Spicy Garlic Shrimp Noodles (Printable)

Garlic-spiked shrimp and noodles tossed in a spicy soy-sriracha sauce with bell pepper, cilantro, and lime.

# 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 - 1½ 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 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, stirring constantly to prevent burning.
04 - Add the peeled shrimp to the skillet 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 on a plate.
05 - In the same skillet, 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 skillet. Pour the prepared sauce over everything and toss vigorously until all ingredients are evenly coated and heated through, about 2 minutes.
07 - Remove the skillet 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 Advice:

01 -
  • The sauce tastes like something from a restaurant but comes together with pantry staples you probably already have.
  • It goes from cutting board to plate in thirty minutes flat, which makes it a lifesaver on chaotic weeknights.
  • Everyone at the table can customize their heat level by adding more sriracha or fresh chili at the end.
02 -
  • Do not walk away from the garlic in the hot wok because it can go from golden to bitter in seconds.
  • Removing the shrimp before adding the vegetables keeps them tender rather than rubbery.
  • If you are using rice noodles, a quick rinse after draining prevents them from turning into one giant clump.
03 -
  • Pat the shrimp completely dry with paper towels before they hit the pan so you get a proper sear instead of a steam.
  • Have every ingredient measured and ready before you turn on the stove because stir frying moves fast and there is no time to chop once you start.

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