Shrimp Stir Fry with Noodles

This Shrimp Stir Fry with Noodles is the kind of dinner that comes together quickly when you want something flavorful without spending the whole evening in the kitchen. Tender shrimp are cooked with colorful vegetables and tossed with noodles in a savory sauce made with soy sauce, sesame oil, garlic, ginger, and a little honey.

The noodles soak up the sauce while the vegetables stay slightly crisp, giving every bite a mix of texture and flavor. It is easy enough for a weeknight but looks colorful enough to serve when you have guests over.

You can use spaghetti, rice noodles, or your favorite Asian-style noodles, and the vegetables are easy to change based on what you already have in the refrigerator. Have everything chopped and the sauce mixed before you turn on the stove, because the stir-frying itself moves quickly.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Course: Dinner
• Cooking Method: Stovetop stir-fry

Why You’ll Want to Make This

• Ready in about 25 minutes: Most of the work is simple chopping and mixing.
• One-pan cooking: The shrimp, vegetables, noodles, and sauce finish together in one large skillet or wok.
• Big savory flavor: Garlic, ginger, soy sauce, sesame oil, and honey create a balanced sauce.
• Easy to customize: Swap the vegetables, noodles, or level of spice to suit your preferences.
• Great for busy nights: The ingredients can be prepped ahead so dinner comes together quickly.
• Good leftovers: Store extra portions in the refrigerator for an easy lunch the next day.

Ingredients

For the Noodles and Stir-Fry

• 8 ounces dried noodles, such as spaghetti, lo mein noodles, or rice noodles
• 1 pound large raw shrimp, peeled and deveined, tails removed
• 1 tablespoon neutral cooking oil, such as avocado, canola, or vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets, cut into small pieces
• 1 medium carrot, thinly sliced or cut into matchsticks
• 1 cup snap peas, trimmed
• 3 green onions, sliced, with the white and green parts separated
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon sesame seeds, for serving

For the Stir-Fry Sauce

• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons water

Ingredient Notes

Shrimp

Large raw shrimp work especially well because they cook quickly without becoming difficult to handle. Peel and devein them before cooking. Pat them dry with paper towels so they sear instead of releasing too much water into the pan.

If using frozen shrimp, thaw them completely and drain well before cooking.

Noodles

You have several good options. Lo mein-style noodles give the dish a classic stir-fry texture, while rice noodles make it lighter and cook quickly. Spaghetti is an easy pantry substitute.

Cook the noodles just until tender. Slightly undercooked noodles are easier to toss with the sauce without becoming mushy.

Vegetables

This recipe uses bell pepper, broccoli, carrot, and snap peas for a mix of colors and textures. You can replace any of them with vegetables you already have.

Good alternatives include:

• Thinly sliced cabbage
• Mushrooms
• Zucchini
• Baby corn
• Snow peas
• Bok choy

Cut harder vegetables into smaller pieces so everything cooks at roughly the same pace.

Soy Sauce

Low-sodium soy sauce gives the sauce savory flavor without making the finished dish too salty. If using regular soy sauce, start with slightly less and adjust after tasting.

Oyster Sauce

Oyster sauce adds a deeper savory flavor and helps give the noodles their glossy coating. If you need a substitute, use vegetarian mushroom oyster sauce.

Honey

A small amount of honey balances the salty ingredients and gives the sauce a subtle sweetness. You can substitute brown sugar or maple syrup.

Sesame Oil

Toasted sesame oil has a strong nutty flavor, so a little goes a long way. Add it to the sauce rather than using it as the main cooking oil.

How to Make Shrimp Stir Fry with Noodles

1. Cook the noodles

Bring a large pot of water to a boil and cook the noodles according to the package directions.

For the best texture, cook them until just tender rather than very soft. Drain well and set aside.

If the noodles will sit for more than a few minutes, toss them with a small amount of neutral oil to keep them from sticking.

2. Mix the stir-fry sauce

In a small bowl, whisk together:

• Soy sauce
• Oyster sauce
• Honey
• Rice vinegar
• Sesame oil
• Water

Set the sauce beside the stove so it is ready when you need it.

3. Prepare the shrimp

Pat the shrimp dry with paper towels. This helps them brown more easily in the hot pan.

Season them lightly with a small pinch of salt if desired, keeping in mind that the sauce already contains salty ingredients.

