Spicy Garlic Shrimp Noodles (Print version)
Garlic-scented noodles with spicy shrimp, crisp peppers, and cilantro—ready in 30 minutes for an easy, flavorful dinner.
# What goes in:
→ 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 - 1 1/2 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
# Cooking steps:
01 - Cook 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 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 - Serve immediately on warm plates, garnished with extra cilantro leaves and lime wedges on the side.
# Tips from flavorandfeast:
01 -
- The sauce clings to every single noodle strand, so no bite is ever bland or forgettable.
- It looks like something from a restaurant menu but comes together in the time it takes to finish a podcast episode.
02 -
- Overcooked shrimp turn rubbery and sad, so always pull them from the pan slightly before you think they are done because carryover heat will finish the job.
- Mixing the sauce before you start cooking means you can work fast at the stove without scrambling to measure while things are already sizzling.
03 -
- Everything moves fast once the wok is hot, so prep and measure every single ingredient before you turn on the burner.
- A splash of the sauce mixture into the pan right before adding the noodles creates an instant glaze that coats more evenly than pouring it all at once.