Delightful Shrimp Stir Fry with Noodles: Your Go-To Quick & Easy Meal

Embark on a culinary journey with this incredibly flavorful and easy-to-prepare Shrimp Stir Fry with Noodles recipe. Featuring succulent, perfectly cooked shrimp, a vibrant medley of crisp vegetables, and tender noodles all harmoniously tossed in a rich, savory homemade sauce, this dish is a true weeknight hero. Whether you’re navigating a busy schedule or simply seeking to inject excitement into your dinner routine, this stir fry offers a complete and satisfying meal that comes together in under 30 minutes. It’s not just a meal; it’s an experience of fresh flavors and satisfying textures designed to simplify your cooking and delight your palate.

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Key Ingredients for a Fantastic Shrimp Stir Fry

The magic of this shrimp stir fry lies in a thoughtful combination of fresh, high-quality ingredients that deliver an explosion of flavors and textures. Each component plays a vital role in creating a balanced and incredibly satisfying dish that you’ll want to make again and again.

• Noodles: The foundation of our stir fry, providing a comforting and satisfying base that soaks up all the delicious sauce. We’ll explore various noodle types to suit your preference.
• Shrimp: The star protein, offering a delicate sweetness and quick cooking time. Proper selection and preparation are key to succulent results.
• Vegetables: A medley of crisp, colorful veggies not only adds essential nutrients but also contributes a delightful crunch and fresh flavors.
• Olive Oil: The cooking fat of choice, providing a light base for sautéing and helping to bring out the natural flavors of the ingredients.
• Ginger: Fresh or ground, ginger introduces a warm, aromatic, and slightly spicy kick that is characteristic of many Asian-inspired dishes.
• Soy Sauce: The cornerstone of our savory sauce, delivering umami depth and a salty base. Liquid aminos can be used as an alternative for a gluten-free option.
• Rice Vinegar: Adds a bright, tangy counterpoint to the richness of the soy sauce, balancing the overall flavor profile.
• Brown Sugar or Sweetener: A touch of sweetness is essential to round out the savory and tangy elements of the sauce, creating a harmonious blend.
• Cornstarch: Our secret weapon for achieving a perfectly glossy, thick sauce that clings beautifully to every piece of shrimp and noodle.
• Spices: Simple yet effective seasonings like smoked paprika, onion powder, salt, and pepper enhance the shrimp’s natural flavor without overpowering it.

Choosing the Perfect Shrimp for Your Stir Fry

The quality of your shrimp can significantly impact the final outcome of your stir fry. Selecting the right type and ensuring its freshness are crucial steps to achieving a truly delicious dish. Here’s what to consider when purchasing shrimp for your culinary masterpiece:

• Freshness is Paramount: Always prioritize freshness. Look for shrimp with a firm, translucent texture and a mild, clean ocean scent. Avoid any shrimp that appears discolored, mushy, or has a strong, “fishy” odor, as these are signs of spoilage.
• Optimal Size: For stir-frying, medium to jumbo shrimp (often labeled as 21/25 or 16/20 count per pound) are ideal. Their meatier texture holds up well to the high heat of stir-frying, preventing them from becoming overcooked and rubbery too quickly. Smaller shrimp can be used but require closer attention to cooking times. For a more detailed understanding of shrimp sizing, refer to our Shrimp Size Guide and Counts Per Pound.
• Shell-On or Peeled & Deveined?: You have the option to buy shrimp with or without the shell. While shell-on shrimp can offer more flavor during cooking (especially if you’re making a stock), peeled and deveined shrimp are a tremendous time-saver. If you opt for shell-on, remember to remove the shells before cooking, reserving them for stock if desired.
• Deveined Shrimp for Convenience: “Deveined” refers to the removal of the shrimp’s digestive tract, a dark line running along its back. While not harmful to eat, removing it offers a cleaner aesthetic and can prevent a gritty texture. Pre-deveined shrimp are readily available and can significantly cut down on prep time. If deveining yourself, make a shallow incision along the back with a small knife or deveining tool, then gently lift and remove the vein.
• Wild-Caught vs. Farm-Raised: This choice often comes down to personal preference and ethical considerations. Wild-caught shrimp are harvested from natural habitats, while farm-raised shrimp are cultivated in controlled aquaculture environments. Both can be excellent quality; research local options and certifications if this is important to you.

