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Have you ever been so angry about something that you can’t think of anything else but that one thing? Even if its been resolved?
That’s me right now. I’m sitting here stewing and livid. I try not to have a lot of negative energy in life but our internet provider threw us for a loop yesterday and completely ruined our evening and wasted our time. I don’t like getting played!
I know there are worse things that could happen in life and I know we should be thankful that we have internet. I get all that. It’s just hard when you’re in the moment to think of how lucky you are, which is why I’m writing this now – so I can reflect on this later and be grateful.
ANYWAY. Sometimes you just have to laugh about it and let it go and eat a big bowl of ginger garlic shrimp noodle stir fry :)
This noodle stir fry is PACKED with flavor. If you like some heat in your food, then you’ll love this dish BUT the beauty of making your own meals is the fact that you can tweak to what you like. If you don’t like heat, you can easily omit the heat in this dish but if you like a lot of heat, you can add a lot! It’s very versatile.
I love the thick sauce that coats the noodles and the shrimp sprinkled throughout. You’re gonna love this dinner if this is on your menu!
Hold me. I’m going in!
Ginger Garlic Shrimp Noodle Stir Fry
For the sauce
- 4 cloves of garlic, minced
- 1 tablespoon finely minced ginger
- 2 teaspoons sambal oelek*
- 2 tablespoons honey
- 3 tablespoons Chinese rice cooking wine
- ¾ cup soy sauce
- ¼ cup water
- 2 tablespoons arrowroot powder or cornstarch
For the rest of the dish
- 2 teaspoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 6 ounces snow peas
- ¾ pound shrimp, peeled and deveined
- 10 ounces cooked stir-fry rice noodles
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.
- In a large measuring cup, add all the ingredients for the sauce and whisk together. Set aside.
- 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 sugar snap peas and cook until softened but still has a crunch, about 5 minutes.
- Add the shrimp and cook until pink and cooked through, about 5 minutes total.
- 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.
- Remove from heat, serve, and enjoy!
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.
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Wednesday 23rd of February 2022
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.
Sunday 16th of October 2022
@Julie, then add less. You are supposed to be cooking not following a formula.
Thursday 18th of November 2021
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.
Saturday 1st of October 2022
What is wong with you...so mean and nasty
Monday 17th of May 2021
Love it thanks
Monday 7th of December 2020
How much soy sauce?? Are you sure 3/4 cup???
Tuesday 8th of December 2020
Friday 7th of August 2020
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.
Monday 10th of August 2020
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.
Friday 7th of August 2020
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!