Easy Shrimp & Noodle Saute

Shrimp & Noodle Saute is one of my favorite quick meals. When I think about Shrimp & Noodle Sauté, I remember how easy it is to make after a busy day. I love cooking this dish because it combines fresh shrimp and colorful veggies with tasty noodles. The best part is that it only takes about 20 minutes from start to finish, so I can enjoy a delicious dinner without spending hours in the kitchen.

Fresh Ingredients

For Shrimp & Noodle Saute, I always start by gathering fresh ingredients. I pick up some shrimp from the market, along with bell peppers, broccoli, and carrots. The bright colors of the vegetables make me happy, and they add so much flavor. I also grab some soy sauce and garlic, which really bring the dish together. Using fresh ingredients makes a big difference, and I can feel good about what I’m serving my family.

Cooking Time

When it’s time to cook, I heat up my pan and add a little oil. As the oil gets hot, I toss in the garlic and let it sizzle for a moment. Then, I add the shrimp, watching them turn pink and curl up. The smell is amazing! I add the veggies next and stir everything together. Finally, I mix in the noodles and drizzle on the soy sauce. Just like that, my Shrimp & Noodle Sauté is almost ready.

Once everything is cooked, I serve the Shrimp & Noodle Sautée in big bowls. I love how colorful it looks on the table. My family gathers around, excited to dig in. We talk about our day and enjoy every bite. Shrimp & Noodle Sauté is more than just a meal; it’s a moment we share together. I smile, knowing that I made something simple and delicious that we all love.

Chef’s Notes- Shrimp & Noodle Saute

• Make sure to peel and devein the shrimp beforehand. Having all ingredients ready and prepped (miso, garlic, ginger, vegetables) will make the cooking process smoother and quicker.
• When using wide rice noodles, soak them in hot water for 10-15 minutes until they are soft but not mushy. Rinse them under cold water to stop the cooking process, then separate them before adding them to the stir-fry. This prevents clumping.
• Maintain medium-high heat while cooking. This ensures the shrimp cook quickly, becoming tender without becoming rubbery.
• Feel free to add or substitute vegetables according to what you have on hand. Snap peas, bell peppers, broccoli, or carrots all work well and can enhance the dish’s flavor and nutrition.
• For more depth, consider adding a splash of fish sauce or a sprinkle of five-spice powder to the shrimp marinade.
• Serve with lime wedges to squeeze over the dish for an extra layer of flavor. A sprinkle of fresh herbs like cilantro or Thai basil can elevate the dish’s presentation and taste.

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Shrimp & Noodle Saute

0.0 from 0 votes

Course: Main CourseCuisine: ChineseDifficulty: Easy

Servings

4

Prep time

10

minutes

Cooking time

15

minutes

Calories

450

kcal

Total time

25

minutes

Indulge in the delectable flavors of our easy Shrimp and Rice Noodles Stir-Fry! Perfect for a quick weeknight dinner, this dish combines succulent shrimp with fresh vegetables and savory sauces, all tossed with wide rice noodles for a satisfying meal. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple yet impressive, sure to delight your family and friends. Get ready to savor a restaurant-quality dish from the comfort of your home!

Ingredients

• Shrimp Marinade

• 1 pound large shrimp peeled and deveined

• 1 tablespoon rice vinegar

• 1 teaspoon light soy sauce

• 1/8 teaspoon white pepper

• Sauce Mixture

• 1 teaspoon dark soy sauce with mushroom flavor

• 1 tablespoon light soy sauce

• 1 teaspoon chili oil (optional for heat)

• 1/4 teaspoon granulated sugar

• 1 tablespoon rice vinegar

• 2 tablespoons water

• Vegetables and Aromatics

• 2 tablespoons vegetable oil divided

• 1/2 tablespoon minced fresh ginger

• 1 tablespoon minced garlic

• 1 red chili or 1/4 red bell pepper, seeded and julienned

• 3 ounces sliced shiitake mushrooms

• 3/4 pound fresh wide rice noodles separated

• 4 to 5 green onions halved lengthwise and cut into 2-inch pieces

• 4 ounces tender bean sprouts

• Garnish

• 1 teaspoon toasted sesame oil

• sesame seeds for sprinkling

• Alternative Ingredients:

• Shrimp: tofu or chicken

• Rice wine: dry sherry or mirin

• Light soy sauce: tamari gluten-free

• Dark soy sauce: regular soy sauce or mushroom soy sauce

• Chili oil: sriracha or omit for non-spicy

• Shiitake mushrooms: button mushrooms or oyster mushrooms

• Chow Fun noodles: fettuccine or rice vermicelli

• Sesame oil: peanut oil or omit

• Pear River Bridge soy sauce: any light soy sauce brand

Directions

• Marinate Shrimp – In a mixing bowl, combine the shrimp with rice vinegar, light soy sauce, and white pepper. Toss to coat evenly and let it sit for 10 minutes to enhance flavor.
• Prepare the Sauce – In a separate bowl, whisk together dark mushroom soy sauce, light soy sauce, chili oil (if using), sugar, rice vinegar, and water until sugar dissolves. Set aside.
• Stir-Fry Aromatics and Vegetables – Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium-high heat. Add minced ginger and garlic, sauté for about 1 minute until fragrant. Add the julienned red chili or bell pepper and sliced mushrooms, cooking for another 2-3 minutes until vegetables are tender.
• Cook Noodles and Shrimp – Push the vegetables to one side of the pan and add the remaining 1 tablespoon of oil. Add the marinated shrimp and cook until they turn pink and opaque, about 2-3 minutes. Incorporate the separated rice noodles into the pan, pouring the prepared sauce over them. Toss everything together to ensure even coating, cooking for 3-4 minutes until noodles are heated through.
• Finish and Garnish – Add green onions and bean sprouts to the pan, stirring gently to combine. Drizzle with sesame oil and sprinkle sesame seeds on top before serving. Enjoy your homemade shrimp chow fun!

Equipment

• chef’s knife
• cutting board
• nonstick pan
• measuring cups and spoons
• Mixing bowls
• silicone spatula set

Notes

• Ensure the rice noodles are separated and not clumped before stir-frying to achieve the perfect texture. For added depth of flavor, marinate the shrimp for at least 10 minutes before cooking. If you prefer more veggies, feel free to add bell peppers, snap peas, or carrots. Serve this dish with a side of steamed broccoli or a fresh green salad for a balanced meal. To enhance the spiciness, increase the amount of chili oil or add a sprinkle of crushed red pepper flakes.

Nutrition Facts

• Calories: 450kcal
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 150mg
• Sodium: 1200mg
• Potassium: 600mg
• Carbohydrates: 50g
• Fiber: 5g
• Sugar: 8g
• Protein: 25g
• Vitamin A: 700IU
• Vitamin C: 15mg
• Calcium: 60mg
• Iron: 5mg

FAQ- Shrimp & Noodle Saute

Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp. Just be sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture for better sautéing.

What can I substitute for rice noodles?

If rice noodles are unavailable, you can use fettuccine, rice vermicelli, or even zucchini noodles for a low-carb option. Adjust cooking times as needed.

Is this dish suitable for meal prep?

Absolutely! This stir-fry can be made in advance and stored in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.

How can I make this dish spicier?

To increase the heat, add more chili oil, incorporate sliced fresh chilies, or sprinkle crushed red pepper flakes before serving. Adjust to your heat preference!

Can I make this dish vegetarian or vegan?

Yes! Substitute the shrimp with tofu or tempeh for a vegetarian or vegan option. Use vegetable broth instead of the marinade ingredients, and ensure any sauces used are vegan-friendly.