15-Minute Asian Shrimp and Noodles Recipe
Make dinner in just 15 minutes with this easy Asian shrimp and noodles stir-fry! Delicious, quick, and perfect for busy weeknights!
Servings: 4 servings
Calories: 404kcal
Equipment
- Wok or large frying pan
Ingredients
- Homemade Asian Noodle Sauce 1 to 2 tablespoons per serving or to your desired taste preference. (soy sauce, sesame oil, honey, mirin, oyster sauce, chili sauce, rice vinegar and water) (*see notes)
- 1 pound shrimp large thawed (shells, tails and veins removed)
- 1.5 tablespoons cornstarch
- salt and white pepper to taste
- 8 ounces rice noodles or long noodles of choice. 2 ounces of dried noodles per person (*see notes)
- 1 inch knob ginger fresh, peeled and grated
- 3 cloves garlic fresh, peeled and minced
- 3 whole green onions white part chopped and the green ends left in 2 inch segments.
- 1 whole red bell pepper sliced thinly and seeds removed (or other veggies of choice - *see notes)
- 1 whole green bell pepper sliced thinly and seeds removed
- ½ large onion peeled and sliced into half moons
- 1 bunch cilantro coriander (chopped) - optional
- 1-2 tablespoons oil We used avocado oil or a light oil of choice.
Garnishes
- 2 tablespoons sesame seeds toasted - optional garnish
- ¼ cup lime juice or juice of one lime freshly squeezed
Instructions
- Dry shrimp well with a paper towel. Add cornstarch and salt and pepper to taste and stir to coat. Set aside.
- Cook noodles according to the package instructions, but stop cooking when they are pliable and slightly firmer than al dente, which is about 1 minute less than the recommended cooking time of the box. (Reserve a cup of the pasta water for later in the cooking process) Drain noodles and rinse with cool water. Drain again and set aside.
- In a wok or large skillet add oil, ginger, chopped white parts of the green onion (reserve the green 2 inch segments for later in the recipe) and minced garlic. Briefly stir fry on medium high for about 30 seconds or until aromatic.
- Add the prepared shrimp into the wok or pan and lay in a single layer. Sear on one side for about a minute and then the other side for about a minute or until no longer translucent and they turn pink. Remove the shrimp from the wok.
- Next, stir fry the vegetables (red and green bell peppers and onions) for 1-2 minutes until crisp tender over medium - high heat.
Cooking in Split Multiple Batches
- If you have a super large wok like they have in the restaurants, you can cook the rest of the recipe with everything together. However, for the rest of us with just a medium or large wok, this is what you are going to do to prevent overfilling the wok. (If the wok is too full, it does not stir fry, instead it steams the ingredients and that is not the effect we are going for. )
- Take ½ of the sauteed vegetables out of the wok or pan and set aside. Add in ½ of the cooked noodles to the wok. If your noodles are quite firm, sticking together or dry, add 1-2 tablespoons of the reserved pasta water and give the noodles a quick stir.
- Toss in the 2 inch long green onion sections. Then, add in 2 - 4 tablespoons of the Homemade Asian Noodle Sauce to taste, all while keeping the ingredients moving in the pan. Add ½ of the cooked shrimp back into the wok. Next, add the chopped cilantro and toasted sesame seeds, if desired.
- Turn off the burner and drizzle with fresh lime juice. Repeat this process with the other half of the ingredients. Serve and enjoy hot!
Video
Notes
Homemade Asian Noodle Sauce
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon miri (aji-mirin)
- 1 tablespoon honey
- 4 teaspoons water
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha sauce or to desired heat level
- 1 tablespoon oyster sauce
- Noodles - we used a Pad Thai rice noodle but feel free to use udon, Chinese egg noodles, ramen, or even spaghetti noodles and more.
- Vegetables - we used medium firm bell peppers and onions. However, you can also use snow peas, bok choy, thinly sliced cabbage or zucchini. If you decide to use extra firm vegetables, like carrots, they will need to be julienned sliced and added first to the wok because they take longer to cook.
- Gather, prep, and chop all the ingredients BEFORE starting to stir fry. Set them up right next to your wok or pan because the stir-frying process goes super-fast.
- Reserve about a cup of the water you cooked the noodles in. You may need a tablespoon of this or so to finish cooking the noodles in the wok if they are still very firm.
- Do not overcrowd the wok/pan. Cook into separate batches. Your goal is to stir fry - NOT steam!
- Start out with 1 tablespoon of Asian noodle sauce for every serving of noodles. Taste and add more as needed for your taste preferences.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 57g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 441mg | Potassium: 431mg | Fiber: 2g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 2mg
