Spicy Garlic Shrimp Noodles (Printable Version)
Garlicky shrimp tossed with noodles, sriracha sauce, crisp veggies, cilantro and lime — ready in 30 minutes.
# What You Need:
→ 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 It:
01 - Prepare the noodles according to package directions until tender. 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 and lightly golden.
04 - Add the peeled and deveined shrimp to the pan in a single layer. 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 evenly coated and heated through, about 2 minutes.
07 - Remove the pan from heat. Add the sliced green onions and chopped cilantro, tossing gently to incorporate.
08 - Transfer to serving plates immediately. Garnish with extra cilantro and lime wedges. Squeeze fresh lime juice over each portion before eating.
# Expert Advice:
01 -
- It comes together in 30 minutes flat, which is faster than waiting for delivery and honestly tastes better.
- The sauce balances heat, sweetness, and umami so well that you will want to put it on everything from rice to roasted vegetables.
02 -
- Overcooked shrimp turn into rubbery little disappointment bites, so pull them from the pan the moment they are pink and curled.
- Mixing the sauce before you start cooking means you can pour and toss without fumbling with measuring spoons while everything is blazing hot in the wok.
03 -
- Everything moves fast once the wok is hot, so prep and measure all your ingredients before you turn on the stove.
- A screaming hot pan is the secret to that slightly smoky, restaurant quality flavor that makes this dish unforgettable.