This Shrimp Stir Fry with Noodles is the kind of quick, vibrant, and satisfying dinner that you’ll want to add to your weekly rotation. Juicy shrimp, crisp-tender vegetables, and slurp-worthy noodles are tossed in a bold, umami-packed sauce—all in under 30 minutes. It’s healthier and faster than takeout, and you can customize it to fit whatever you have in the fridge.
The secret to a great stir fry lies in high heat, quick cooking, and a deeply flavorful sauce—and this dish delivers on all fronts.
Ingredients Overview
Each element plays a role in building bold flavor and satisfying texture in this stir fry.
Shrimp
Lean, quick-cooking, and naturally sweet, shrimp are the star protein here. Use peeled and deveined medium or large shrimp—tail-off for convenience.
Tip: Pat shrimp dry before cooking to avoid steaming and to get a good sear.
Stir Fry Vegetables
Use a mix of colorful, crisp vegetables:
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Bell peppers
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Snap peas
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Carrots
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Broccoli
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Red onion or scallions
Fresh or frozen both work—just avoid overcooking to maintain crunch.
Noodles
Lo mein, rice noodles, soba, or even spaghetti will work. Look for something that cooks quickly and holds sauce well.
Pro tip: Cook noodles ahead and toss in a little oil to prevent sticking.
Garlic & Ginger
Essential stir-fry aromatics. Garlic adds depth and savory heat, while ginger brings a warm zing that complements shrimp beautifully.
Soy Sauce & Oyster Sauce
These form the umami-rich backbone of the sauce. Soy sauce brings saltiness, while oyster sauce adds sweetness and body.
Sesame Oil
Toasted sesame oil is added at the end for a nutty, aromatic finish—never cook with it over high heat.
Cornstarch Slurry (Optional)
Thickens the sauce so it clings to the noodles. Mix 1 tsp cornstarch with 2 tsp water if needed.
Step-by-Step Instructions
This stir fry comes together quickly, so prep everything before you start cooking.
1. Cook the Noodles
Cook noodles according to package instructions. Drain, rinse briefly under cool water, and toss with 1 tsp oil to prevent sticking. Set aside.
2. Prepare the Stir Fry Sauce
In a small bowl, mix:
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp rice vinegar
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1 tsp brown sugar or honey
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1 tsp sriracha (optional for heat)
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1 tsp cornstarch + 2 tsp water (optional for thickening)
Set aside.
3. Sear the Shrimp
In a large wok or skillet, heat 1 tbsp oil over medium-high heat. Add:
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1 lb shrimp (peeled, deveined)
Season lightly with salt and pepper. Cook for 1–2 minutes per side until pink and just opaque. Remove from pan and set aside.
4. Stir Fry the Vegetables
In the same pan, add another 1 tbsp oil. Stir in:
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2 cloves garlic, minced
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1 tbsp fresh grated ginger
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Sliced bell peppers, broccoli, carrots, etc. (about 3 cups total)
Stir-fry for 3–4 minutes until vegetables are just tender.
5. Combine Everything
Add cooked noodles and shrimp back to the pan. Pour in the stir fry sauce. Toss everything together and cook for 1–2 more minutes until heated through and coated.
6. Finish with Sesame Oil
Drizzle with 1 tsp toasted sesame oil. Garnish with chopped green onions or sesame seeds.
Serve hot.
Tips, Variations & Substitutions
Tips for the Best Stir Fry
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High heat is key: Use a hot pan to sear shrimp and vegetables quickly without steaming.
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Prep before you cook: Stir-fries move fast, so have everything ready.
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Use day-old noodles: They hold up better and don’t clump as much.
Flavor Variations
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Spicy Thai-style: Add chili garlic sauce and lime juice.
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Peanut twist: Add 1 tbsp peanut butter to the sauce for richness.
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Lemon-Garlic Shrimp Stir Fry: Skip oyster sauce and add lemon zest and juice.
Substitutions
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Noodles: Use rice noodles for gluten-free or zoodles for low-carb.
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Shrimp: Swap with chicken, tofu, or tempeh.
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Vegetables: Use what you have—mushrooms, zucchini, or shredded cabbage all work.
Serving Ideas & Occasions
Shrimp stir fry with noodles is a flexible, all-in-one meal that’s ideal for:
When to Serve
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Weeknight dinners: Quick and satisfying
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Meal prep: Reheats well for 3–4 days
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Impressing guests: Looks colorful and restaurant-worthy
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Post-workout meal: High in lean protein and balanced carbs
Side Pairings (Optional)
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Steamed edamame or gyoza
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Asian cucumber salad
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Miso soup or egg drop soup
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Iced green tea or sparkling water with lime
Nutrition & Health Notes
This dish is high in lean protein from shrimp and full of vitamins from fresh veggies. The noodles provide quick energy, while the sauce keeps things flavorful without heavy calories.
Estimated Nutrition (Per Serving, 4 servings):
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Calories: 380–420
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Protein: 25–30g
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Carbs: 35–45g
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Fat: 10–12g
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Fiber: 4–6g
Balance Tip: Use whole grain or rice noodles and limit sugar in the sauce for an even lighter version.
Frequently Asked Questions (FAQ)
1. Can I use frozen shrimp?
Yes! Thaw them under cold water, pat dry, and cook as instructed. Avoid pre-cooked shrimp—they’ll turn rubbery if reheated.
2. Can I make this gluten-free?
Yes. Use tamari or coconut aminos instead of soy sauce, and choose gluten-free rice noodles.
3. What vegetables work best?
Bell peppers, broccoli, carrots, snap peas, zucchini, and mushrooms are all great options. Use a frozen stir-fry mix for convenience.
4. How do I avoid soggy noodles?
Cook noodles just to al dente and rinse under cool water. Toss with a bit of oil to keep them from clumping.
5. Can I meal prep this dish?
Yes! Store in airtight containers for up to 4 days. Reheat in a skillet or microwave with a splash of water or soy sauce.
6. Is this dish spicy?
Not unless you add sriracha or chili flakes. Easily adjustable to your heat preference.
7. Can I add eggs like in fried rice?
Absolutely! Scramble an egg in the pan before adding the noodles for extra protein and texture.