Selecting Your Stir Fry Vegetables

The beauty of a stir fry lies in its versatility, especially when it comes to vegetables. I often opt for the convenience of Trader Joe’s Asian Vegetable Stir Fry mix, which is not only affordable but also saves a considerable amount of time by eliminating the need for extensive slicing and dicing. The key to a truly successful stir fry is to create a harmonious balance of textures, colors, and flavors.

Don’t hesitate to use whatever fresh vegetables you have on hand that are nearing their expiration date. This is an excellent opportunity to reduce food waste and get creative. Experiment with seasonal produce or your personal favorites to customize your dish. Here are some fantastic vegetable options and potential substitutions:

• Bell Peppers: Red, yellow, and green bell peppers add a vibrant burst of color, a refreshing sweetness, and a satisfying crunch. Slice them into thin strips for quick cooking.
• Broccoli Florets: Broccoli contributes a hearty, slightly earthy flavor and a substantial texture. Ensure they are cut into uniform, bite-sized pieces for even cooking.
• Snap Peas or Snow Peas: These legumes offer a delightful crispness and a hint of natural sweetness. They require minimal cooking time, so add them towards the end to retain their signature crunch.
• Carrots: Sliced or julienned carrots provide a vibrant orange hue, a pleasing crunch, and an underlying sweetness that complements the savory sauce.
• Mushrooms: Sliced mushrooms, such as cremini (button), shiitake, or oyster mushrooms, lend a rich, umami depth and a tender, meaty texture to the stir fry.
• Zucchini or Yellow Squash: These summer squash varieties, sliced into thin rounds or half-moons, introduce a mild, refreshing taste and a softer texture that contrasts nicely with crispier veggies.
• Water Chestnuts: For an unexpected yet delightful crispness, add sliced water chestnuts. They maintain their crunchy texture even after being cooked in the sauce.
• Cabbage: Shredded green or napa cabbage cooks down quickly, offering a sweet, mild flavor and a soft, yielding texture that blends seamlessly with other ingredients.
• Baby Corn: These miniature corn cobs provide a unique, slightly chewy texture and a subtly sweet flavor.
• Bean Sprouts: A handful of fresh bean sprouts tossed in at the very end or as a garnish adds a wonderfully refreshing crunch and an authentic stir-fry touch.
• Scallions (Green Onions): Finely sliced scallions, particularly the green parts, are perfect for garnishing. They add a fresh, mild oniony flavor and a pop of color.
• Asparagus: Cut into 1-inch pieces, asparagus adds a distinct flavor and tender-crisp texture.
• Bok Choy: Roughly chopped bok choy, with its tender leaves and crunchy stems, is another excellent addition, offering a mild, slightly peppery flavor.

Fresh Vegetables vs. Frozen Vegetables: A Stir Fry Dilemma

While the convenience of frozen vegetables is undeniable, especially for stir-fries, it’s essential to approach them with a bit of caution to ensure the best texture. In my experience, using pre-packaged frozen stir-fry vegetable mixes has sometimes resulted in a soggy outcome. This can often be attributed to the varying water content and cooking requirements of different vegetables within the mix. However, the brand and specific blend can certainly make a difference, so your mileage may vary!

