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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 on a plate with chopsticks holding twirled rice noodles
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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!
shrimp noodle stir fry on a rimmed plate

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.

4.58 from 7 votes

Shrimp Noodle Stir Fry

An easy and flavorful weeknight dish to satisfy your stir fry craving! This shrimp noodle stir fry is packed with everything your tastebuds will love and they'll love you back!
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4


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
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  • In a large measuring cup or medium bowl, add all the ingredients for the sauce and whisk together. Set aside.
    ingredients for shrimp stir fry sauce in a bowl with a small metal whisk
  • 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.
    bell peppers and snow peas in a large nonstick skillet
  • Add the shrimp and cook until pink and cooked through, about 5 minutes total.
    bell peppers, snow peas, and shrimp in a large nonstick skillet
  • 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.
    stir fry sauce added to and tossed with rice noodles, shrimp, and vegetables
  • Remove from heat, serve, and enjoy!


Serving: 1serving (391 grams), Calories: 490kcal, Carbohydrates: 84g, Protein: 24g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 143mg, Sodium: 2532mg, Potassium: 566mg, Fiber: 4g, Sugar: 12g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Eat Love Eat

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Recipe Rating


  1. 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.

  2. 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.

  3. 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.

    1. 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!

    2. 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.

  4. 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.