shrimp noodle stir fry
Whip up a satisfying weeknight meal that’s bursting with flavor in no time! This shrimp noodle stir fry is a perfect balance of tender shrimp, crisp vegetables, and chewy noodles, all coated in a vibrant, savory sauce. It’s quick enough for a busy evening but tastes impressive enough for guests.
Why You’ll Love This Recipe
- Lightning Fast: Ready in about 30 minutes from start to finish.
- Fresh & Flavorful: Packed with colorful veggies and succulent shrimp.
- Customizable: Easily swap out vegetables or adjust the heat to your liking.
- Balanced Meal: A wholesome dish combining protein, carbs, and plenty of greens.
- Minimal Cleanup: Most of the cooking happens in one large skillet or wok.
- Seriously Delicious: A crowd-pleaser that even picky eaters will enjoy.
Ingredients
First, gather your ingredients to make this delightful stir fry come together smoothly.
For the Noodles & Vegetables:
- 8 oz (225 g) spaghetti or preferred stir-fry noodles
- 1 tbsp (15 ml) olive oil or your favorite cooking oil
- 3 cups (about 300 g) broccoli florets
- 1 medium carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, grated
For the Shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
For the Sauce:
- ¼ cup (60 ml) low-sodium soy sauce or tamari
- ¼ cup (60 ml) fresh orange juice
- 2 tbsp (30 ml) honey or agave nectar
- 2 tbsp (30 ml) hoisin sauce
- 2 tsp (10 ml) sesame oil
- ¼ tsp red pepper flakes, or more to taste
For Garnish:
- 2-3 green onions, thinly sliced
- 2 tbsp (30 g) toasted sesame seeds
Ingredient Notes & Substitutions
- Shrimp: Choose large, firm shrimp. If using frozen, thaw completely and pat dry before cooking to ensure a good sear. You can substitute with chicken, beef, or even firm tofu for a different protein.
- Noodles: While spaghetti works great for its texture, feel free to use traditional lo mein noodles, linguine, or even rice noodles for a gluten-free option.
- Vegetables: Feel free to get creative! Snow peas, snap peas, sliced mushrooms, baby corn, or bok choy would all be excellent additions. Just ensure they are cut into similar-sized pieces for even cooking.
- Soy Sauce: Low-sodium is recommended to control the saltiness. Tamari is a great gluten-free alternative, and coconut aminos can work for a soy-free option.
- Heat Level: Adjust the red pepper flakes to your preference. For a milder dish, omit them entirely. For more heat, add a pinch more or a dash of sriracha.
Equipment
- Large pot for cooking noodles
- Large skillet or wok
- Whisk
- Cutting board
- Sharp knife
How to Make
Step 1: Prepare Noodles and Broccoli
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. During the last 2-3 minutes of cooking, toss in the broccoli florets to blanch them alongside the pasta. Once tender-crisp, drain the noodles and broccoli thoroughly and set aside.
Step 2: Whisk the Stir Fry Sauce
In a small bowl, combine the low-sodium soy sauce, fresh orange juice, honey, hoisin sauce, sesame oil, and red pepper flakes. Whisk everything together until well combined and smooth.
Step 3: Cook the Shrimp and Aromatics
Heat the olive oil in a large skillet or wok over medium-high heat. Add the seasoned shrimp (with salt and pepper) and cook for 1-2 minutes per side until they turn pink and opaque. Don’t overcook them! Remove the shrimp from the pan and set aside.
Step 4: Sauté Vegetables
To the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Stir in the julienned carrot and sliced red bell pepper. Cook for 2-3 minutes, stirring occasionally, until the vegetables are tender-crisp.
Step 5: Combine and Finish
Return the cooked shrimp, drained noodles, and broccoli to the skillet with the vegetables. Pour the prepared sauce over everything. Toss gently but thoroughly to ensure all ingredients are evenly coated. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and warm through.
Step 6: Garnish and Serve
Remove the stir fry from the heat. Garnish generously with thinly sliced green onions and toasted sesame seeds. Serve immediately and enjoy!
Pro Tips
- Mise en Place: Have all your ingredients prepped and ready before you start cooking. Stir-fries cook very quickly, so you won’t have time to chop mid-way.
- Don’t Overcrowd the Pan: Cook the shrimp in batches if necessary to avoid steaming instead of searing, which can make them rubbery.