Here are some additional considerations and tips if you choose to use frozen vegetables:

• Pre-Thawing is Key: For larger frozen vegetables like broccoli florets, sliced carrots, or mixed stir-fry blends, it’s highly recommended to thaw them before cooking. You can do this by placing them in the refrigerator for several hours or overnight. Alternatively, a quick rinse under cold water can help separate and partially thaw them. This step reduces the amount of excess moisture released into your hot pan.
• Manage Moisture: Frozen vegetables will inherently release more water during cooking compared to fresh ones. This excess moisture can lower the pan’s temperature, steaming the vegetables instead of stir-frying them, leading to a less crisp, more soggy texture. To combat this, ensure your pan is very hot, cook vegetables in smaller batches if necessary, and be prepared to drain any accumulating liquid from the pan periodically.
• Adjust Cooking Times: Frozen vegetables generally require less cooking time than fresh ones, as they are often blanched before freezing. Add them to the pan slightly later than you would fresh vegetables, aiming for a tender-crisp texture.
• Single-Variety Frozen Veggies: If possible, consider using single-variety frozen vegetables (e.g., just frozen broccoli or just frozen peas) instead of mixed bags. This allows you to control the cooking time for each type more precisely, reducing the risk of overcooking some while others remain undercooked.

Picking the Best Noodles for Stir Fry

Noodles are a fundamental component of any satisfying stir fry, soaking up the flavorful sauce and providing a comforting, chewy base. While instant ramen noodles (without the seasoning packet) offer a quick and convenient option, a variety of other noodles can elevate your shrimp stir fry to new heights. The best choice often depends on your desired texture and the overall character you want for your dish. Remember to cook all noodles according to package directions before adding them to your stir fry.

Here are several popular noodle types that work wonderfully in stir-fries:

• Instant Ramen Noodles: A fantastic speedy option for busy nights. Simply discard the seasoning packet and cook the noodles separately until al dente. Their wavy texture holds the sauce well, and they cook incredibly fast.
• Rice Noodles: These delicate, gluten-free noodles come in various widths, from thin vermicelli to wide flat rice noodles (like those used in Pad See Ew). They have a light, springy texture and are excellent at absorbing flavors without becoming heavy. They are a staple in many Asian cuisines and cook very quickly.
• Udon Noodles: Originating from Japan, udon noodles are thick, chewy, and wonderfully satisfying. Their substantial texture makes them perfect for absorbing hearty sauces. You can find them fresh, dried, or pre-cooked in vacuum-sealed packages.
• Soba Noodles: Also from Japan, soba noodles are made from buckwheat flour, giving them a distinct nutty flavor and a slightly firmer, chewier texture. They can add a unique and earthy dimension to your stir fry.
• Egg Noodles (Lo Mein Noodles): These Chinese-style wheat flour noodles are perhaps one of the most classic choices for stir-fries. They are typically available fresh or dried in various thicknesses. Their soft, springy, and slightly chewy texture makes them ideal for tossing and coating with sauce. Wide egg noodles offer a more substantial bite, while thinner ones integrate more seamlessly.
• Spaghetti or Linguine: In a pinch, Italian pasta can be a surprisingly good substitute. Cook it al dente, rinse thoroughly to remove excess starch, and toss with a little oil to prevent sticking before adding to your stir fry. While not traditional, it offers a familiar texture.
• Glass Noodles (Cellophane Noodles): Made from starches like mung bean, potato, or sweet potato, these noodles become translucent when cooked. They have a very light, slippery, and chewy texture, making them excellent for absorbing sauce without overpowering other ingredients.

Crafting the Signature Stir Fry Sauce: Flavor and Seasoning

The heart of any exceptional stir fry lies in its sauce, and ours is designed to be both incredibly flavorful and wonderfully balanced. We achieve this with a precise blend of fresh aromatics and pantry staples, creating a savory, sweet, and tangy profile that perfectly complements the shrimp and vegetables. The core components of our sauce include:

• Fresh Ginger: Finely minced fresh ginger provides a pungent, warm, and spicy aroma. Its vibrant flavor is essential for that authentic Asian-inspired taste. If fresh ginger is unavailable, ground ginger can be used, but start with a smaller amount as its flavor is more concentrated.
• Soy Sauce or Liquid Aminos: This forms the savory base of the sauce, delivering a rich umami depth and saltiness. For those avoiding gluten, liquid aminos are an excellent, equally flavorful alternative.
• Rice Vinegar: A splash of rice vinegar introduces a crucial tangy note. This acidity brightens the sauce, cutting through the richness and balancing the other strong flavors.
• Brown Sugar or Sweetener: A touch of sweetness is vital. Brown sugar provides a subtle caramel note, while your preferred sweetener can achieve a similar balance. This sweetness rounds out the savory and tangy elements, creating a well-rounded and addictive sauce.
• Garlic: Freshly minced garlic is a fundamental aromatic that adds depth and pungency, enhancing the overall savory profile of the stir fry.

