Shrimp Noodle Stir Fry

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.