4. Cook the shrimp

Heat a large skillet or wok over medium-high heat. Add the cooking oil.

Once the oil is hot, add the shrimp in a single layer. Cook for about 1–2 minutes per side, depending on their size.

The shrimp should turn pink and opaque and curl into a loose “C” shape. Remove them from the pan and place them on a plate.

Avoid cooking the shrimp until they form a tight “O” shape, which can be a sign that they have been cooked too long.

5. Stir-fry the vegetables

Add the broccoli, carrots, and bell pepper to the same pan. Stir-fry for about 3 minutes.

Add the snap peas and the white parts of the green onions. Continue cooking for another 1–2 minutes.

The vegetables should be cooked through enough to bite easily while still retaining some crunch.

If the pan looks dry, add a small splash of water rather than a large amount of oil.

6. Add the garlic, ginger, and red pepper flakes

Push the vegetables toward the sides of the pan and add the garlic, ginger, and optional red pepper flakes to the center.

Cook for about 30 seconds, stirring constantly, until fragrant.

Do not leave the garlic sitting in the hot pan for too long because it can burn quickly.

7. Add the noodles and sauce

Return the cooked noodles to the pan.

Pour the prepared sauce over everything and use tongs to toss the noodles, vegetables, and sauce together.

Cook for about 1–2 minutes, tossing frequently, until the noodles are evenly coated and the sauce is hot.

8. Return the shrimp to the pan

Add the cooked shrimp back to the skillet.

Toss everything together for about 1 minute, just until the shrimp are heated through.

Taste and adjust if needed. A small splash of rice vinegar can brighten the flavor, while a little extra soy sauce can increase the savory taste.

9. Finish and serve

Turn off the heat and sprinkle the stir-fry with sesame seeds and the green parts of the sliced green onions.

Serve immediately while the noodles are hot and glossy.

Recipe Tips

Keep the pan hot

Stir-frying works best over medium-high to high heat. A hot pan helps the vegetables cook quickly without becoming watery.

Don’t overcrowd the shrimp

If your skillet is small, cook the shrimp in two batches. Too many shrimp at once can lower the pan temperature and cause them to steam.

Prep everything before cooking

Once the pan is hot, the recipe moves quickly. Have the sauce mixed and all the vegetables chopped before you begin.

Cut vegetables evenly

Thin, similarly sized pieces cook more evenly and make the finished noodles easier to eat.

Don’t overcook the noodles

The noodles continue cooking slightly when they are tossed with the hot sauce. Stop boiling them when they are just tender.

Cook shrimp only until opaque

Shrimp need very little cooking time. Remove them from the pan as soon as they are pink and opaque.

Add sauce gradually if needed

Depending on the noodles you use, you may not need every drop of sauce. Add most of it first, toss, then add more if needed.

Serve immediately

Stir-fried noodles have their best texture right after cooking. If you are serving them later, avoid leaving them sitting in the hot pan.

Variations & Substitutions

Make It Spicy

Add extra red pepper flakes, a drizzle of chili oil, or a little sriracha to the sauce.

Use Different Vegetables

Swap the vegetables for mushrooms, cabbage, zucchini, bok choy, snow peas, or baby corn.

Use Chicken Instead

Replace the shrimp with about 1 pound boneless, skinless chicken breast or thighs, cut into thin bite-size pieces. Cook the chicken until it reaches 165°F (74°C) internally before adding it back to the stir-fry.

Make It Vegetarian

Leave out the shrimp and add extra vegetables, tofu, or sliced mushrooms. Use vegetarian mushroom oyster sauce in the sauce.

Try Different Noodles

Use lo mein noodles, rice noodles, udon, ramen-style wheat noodles, or regular spaghetti.

Make It Gluten-Free

Use gluten-free noodles and replace regular soy sauce with certified gluten-free tamari or gluten-free soy sauce. Check the oyster sauce label as well, since formulations vary.

What to Serve With Shrimp Stir Fry

This noodle stir-fry is already a complete meal, but a few simple sides work well:

• Steamed edamame: A quick side that fits naturally with the flavors.
• Cucumber salad: The cool, crisp texture contrasts with the hot noodles.
• Spring rolls: A good choice when serving the stir-fry as part of a larger meal.
• Steamed broccoli: Works well if you want an extra vegetable side.
• Fresh fruit: Pineapple or orange slices add a sweet, refreshing finish.