While the combination above creates a fantastic sauce, you can certainly customize it further by incorporating additional ingredients to suit your taste preferences. Here are some popular additions that can elevate your stir fry:

• Oyster Sauce: For a richer, slightly sweet, and intensely savory umami boost, a tablespoon or two of oyster sauce can be a wonderful addition.
• Sesame Oil: A drizzle of toasted sesame oil, added at the very end, imparts a deep, nutty aroma that instantly makes the dish feel more authentic and luxurious.
• Chili Sauce: For those who love a bit of heat, Sriracha, sambal oelek, or a similar chili garlic sauce can be stirred into the sauce (see our section on making it spicy!).
• Fresh Herbs: A sprinkle of fresh cilantro, thinly sliced green onions (scallions), or even fresh basil at the end can add brightness and a burst of fresh flavor.
• Hoisin Sauce: This thick, sweet, and tangy Chinese barbecue sauce can add complexity and a beautiful glaze to your stir fry.
• Fish Sauce: For an extra layer of savory depth and a unique umami flavor, a small amount of fish sauce can be transformative. Use sparingly, as its flavor is potent.

Please note that I have not specifically tested this recipe with all the additional ingredients listed above. If you choose to incorporate them, I recommend starting with small amounts and adjusting to taste to ensure the flavors remain balanced and appealing to your palate.

Step-by-Step: How to Make Shrimp Stir Fry with Noodles

Crafting this delicious shrimp stir fry is a straightforward process, designed for efficiency without compromising on flavor. The key is to prepare all your ingredients in advance, as stir-frying involves quick cooking over high heat. For precise measurements and comprehensive instructions, please refer to the detailed recipe card conveniently located at the bottom of this post.

1. Prepare and Season the Shrimp: Begin by patting your raw shrimp dry to ensure a good sear. Season both sides generously with smoked paprika, onion powder, salt, and black pepper. This initial seasoning step enhances the natural sweetness of the shrimp and creates a beautiful crust when cooked.
2. Sear the Shrimp: Heat a large skillet or wok over medium-high heat, then add your chosen olive oil. Once the oil is shimmering and hot, add the seasoned shrimp in a single layer. Cook the shrimp for only 2-4 minutes, flipping them halfway through. You’ll know they’re perfectly cooked when they turn a vibrant pink and become opaque. Overcooked shrimp can become rubbery, so be mindful of the timing. Remove the cooked shrimp from the pan and set them aside on a plate.
3. Sauté the Vegetables and Aromatics: If necessary, add a touch more olive oil to the pan. Introduce your mixed vegetables, minced garlic, and fresh minced ginger. Stir-fry these ingredients for 3-4 minutes, or until the vegetables are tender-crisp. You want them cooked but still retaining a pleasant bite. Once done, remove the vegetables from the pan and set them aside with the shrimp.
4. Simmer the Stir Fry Sauce: With the pan still warm, reduce the heat to medium. Add the soy sauce (or liquid aminos), rice vinegar, and brown sugar (or sweetener) directly to the pan. Stir continuously until the sweetener has completely dissolved, creating a smooth, aromatic liquid.
5. Thicken the Sauce: In a separate small bowl, combine the cornstarch with cold water to create a smooth slurry. It’s crucial that this mixture is free of lumps before adding it to the hot pan. Pour the cornstarch slurry into the simmering sauce, stirring constantly. Continue to stir for a few minutes until the sauce visibly thickens and achieves a glossy consistency. This slurry is what makes your sauce cling perfectly to the noodles and other ingredients.
6. Combine and Finish: Return the previously cooked shrimp and vegetables to the pan with the thickened sauce. Add your cooked noodles, ensuring they are well-drained. Toss everything together gently, cooking for another 2-3 minutes. This allows all the ingredients to be thoroughly coated in the savory sauce and ensures everything is heated through. Serve immediately and enjoy!

