Name: Shrimp Stir-Fry with Noodles (25 Minutes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 8 oz medium shrimp, peeled and deveined, patted dry; 8 oz cooked noodles (rice noodles, lo mein, soba, or similar); 2 tbsp neutral oil (avocado, canola, or peanut), divided; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 3 cups mixed vegetables (bell peppers, snap peas, broccoli, carrots); 2 tbsp low-sodium soy sauce or tamari; 1 tbsp oyster sauce (or hoisin for sweeter flavor); 1 tsp rice vinegar or lime juice; 1 tsp honey or brown sugar; 1 tsp toasted sesame oil; 1 tsp chili-garlic sauce or sriracha (optional); 1 tsp cornstarch mixed with 1 tbsp water (slurry); 2 green onions, sliced; 1 tsp sesame seeds, for garnish

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I make this speedy stir-fry when I want a colorful, satisfying dinner with tender shrimp, crisp veggies, and glossy noodles all in one pan. I whisk a quick sauce, sear the shrimp, toss in the vegetables, then finish everything with bouncy noodles for a weeknight win.

Shrimp Stir-Fry with Noodles (25 Minutes)

Why You’ll Love This Recipe

I keep the flavors bold and balanced—savory, a little sweet, and a touch of heat if I’m in the mood. I love that I can use whatever vegetables I have, swap in any noodles, and get a complete meal on the table in 25 minutes without takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sauce

Low-sodium soy sauce or tamari
Oyster sauce (or hoisin for sweeter, thicker sauce)
Rice vinegar or lime juice
Honey or brown sugar (just a little for balance)
Toasted sesame oil
Chili-garlic sauce or sriracha (optional)
Cornstarch and water (to thicken)

For the stir-fry

Medium shrimp, peeled and deveined (pat very dry)
Neutral oil (avocado, canola, or peanut)
Garlic and fresh ginger, finely minced
Mixed vegetables: bell peppers, snap peas, broccoli, carrots, or whatever I have
Cooked noodles: rice noodles, lo mein/egg noodles, soba, or high-protein pasta
Green onions and sesame seeds, for finish

Directions

I cook the noodles according to package directions until just shy of tender; I drain, rinse (for rice noodles), and toss with a drizzle of oil so they don’t clump.
I whisk the sauce in a bowl: soy sauce, oyster sauce, rice vinegar, a touch of honey, sesame oil, chili-garlic sauce if I want heat, and a cornstarch slurry to help it cling.
I heat a large wok or skillet over high heat, swirl in oil, and sear the shrimp in a single layer 1 to 2 minutes per side until just opaque. I remove them to a plate.
I add a bit more oil, then I stir-fry the vegetables 2 to 3 minutes so they stay crisp-tender. I add the garlic and ginger for the last 30 seconds so they don’t burn.
I return the shrimp to the pan, pour in the sauce, and toss until it thickens and coats everything.
I add the noodles and toss over the heat until well combined and glossy. I finish with sliced green onions and sesame seeds, then I serve immediately.

Servings and timing

I make 4 servings.
Prep: 10 minutes • Cook: 15 minutes • Total: 25 minutes

Variations

Peanut style: I whisk 1 to 2 tablespoons peanut butter into the sauce and thin with a splash of water for a satay vibe.
Garlic-butter lemon: I skip oyster sauce, add a knob of butter and extra garlic, and finish with lemon zest and juice.
Veg-forward: I double the vegetables and use tofu or edamame in place of some shrimp.
Gluten-free: I use rice noodles and tamari; I check labels on oyster/hoisin sauces.
Low-carb: I swap shirataki or spiralized zucchini for the noodles and simmer the sauce a touch less to avoid over-reducing.

storage/reheating

I cool leftovers quickly and refrigerate airtight for up to 3 days. To reheat, I toss portions in a hot skillet with a splash of water to loosen the sauce and revive the noodles. I avoid microwaving for too long because it can overcook the shrimp; if I do use the microwave, I reheat in short bursts and stir between intervals.

FAQs

What noodles work best?

I reach for medium-width rice noodles or lo mein/egg noodles because they hold sauce well without getting mushy. Soba or high-protein spaghetti also work in a pinch.

How do I keep the shrimp juicy?

I pat them very dry, cook over high heat, and pull them as soon as they’re just opaque. I add them back at the end so they don’t overcook.

Can I use frozen shrimp?

I can— I thaw completely, then I blot dry before searing so they brown instead of steam.

How do I prevent soggy noodles?

I undercook noodles slightly and finish them in the pan with the sauce. I also avoid overcrowding the skillet so moisture can evaporate quickly.

Can I make the sauce ahead?

I do— I whisk the sauce up to 3 days ahead and keep it in the fridge. Dinner moves even faster when I only have to cook the shrimp, veg, and noodles.

Conclusion

I come back to this shrimp stir-fry with noodles whenever I need a fast, flavorful, and flexible dinner. I love the tender shrimp, crisp veggies, and slurpable noodles coated in a shiny, punchy sauce—exactly the kind of weeknight meal that feels like takeout, only fresher.