Make-Ahead, Storage & Reheating

Can you make it ahead?

You can prepare the sauce, chop the vegetables, clean the shrimp, and cook the noodles several hours ahead.

Keep the prepared ingredients refrigerated in separate containers until you are ready to cook.

For the best noodle texture, cook the stir-fry close to serving time.

Refrigerator storage

Place leftover stir-fry in an airtight container and refrigerate within 2 hours of cooking.

Use the leftovers within 3–4 days.

How to reheat

Reheat individual portions in a skillet over medium heat with 1–2 tablespoons of water.

Toss frequently until the noodles are hot and the shrimp are heated through.

You can also microwave a portion in short intervals, stirring between each interval. Avoid overheating because shrimp can become rubbery.

Can you freeze it?

The cooked shrimp and vegetables can be frozen, but the noodles may become softer after thawing and reheating.

If you choose to freeze leftovers, cool them promptly, transfer them to a freezer-safe airtight container, and use them within about 2 months for better quality.

Thaw in the refrigerator and reheat thoroughly.

Shrimp Stir Fry with Noodles

Recipe by Emily Carter

0.0 from 0 votes

Cuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

420

kcal

Total time

25

minutes

Tender shrimp, crisp-tender vegetables, and noodles tossed in a savory garlic-ginger sauce — a colorful one-pan dinner ready in just 25 minutes.

Ingredients

• 8 ounces dried noodles, such as spaghetti, lo mein noodles, or rice noodles

• 1 pound large raw shrimp, peeled and deveined, tails removed

• 1 tablespoon neutral cooking oil

• 1 red bell pepper, thinly sliced

• 1 cup broccoli florets, cut into small pieces

• 1 medium carrot, thinly sliced or cut into matchsticks

• 1 cup snap peas, trimmed

• 3 green onions, sliced, white and green parts separated

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, finely grated

• ¼ teaspoon red pepper flakes, optional

• 1 tablespoon sesame seeds, for serving

• ¼ cup low-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 teaspoon toasted sesame oil

• 2 tablespoons water

Directions

• Cook the noodles until just tender, drain well, and toss with a little oil if sitting before use.
• Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and water for the sauce.
  
• Pat the shrimp dry and season lightly with salt if desired.
• Heat oil in a large skillet or wok. Cook the shrimp 1-2 minutes per side until pink and opaque. Remove and set aside.
• Stir-fry the broccoli, carrot, and bell pepper for about 3 minutes, then add snap peas and white parts of the green onions and cook 1-2 more minutes.
• Push the vegetables aside and cook garlic, ginger, and red pepper flakes in the center for about 30 seconds until fragran
• Add the noodles and sauce, tossing for 1-2 minutes until evenly coated and hot.
• Return the shrimp to the pan and toss for about 1 minute until heated through
• Sprinkle with sesame seeds and the green parts of the green onions. Serve immediately.

FAQs

Can I use frozen shrimp?

Yes. Thaw the shrimp completely, drain them well, and pat them dry before cooking. Excess water can prevent good browning in the pan.

What noodles work best for this recipe?

Lo mein noodles are a great choice, but rice noodles, udon, ramen-style noodles, and spaghetti can all work. Follow the package cooking directions and avoid overcooking them.

Can I make Shrimp Stir Fry with Noodles spicy?

Yes. Add red pepper flakes, chili oil, sriracha, or your favorite chili sauce. Start with a small amount and add more after tasting.

Can I use pre-cooked shrimp?

You can, but they need much less cooking. Add pre-cooked shrimp near the end and toss for just long enough to heat them through. Cooking them for several minutes can make them tough.

How do I keep the vegetables from becoming soggy?

Use a hot pan, avoid overcrowding it, and cut the vegetables into pieces that cook quickly. Stir-fry them only until they are tender-crisp.

Can I use chicken instead of shrimp?

Yes. Thinly sliced chicken breast or boneless chicken thighs work well. Cook the chicken completely before adding it back to the noodles.

Can I make this recipe without oyster sauce?

Yes. Vegetarian mushroom oyster sauce is an easy substitute. You can also use additional soy sauce, although the flavor will be slightly different.

How do I keep the noodles from sticking together?

Don’t overcook them, drain them well, and toss them with a very small amount of neutral oil if they need to sit before going into the stir-fry.