Achieving the Perfect Sauce Consistency: How to Thicken the Sauce

A beautifully glossy and rich sauce is one of the hallmarks of a great stir fry. Our recipe relies on a simple yet effective technique to achieve this: a cornstarch slurry. Understanding how to properly prepare and incorporate this slurry is crucial to avoid common pitfalls like lumps or an inconsistently thickened sauce.

The recipe specifically calls for ½ tablespoon of cornstarch mixed with ½ tablespoon of cold water. Here’s a breakdown of why this method is essential and how to execute it perfectly:

• The “Slurry” Method: A slurry is simply a mixture of a thickening agent (like cornstarch) and a cold liquid. By mixing cornstarch with cold water *separately* before adding it to your hot sauce, you prevent the starch granules from clumping together.
• Why Cold Water is Critical: Cornstarch granules begin to swell and thicken immediately upon contact with heat. If you add cornstarch directly to a hot liquid, the outer layer of the granules will swell rapidly, forming a sticky barrier around the dry interior. This traps the dry starch inside, leading to stubborn lumps that are difficult to dissolve. Cold water, however, allows the starch granules to disperse evenly without prematurely thickening, ensuring a smooth, lump-free slurry.
• Mixing Thoroughly: Before adding your slurry to the sauce, ensure it is completely smooth and free of any visible lumps. Whisk it vigorously in a small bowl until it has the consistency of thin paint. Cornstarch tends to settle quickly, so give it a quick re-stir right before pouring it into the hot sauce.
• Gradual Addition and Continuous Stirring: Once your sauce is simmering, slowly pour the cornstarch slurry into the pan while continuously stirring. This ensures the slurry disperses evenly throughout the sauce and begins to thicken uniformly. Continue stirring for a few minutes until the sauce reaches your desired thickness. It will thicken considerably as it heats.
• Check for Freshness: The effectiveness of cornstarch can diminish over time. Always use fresh, unexpired cornstarch. Old or moisture-exposed cornstarch is more prone to clumping and may not thicken as effectively. Store cornstarch in an airtight container in a cool, dry place.

By following these simple guidelines, you’ll consistently achieve a silky-smooth, perfectly thickened stir-fry sauce that beautifully coats every ingredient.

Adding a Spicy Kick to Your Stir Fry

If you love a little heat in your meals, it’s incredibly easy to transform this savory shrimp stir fry into a spicy sensation. There are several ways to introduce a fiery kick, allowing you to customize the intensity to your preference. Remember, it’s always easier to add more spice than to take it away, so start small and adjust to taste!

• Sriracha: This popular Thai chili sauce is a fantastic go-to for instant heat and a touch of tangy sweetness. You can stir a teaspoon or two directly into your stir fry sauce while it’s simmering, or offer it at the table for individual customization.
• Sweet Chili Sauce: For a milder, more nuanced heat with a pleasant sweetness, sweet chili sauce is an excellent choice. It adds a lovely glaze and a gentle warmth. Incorporate it into the sauce mix, or drizzle it over the finished dish.
• Hot Sauce: Your favorite hot sauce can certainly be used! Whether it’s a classic cayenne pepper sauce, a smoky chipotle hot sauce, or a fiery habanero blend, a few dashes can provide the desired heat. Add it cautiously to the sauce or directly to the pan during the final stir.
• Red Pepper Flakes: For a simple, straightforward heat, a pinch or two of dried red pepper flakes can be added to the pan along with the garlic and ginger. The heat will infuse into the oil, distributing throughout the dish.
• Fresh Chilies: For a fresh, vibrant heat, finely slice or mince fresh chilies like bird’s eye chilies, serranos, or jalapeños. Add them with the aromatics (garlic and ginger) for a pronounced kick. Remember to wear gloves when handling very hot chilies!
• Chili Garlic Sauce (Sambal Oelek): This Indonesian chili paste offers a robust, garlicky heat without much sweetness. It’s excellent for a more savory and intense spice profile.

