Spicy Garlic Shrimp Noodles (Printable)
Garlicky shrimp tossed with noodles, sriracha sauce, crisp veggies, cilantro and lime — ready in 30 minutes.
# What You’ll 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 tablespoons fresh cilantro, chopped, plus extra for garnish
→ Sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon fish sauce
11 - 1 1/2 tablespoons sriracha, adjust to taste
12 - 1 tablespoon brown sugar
13 - 1 teaspoon sesame oil
→ Cooking
14 - 2 tablespoons vegetable oil
15 - 1 lime, cut into wedges
# Directions:
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, stirring constantly to prevent burning.
04 - Add the 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 vigorously 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 additional fresh cilantro and lime wedges on the side.
# Expert Suggestions:
01 -
- The sauce hits every note at once: salty, sweet, fiery, and a little funky from the fish sauce, which means it never tastes flat or one dimensional.
- Start to finish in thirty minutes, which makes it faster than delivery and honestly more satisfying.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them from the pan the moment they are just pink because residual heat will finish the job.
- Mixing the sauce before you start cooking prevents that frantic scramble at the stove when everything is moving fast.
03 -
- Do not crowd the shrimp in the pan because they need direct contact with the hot surface to get that golden sear instead of boiling in their own liquid.
- Toss the cooked noodles with a few drops of sesame oil immediately after draining to prevent them from sticking into a clumpy mess.