Looking for a vibrant and flavorful dinner that’s quick to make? Shrimp Stir-Fry with Noodles is the perfect solution! Packed with juicy shrimp, colorful vegetables, and tender noodles, this stir-fry is bursting with fresh flavors and textures. It’s a versatile dish that can be made in just 20 minutes, making it a fantastic weeknight meal for busy evenings. With a savory soy-based sauce and a satisfying combination of ingredients, this recipe is a guaranteed hit with the whole family!

INGREDIENTS :
- 1 lb large shrimp, peeled and deveined
- 8 oz noodles (lo mein, rice noodles, or egg noodles)
- 1 tablespoon vegetable oil (or sesame oil)
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 1/2 cup snap peas, trimmed
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil (for stir-fry sauce)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Sesame seeds (for garnish)
- Fresh cilantro (optional, for garnish)
How to Make Shrimp Stir-Fry with Noodles
INSTRUCTIONS :
- Cook the noodles: Cook the noodles according to package instructions. Drain and set aside, reserving a little bit of the pasta water for later if needed.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes. Set aside.
- Stir-fry the shrimp: Heat 1 tablespoon of vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the garlic, ginger, bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
- Combine the noodles and shrimp: Add the cooked noodles to the skillet with the vegetables. Return the shrimp to the pan and pour the stir-fry sauce over the mixture. Toss everything together until well-coated and heated through, adding a little reserved pasta water if needed to thin out the sauce.
- Serve: Transfer the stir-fry to serving plates. Garnish with sesame seeds and fresh cilantro (if desired). Serve immediately.

NOTES :
- Substitutions: Feel free to swap out the vegetables for whatever you have on hand, such as broccoli, mushrooms, or zucchini. You can also use tofu instead of shrimp for a vegetarian version.
- Make it spicy: Add extra red pepper flakes, chili sauce, or a drizzle of sriracha for more heat.
- Protein options: You can substitute shrimp with chicken, beef, or pork if preferred.
- Make it gluten-free: Use tamari instead of soy sauce and gluten-free noodles.
- Storage: Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stove or in the microwave.
NUTRITION FACTS (Per Serving)
- Calories: 380
- Protein: 30g
- Carbs: 50g
- Fat: 12g
- Fiber: 3g
Conclusion :
This Shrimp Stir-Fry with Noodles is the perfect weeknight meal that’s not only quick and easy to make but also bursting with vibrant flavors and textures. With succulent shrimp, crisp vegetables, and a savory sauce, it’s a dish the whole family will love. Try this recipe today for a delicious and satisfying dinner that comes together in no time!