Whichever method you choose, incorporate your spice enhancer during the sauce-making step or the final tossing of the stir fry. This allows the flavors to meld beautifully with the other ingredients. Always taste and adjust until you reach your perfect level of delicious heat!

Essential Cookware for Stir Frying

The right pan can make a significant difference in the success of your stir fry. The goal is to cook ingredients quickly and evenly over high heat, and for that, you need cookware that provides excellent heat distribution and ample space to prevent overcrowding. Overcrowding can lead to steaming instead of stir-frying, resulting in soggy ingredients.

• Stir-Fry Pan or Large Skillet: A flat-bottomed stir-fry pan or a large, heavy-bottomed skillet is a versatile and accessible option for most home cooks.
  • Versatility: These pans work well on various stovetops, including electric, induction, and flat-top surfaces, unlike traditional round-bottom woks which require a wok ring or specific burner.
  • Wide Cooking Surface: The broad base is ideal for stir-frying because it allows ingredients to spread out in a single layer, ensuring they make good contact with the hot surface for proper searing and caramelization.
  • Sloping Sides: Look for a pan with gently sloping sides. This design facilitates easy stirring, tossing, and flipping of ingredients, essential movements in stir-frying. A cast iron skillet, while heavy, retains heat exceptionally well and can achieve a fantastic sear, making it a great choice if you manage the weight.
• Wok: The wok is the traditional and arguably ideal choice for stir-frying, thanks to its unique design and properties.
  • Shape and Design: A wok typically features high, sloping sides and a small, concentrated bottom. This shape allows for quick tossing and flipping, moving ingredients from the intense heat at the bottom to the cooler sides, which is perfect for cooking ingredients in stages.
  • Even Heat Distribution: Traditional woks, especially those made from carbon steel or cast iron, are excellent at distributing heat. The wide surface area ensures that heat spreads efficiently, enabling rapid cooking. Carbon steel woks are popular for their responsiveness to heat changes and ability to develop a natural non-stick seasoning over time.
  • Material Matters: Carbon steel woks are highly recommended for their durability, heat retention, and ability to withstand high temperatures. They require seasoning to develop a non-stick surface and prevent sticking. Cast iron woks are also excellent for heat retention but are much heavier.
  • Seasoning: A well-seasoned wok is naturally non-stick and imparts a subtle “wok hei” (a smoky, charred flavor) to the food. Ensure your wok is properly seasoned and well-oiled before cooking to prevent sticking.

No matter which pan you choose, ensure it’s large enough for the amount of food you’re cooking to avoid overcrowding. A hot pan is key to a successful stir fry, so allow your chosen cookware to preheat thoroughly before adding oil and ingredients.

Storing and Reheating Leftovers

Properly storing your leftover shrimp stir fry is essential to maintain its freshness, flavor, and texture. While stir-fries are often best enjoyed fresh, they can make for a delicious next-day meal with a few smart storage techniques. The primary consideration for this particular dish is the noodles.

• Separate the Noodles: This is a crucial tip for optimal leftover quality. Noodles, especially ramen or thinner varieties, tend to absorb excessive moisture from the sauce and vegetables over time, leading to a soggy, mushy texture. If you anticipate having leftovers, consider cooking and adding only a portion of the noodles to the stir fry initially, keeping the rest separate. Store cooked, un-sauced noodles in a separate airtight container.
• Airtight Containers are Key: For the shrimp and vegetable mixture (and any sauced noodles), transfer them to an airtight food storage container. This helps prevent air exposure, which can lead to drying out and spoilage, and locks in the flavors. If using a plastic storage bag, press out as much air as possible before sealing.
• Refrigeration: Leftover shrimp stir fry should be stored in the refrigerator as soon as it has cooled to room temperature (within two hours of cooking). When stored correctly in an airtight container, your shrimp stir fry can be safely kept for 3-4 days.
• Freezing (Optional): While technically possible, freezing stir-fries with noodles and shrimp is generally not recommended as the textures can significantly degrade upon thawing. Shrimp can become rubbery, and noodles may turn mushy. If you must freeze, consider freezing the shrimp and vegetable mixture separately from the noodles.

