Spicy Garlic Shrimp Noodles (Printable Version)
Garlicky, spicy shrimp with noodles, crisp veg, cilantro and lime—ready in 30 minutes.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Noodles
02 - 10 oz rice noodles or egg noodles
→ Vegetables & Aromatics
03 - 1 red bell pepper, thinly sliced
04 - 1 small carrot, julienned
05 - 2 green onions, sliced
06 - 5 cloves garlic, minced
07 - 2 tbsp fresh cilantro, chopped, plus extra for garnish
→ Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp fish sauce
11 - 1½ tbsp sriracha, adjust to taste
12 - 1 tbsp brown sugar
13 - 1 tsp sesame oil
→ Cooking
14 - 2 tbsp vegetable oil
15 - 1 lime, cut into wedges
# How to Make:
01 - Cook the noodles according to package directions. Drain thoroughly and set aside.
02 - In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sriracha, brown sugar, and sesame oil until well combined. Set aside.
03 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
04 - Add the shrimp to the pan and cook for 2 to 3 minutes, turning once, until pink and just cooked through. Remove the shrimp from the pan and set aside.
05 - In the same pan, add the sliced bell pepper and julienned carrot. Stir-fry for 2 minutes until slightly tender but still crisp.
06 - Return the cooked noodles and shrimp to the pan. Pour the prepared sauce over everything and toss continuously until all ingredients are well coated and heated through, about 2 minutes.
07 - Remove the pan from heat. Toss in the sliced green onions and chopped cilantro, mixing gently to distribute evenly.
08 - Transfer to serving plates immediately. Garnish with extra cilantro and lime wedges on the side.
# Expert Tips:
01 -
- The sauce is a five ingredient powerhouse that tastes like you spent hours developing layers of flavor.
- Everything cooks in one wok or skillet, which means cleanup is almost nonexistent on a busy night.
- It is completely dairy free without anyone ever noticing or missing anything.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the pan the moment they are just pink and curled.
- Mix the sauce before you start cooking because once the wok is hot everything moves too quickly to measure and stir.
03 -
- Make sure your wok or skillet is screaming hot before the oil goes in, because a pan that is not fully heated leads to steamed shrimp instead of seared ones.
- Toss the drained noodles with a few drops of sesame oil immediately after draining so they never clump into a solid block while waiting.