- Hot Wok, Quick Cook: Ensure your skillet or wok is hot before adding ingredients to achieve that signature stir-fry char.
- Taste and Adjust: Always taste your sauce before adding it, and then the finished dish. Adjust seasonings like salt, pepper, or more red pepper flakes as needed.
Serving Suggestions
This shrimp noodle stir fry is a complete meal on its own, but you could also serve it alongside:
- A crisp side salad with a ginger-sesame dressing
- A bowl of steaming white or brown rice to soak up extra sauce
- Lime wedges for a fresh, zesty squeeze
Storage & Reheating
Store any leftover shrimp noodle stir fry in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth if it seems dry. You can also microwave it, though the noodles might soften more.
Variations & Substitutions
- Protein Swap: Replace shrimp with diced chicken breast, sliced pork tenderloin, or cubed firm tofu. Adjust cooking times accordingly.
- Vegetable Medley: Incorporate other quick-cooking vegetables like snow peas, water chestnuts, baby corn, or mushrooms.
- Spicier Kick: Add a few dashes of sriracha, a touch of sambal oelek, or extra red pepper flakes to the sauce.
- Nutty Flavor: A tablespoon of peanut butter whisked into the sauce will add a creamy, nutty depth.
- Gluten-Free: Use tamari instead of soy sauce and opt for rice noodles or certified gluten-free spaghetti.
Nutrition Information
This shrimp noodle stir fry offers a balanced meal, providing approximately 458 calories per serving. Each portion contains about 29 grams of protein, 68 grams of carbohydrates (with 4 grams of fiber), and 10 grams of fat. It’s a flavorful option packed with nutrients, though sodium content can vary based on your choice of soy sauce and added salt. Please note this is an estimate and can vary based on specific ingredients and preparation.
FAQ
Q: How do I prevent the shrimp from becoming rubbery?
A: The key is not to overcook them! Shrimp cook very quickly. Sauté them over medium-high heat for only 1-2 minutes per side until they turn pink and opaque, then remove them from the pan. They’ll finish cooking when tossed with the sauce.
Q: Can I prepare parts of this dish ahead of time?
A: Yes! You can whisk the sauce components together and store them in the fridge. Chop all your vegetables ahead of time. You can even cook and drain the noodles, tossing them with a little oil to prevent sticking, and store them in the fridge.
Q: What other vegetables work well in this stir fry?
A: Many vegetables are great in a stir fry! Consider adding sliced bell peppers (any color), snap peas, snow peas, sliced mushrooms, baby corn, bok choy, or even spinach. Just remember to add them based on their cooking time, harder vegetables first.
Q: Is this dish spicy?
A: The recipe includes ¼ teaspoon of red pepper flakes, which gives it a mild warmth. You can easily adjust this by adding more for extra heat or omitting them entirely for a non-spicy version.
Q: Can I make this gluten-free?
A: Absolutely! Simply swap out regular spaghetti for rice noodles or gluten-free spaghetti, and use tamari instead of traditional soy sauce.
Get ready to make this delicious shrimp noodle stir fry a staple in your kitchen! It’s proof that a healthy, homemade meal can be both quick and incredibly satisfying. Your taste buds will thank you!
Recipe Card
shrimp noodle stir fry
Ingredients
Equipment
Method
- In a large pot with salted boiling water, cook the 8 ounces Spaghetti Noodles according to package directions.
- Add in the 3 Cups 3 Cups Broccoli Florets around the last 2-3 minutes of cooking and let them cook together with the pasta until tender. Drain and set aside.
- In a small bowl, whisk 1/4 Cup Low-sodium soy sauce, 1/4 Cup Fresh Orange Juice, 2 tablespoons Honey, 2 tablespoons Hoisin Sauce, 2 teaspoons Sesame Oil, 1 teaspoon Freshly Grated Ginger, and 1/4 teaspoon Chili Flakes.
- Heat 1 tablespoon of 1 tablespoon Olive Oil in a large skillet over medium-high heat. Add in 1 pound Large Shrimp, 3 Garlic Cloves, a pinch of Salt & Pepper
- Cook for 2-3 minutes, then stir in 1 Medium Carrot and 1 Red Bell Pepper and cook for a minute more, or until everything is heated through.
- Add in the cooked spaghetti and broccoli, then pour the sauce over and toss to combine.
- Garnish with 2-3 Green Onions and 2 tablespoons Toasted Sesame Seeds. Enjoy!
