Spicy Garlic Shrimp Noodles (Printable)
Tender garlicky shrimp tossed with noodles, crisp veggies, and a spicy soy-sriracha sauce, 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 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
# How to Make It:
01 - Prepare 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 blended. 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.
04 - Add the shrimp to the pan and 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 components are evenly coated and heated through, about 2 minutes.
07 - Remove from heat. Add the sliced green onions and chopped cilantro, tossing gently to incorporate.
08 - Transfer to serving plates immediately. Garnish with extra cilantro and lime wedges on the side.
# Expert Tips:
01 -
- The sauce hits every note, sweet, salty, spicy, and umami, and it comes together from pantry staples you probably already have.
- It is genuinely fast enough for a weeknight but pretty enough to serve when friends come over and you want to look impressive without trying very hard.
02 -
- Drying the shrimp thoroughly before cooking is the difference between a beautiful sear and a sad steam, and I learned this the hard way after pulling pale, rubbery shrimp from the pan more than once.
- Mixing the sauce before you start cooking means you can pour it in one confident motion instead of fumbling with measuring spoons while everything is already hot and moving fast.
03 -
- Your wok or skillet needs to be genuinely hot before anything goes in, a properly heated pan is the single biggest factor in getting that smoky, slightly charred flavor that separates home cooking from something truly special.
- A squeeze of lime right at the end is not optional, it brightens the whole dish and balances the richness of the sauce in a way nothing else can.