By taking these simple steps, you can enjoy your delicious shrimp stir fry for days to come with minimal compromise on quality.

Reheating for Best Results

Reheating stir fry can be tricky, as the goal is to warm it through without overcooking the shrimp or turning the noodles into a mushy mess. While convenience often dictates the method, some options preserve the dish’s original quality better than others.

• Stovetop (Recommended): Reheating your shrimp stir fry on the stovetop offers the best results, helping to retain the texture of both the shrimp and vegetables.
  • Place the leftovers in a non-stick skillet or wok over medium heat.
  • If the stir fry seems a bit dry, add a tablespoon or two of water, chicken broth, or a dash more soy sauce to help rehydrate the sauce.
  • Stir gently and cook until everything is heated through, typically 5-7 minutes. Avoid high heat, which can cause the shrimp to become rubbery. If you stored noodles separately, add them to the pan with the stir fry during the last minute or two of reheating.
• Microwave (Convenient, but with caveats): The microwave is the quickest option, but it can sometimes compromise the texture of delicate ingredients like shrimp and crisp vegetables.
  • Transfer your stir fry to a microwave-safe dish.
  • Heat on medium power in 1-minute intervals, stirring thoroughly between each interval. This helps to distribute heat more evenly and prevents hot spots.
  • Be extremely careful not to overheat the dish, as this is when shrimp tends to become rubbery and vegetables can turn mushy. Stop heating as soon as it’s warmed through.

Regardless of the method, ensure your leftovers are piping hot (at least 165°F or 74°C) before serving to ensure food safety. Enjoy your delicious warmed-up stir fry!

More Irresistible Shrimp Recipes

If you’ve enjoyed this delightful Shrimp Stir Fry with Noodles and are looking for more ways to incorporate versatile and delicious shrimp into your cooking, you’re in luck! Shrimp is a fantastic protein that works beautifully in a wide array of dishes, from hearty comfort food to light and refreshing salads. Explore these other fantastic shrimp recipes that are sure to become new favorites in your kitchen:

Shrimp Burger
A unique and flavorful alternative to traditional burgers, these shrimp patties are juicy and packed with taste, perfect for a casual lunch or dinner.

Creamy Shrimp and Corn Chowder with Potatoes
Indulge in a rich and comforting bowl of chowder, brimming with tender shrimp, sweet corn, and hearty potatoes. A perfect dish for cooler weather or any time you crave a warming, satisfying meal.

Shrimp Taco Salad
Enjoy all the vibrant flavors of shrimp tacos in a refreshing and easy-to-make salad format. This dish is light, customizable, and perfect for a quick and healthy meal.

Shrimp Spaghetti
Combine the crowd-pleasing appeal of spaghetti with succulent shrimp for a delicious seafood pasta dish that’s both elegant and simple to prepare. It’s a fantastic option for a weeknight dinner or entertaining guests.

Old Bay Steamed Shrimp
Experience a classic seafood preparation with this simple yet incredibly flavorful steamed shrimp recipe, seasoned perfectly with the iconic Old Bay spice blend. A great appetizer or light main course that highlights the natural sweetness of shrimp.

Watch step-by-step instructions on how to make this recipe here on YouTube.

Shrimp Stir Fry with Noodles Recipe

Author: Brandi Crawford

This Shrimp Stir Fry with Noodles recipe is a quick and easy recipe with succulent shrimp, crisp veggies, and perfectly cooked noodles tossed in a savory sauce. This dish is perfect for busy weeknights or when you need to switch up your routine with an easy meal.

