There’s something about this dish that just works—here’s why: first off, shrimp stir fry noodles are a delightful way to bring a taste of Asian cuisine right into your kitchen without spending hours slaving away. I mean, who doesn’t love quick, flavor-packed meals that can be ready in under 30 minutes? Second, it’s super versatile! Want to sneak in some extra veggies? Go for it. Feeling experimental? Throw in a sauce or spice you love. And let’s be honest, shrimp make everything feel a little fancy! My kids even call it “fancy noodles,” which is such a win for a busy mom like me!
Shrimp Stir Fry Noodles
Equipment
- Wok
- Ladle
- Knife
- Cutting Board
Ingredients
Shrimp
- 1 lb shrimp peeled and deveined
Noodles
- 8 oz rice noodles or any preferred noodles
Vegetables
- 1 cup broccoli cut into florets
- 1 cup bell pepper sliced
- 1 cup carrot julienned
Sauce
- 3 tbsp soy sauce low sodium preferred
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 inch ginger fresh, grated
- 2 tbsp green onions chopped for garnish
- to taste black pepper
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Heat sesame oil in a wok over medium-high heat. Add minced garlic and ginger, stir-frying until fragrant.
- Add the shrimp to the wok, cooking until they turn pink (about 3-4 minutes).
- Add the broccoli, bell pepper, and carrot to the wok. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
- Pour in the soy sauce and oyster sauce, stirring well to combine.
- Add the cooked noodles to the wok, tossing everything together until heated through and evenly coated with the sauce.
- Season with black pepper to taste and remove from heat.
- Serve immediately, garnished with chopped green onions.
Notes
Ingredients List
– 1 lb shrimp (peeled and deveined)
– 8 oz rice noodles (or any preferred noodles)
– 1 cup broccoli (cut into florets)
– 1 cup bell pepper (sliced)
– 1 cup carrot (julienned)
– 3 tbsp soy sauce (low sodium preferred)
– 2 tbsp oyster sauce
– 1 tbsp sesame oil
– 2 cloves garlic (minced)
– 1 inch ginger (fresh, grated)
– 2 tbsp green onions (chopped for garnish)
– black pepper (to taste)
Ingredient Swaps
Feel free to mix and match based on what you have at home or what your family enjoys. Instead of shrimp, try chicken or tofu for a different protein. Don’t have broccoli? Snap peas or even spinach work in a pinch! I sometimes substitute oyster sauce with hoisin sauce for a sweeter touch—Camila loves it that way!
How to Make shrimp stir fry noodles
Step 1: Prepare the Noodles
Cook the rice noodles according to package instructions. I like to set a timer so I can focus on getting everything else ready while those carbs are bubbling away. Once cooked, drain them well and set aside.
Step 2: Heat It Up
In a wok (or a large skillet), add the sesame oil and let it warm over medium-high heat. As it heats up, you can almost smell that nutty aroma—yum! Add the minced garlic and grated ginger, and stir-fry until fragrant, about 30 seconds. This step is key for building that flavor foundation.
Step 3: Add the Shrimp
Toss in the shrimp and cook until they turn pink, which usually takes about 3-4 minutes. Keep an eye on them; they cook quickly and nobody likes rubbery shrimp. You want them perfectly succulent!
Step 4: Toss in the Veggies
Now, add the broccoli, bell pepper, and carrot. Stir-fry for another 3-4 minutes. The veggies should maintain that lovely crunch. Since I have little ones, I often tell them that colorful veggies help make them strong!
Step 5: Sauce It Up
Pour in your soy sauce and oyster sauce, stirring well to combine. The magic happens here as everything mingles together, creating that wonderful aroma we all crave in a quick Asian noodle meal!
Step 6: Noodle Time
Add the cooked noodles right into the mix! Toss everything together until the noodles are heated through and coated in that savory sauce. A little tip: use tongs for easy mixing!
Step 7: Final Touches
Season with black pepper to taste, remove it from the heat, and get it ready to serve. My favorite part? Watching the kids’ eyes widen as I garnish with freshly chopped green onions!
Serving & Garnish
I usually dish out the shrimp stir fry noodles right into large bowls and watch their faces light up. Mateo always insists on drizzling a little lime on top, which adds a delightful zing—my little chef! It’s such a joy to have a meal that not only fills their tummies but makes us all feel connected around the dinner table.
Common Mistakes to Avoid
- Overcooking the Shrimp: Pay attention while they’re cooking—once they turn pink, they’re done!
- Using Too Much Soy Sauce: Less is more. Start with the smaller amount and adjust to your taste, especially if you’re using low-sodium versions.
- Forgetting to Prep: Cut your veggies and measure your sauces ahead of time. It makes the cooking process so much smoother!
- Not Heating the Wok Enough: You want that sizzle! A properly heated wok helps to seal in the flavors and gives you that lovely stir-fry texture.
Storage & Reheating
After digging in and enjoying whatever’s left, I’ve learned to store any leftovers in an airtight container in the fridge. They’ll last about 2-3 days. When you’re ready to reheat, just pop it back into a heated wok or skillet for a few minutes until warmed through. If you freeze it, be prepared for noodles that may lose some texture—still delicious but slightly different!
A Little Note from Me
I remember the first time I made shrimp stir fry noodles for my family. It was one of those chaotic evenings, and I thought, “What will I even feed them tonight?” Between juggling a toddler and a stubbornly picky 5-year-old, I was on the verge of a dinner disaster. Then I had a lightbulb moment! The kids devoured everything on their plates! Now it’s a staple in our weeknight rotation, where smiles and laughter fill the room.
FAQs
1. Can I use other proteins instead of shrimp?
Absolutely! Chicken, beef, or even tofu work wonderfully in this shrimp stir fry noodles recipe.
2. What kind of noodles can I use?
While this recipe calls for rice noodles, feel free to substitute with egg noodles or even whole wheat options!
3. Can I make this dish vegetarian?
Definitely! Just swap out the shrimp for tofu and use a veggie-based oyster sauce or just skip it. You’ll still have a fantastic meal.
4. How long does it take to prepare this quick Asian noodle meal?
From prep to plate, you’re looking at about 30 minutes for a delicious dinner that doesn’t skimp on flavor!
5. What can I add for extra flavor?
Consider adding a pinch of red pepper flakes for some spice or a sprinkle of sesame seeds before serving for crunch and additional flavor.
If you give this recipe a try, I’d love to see your take! Leave a comment below or tag @YummyCrafter on Pinterest. Let’s bake joy together!
