Ingredients
For the sauce:
- 4 cloves garlic, minced
- 1 tablespoon finely minced ginger
- 2 teaspoons sambal oelek*, add more or less depending on how spicy you like your dishes
- 2 tablespoons honey
- 3 tablespoons Chinese rice cooking wine
- ¾ cup (177 ml) low-sodium soy sauce
- ¼ cup (59 ml) water
- 2 tablespoons cornstarch
For the rest of the dish:
- 2 teaspoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 6 ounces (170 g) snow peas
- 1 pound (340 g) jumbo shrimp, peeled and deveined
- 10 ounces (284 g) cooked rice noodles
Instructions
- In a large measuring cup or medium bowl, add all the ingredients for the sauce and whisk together. Set aside.4 cloves garlic, 1 tablespoon finely minced ginger, 2 teaspoons sambal oelek*, 2 tablespoons honey, 3 tablespoons Chinese rice cooking wine, 3/4 cup (177 ml) low-sodium soy sauce, 1/4 cup (59 ml) water, 2 tablespoons cornstarch
- In a large skillet over medium-high heat, add vegetable oil. Once the oil is heated, add the bell peppers and sauté until softened. Add the snow peas and cook until softened but still has a crunch, about 5 minutes.2 teaspoons vegetable oil, 1 red bell pepper, 1 yellow bell pepper, 6 ounces (170 g) snow peas
- Add the shrimp and cook until pink and cooked through, about 5 minutes total.1 pound (340 g) jumbo shrimp
- Add the cooked noodles then pour sauce over the entire dish. Bring sauce to a simmer and let thicken for 3-5 minutes. Continue tossing the noodles and ingredients until everything is nice and coated.10 ounces (284 g) cooked rice noodles
- Remove from heat, serve, and enjoy!
Nutrition
Photographs by Eat Love Eat
I used a frozen mixture of stir fry from Cosco, I have a difficult time keeping fresh produce. I make a lot of Stir fry and like to mix up recipes, get tired of same old thing . I enjoyed this dish very much. I use low salt soy sauce, so this was not a problem. Thank you for your very good recipes, keep up the good and conscientious work. We appreciate you.
Thanks, Betty!! I’m so glad you enjoyed this!
100% disgusting. I felt weird about adding almost a cup of soy sauce, and I should’ve trusted my instincts. So much salt no one was able to finish their plates.
@Julie, then add less. You are supposed to be cooking not following a formula.
This recipe sucked so bad. I knew that was an insane clown posse sized cup of soy sauce but I still threw it in and ruined my dish anyways. Very terrible, don’t feed this to your family. On the upside I’m not really hungry anymore.
What is wong with you…so mean and nasty
Love it thanks
How much soy sauce?? Are you sure 3/4 cup???
yup
I’ll be preparing this dish tonight and have already purchased the ingredients as written. I usually use snow peas for stir fry and it appears you dish has the same at least the pics on the site has snow peas. However the ingredient list says sugar snap peas? Is that a typo or are you wanting people to use sugar snap peas? I’ll give a full review after this evening. I’m looking forward to cooking this dish. Thank you for your recipe.
hi! thanks for catching that; it is a typo in the sense that the photos don’t match the ingredient listed (in the photos, you are correct they are snow peas), but it’s okay! snap peas will work for this too and will not alter the flavor. i tend to interchangeably use them so that’s why i mixed it up by accident. again, thank you for catching it and i hope you enjoy the recipe!
We totally enjoyed this meal. We used sugar snap peas and just like you said, they worked perfectly. Changed nothing in the recipe however we really like spicy and we added dried chili peppers to our noodles water and let it set before cooking those. Excellent recipe and we added to our Asian meal cooking routine. Thanks again for sharing.
I used rice. It was delicious ?will definitely Make it again.
I didn’t have fresh ginger so I used a teaspoon of ground ginger instead. I would imagine that fresh ginger would be fresher/better. Will use that next time. Actually had sambas oelek from some long forgotten dish and used 1 teaspoon
Instead of two. I’m a bit of a wuss when it comes to spice heat. Would not eliminate though. It adds a nice dimension to the dish keeping it from being another typical stir fry recipe. Wll make again. Thanks. Great, fast recipe.
Delish!!
Made this for lunch today! Wowza! So good!