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Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Course: Dinner, Lunch

Cuisine: Asian-Inspired

Servings: 4 servings

Calories: 366 kcal

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Equipment

• Cast Iron Skillet (or large wok/stir-fry pan)

Ingredients

• 6-9 oz cooked noodles (I used 6oz of ramen. See notes for adjusting quantity.)
• 1-1 ½ pounds raw shrimp (Peeled and deveined for convenience.)
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon olive oil (plus more if needed for vegetables)
• 3 cups fresh or frozen mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
• 3 garlic cloves (Minced for maximum flavor release.)
• 1-2 teaspoons fresh minced ginger (Start with 1 teaspoon and adjust. If using ground ginger, begin with ¼ teaspoon.)

Stir Fry Sauce

• ½ cup soy sauce or liquid aminos
• 2 tablespoons rice vinegar
• ¼ cup brown sugar or sweetener (Adjust to suit your taste preference.)
• ½ tablespoon cornstarch
• ½ tablespoon cold water

Instructions

1. Prepare Shrimp: Season both sides of the shrimp with smoked paprika, onion powder, salt, and pepper to taste. Ensure the shrimp are patted dry beforehand.
2. Cook Shrimp: Heat a large skillet or wok over medium-high heat with 1 teaspoon of olive oil. Once hot, add the seasoned shrimp in a single layer. Cook for 2-4 minutes, flipping halfway through, until the shrimp turns bright pink and is opaque. Do not overcook. Remove the shrimp from the pan and set it aside.
3. Sauté Vegetables and Aromatics: If necessary, add a little more olive oil to the pan. Add the mixed vegetables, minced garlic, and fresh minced ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Remove the vegetables from the pan and set them aside.
4. Prepare Sauce Base: Reduce the heat to medium. Add the soy sauce (or liquid aminos), rice vinegar, and brown sugar (or sweetener) to the pan. Stir continuously until the sweetener has fully dissolved, creating a well-combined liquid base.
5. Thicken Sauce with Slurry: In a separate small bowl, combine the cornstarch and cold water. Whisk until the mixture is completely smooth and lump-free. Pour this cornstarch slurry into the simmering sauce in the pan, stirring constantly. Continue to stir for a few minutes until the sauce visibly thickens and achieves a glossy consistency.
6. Combine All Ingredients: Return the cooked shrimp, vegetables, and pre-cooked noodles to the pan with the thickened sauce. Toss and stir gently for 2-3 minutes, ensuring all ingredients are thoroughly coated in the sauce and heated through. Serve immediately.

Recipe Notes

The amount of noodles you choose to add can be adjusted based on your preference. For a saucier dish, use slightly fewer noodles. If you desire a noodle-heavy stir fry, incorporate more. I used 6oz of noodles, which resulted in a nicely saucy dish.

When using frozen vegetables, be aware that they will release some moisture during cooking, which can impact the overall texture of the stir fry. To mitigate this, consider thawing them beforehand and ensure your pan is very hot. Adjust cooking times accordingly and drain any excess liquid as needed to prevent a soggy outcome.

If you prefer a lighter sauce, you can reduce the amount of soy sauce to ¼ cup. This will result in a less intensely flavored, but still delicious, sauce.

While cornstarch is highly recommended for thickening due to its clear finish and effectiveness, you can use all-purpose flour as an alternative if desired. However, note that flour tends to create a cloudier sauce and may require more vigorous whisking to avoid lumps.

For best results with cornstarch, remember to always combine it with cold water first to create a smooth slurry. Adding cornstarch directly to hot liquid can cause it to clump instantly, as the starch granules seize up when exposed to heat. This is why cold water is essential for a consistent, lump-free thickening agent.

Ensure your cornstarch is fresh and has not expired. Old or moisture-exposed cornstarch can lose its thickening power and is more prone to forming lumps.

If rice vinegar is unavailable, you can substitute with white wine vinegar or apple cider vinegar. Be aware that these alternatives will impart a slightly different flavor profile to the sauce.

Feel free to use any sweetener or sugar of your choice to achieve the desired level of sweetness in the sauce. Granulated sugar, honey, or maple syrup can also work.

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Nutrition Information

Serving: 1 serving

Calories: 366 kcal

Carbohydrates: 37g

Protein: 26g

Fat: 9g

Nutrition Data Disclaimer

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