Spicy Garlic Shrimp Noodles (Printable)
Garlicky shrimp and noodles with crisp bell pepper and carrot, tossed in a spicy soy-sriracha glaze and finished with 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
# Steps:
01 - Cook noodles according to package directions until tender. Drain thoroughly and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sriracha, brown sugar, and sesame oil until well combined. Set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant and lightly golden.
04 - Add shrimp to the pan in an even layer. Cook for 2 to 3 minutes, turning once, until pink and just cooked through. Remove shrimp and set aside.
05 - In the same pan, add sliced bell pepper and julienned carrot. Stir-fry for 2 minutes until slightly tender but still crisp.
06 - Return cooked noodles and shrimp to the pan. Pour the sauce over everything and toss vigorously until all ingredients are evenly coated and heated through, about 2 minutes.
07 - Remove from heat. Toss in sliced green onions and chopped cilantro. Serve immediately, garnished with extra cilantro and lime wedges on the side.
# Expert Advice:
01 -
- The sauce hits every note: salty, sweet, spicy, and a little funky from the fish sauce, making every bite deeply satisfying without being one dimensional.
- It reheats surprisingly well the next day, so making extra is never a mistake you will regret at lunchtime.
02 -
- Overcooked shrimp turn rubbery and sad faster than almost any other protein, so pull them from the pan the moment they look fully pink because residual heat will finish the job.
- Patting the shrimp dry before they hit the oil is the difference between a proper sear and a sad steam, and it takes less than a minute with a paper towel.
03 -
- Heat your wok until it just starts to smoke before adding oil, because a properly hot pan is what gives you that elusive smoky wok hei flavor without a restaurant grade burner.
- Mix the sauce and prep all vegetables before you turn on the stove, because once things start moving they move fast and you will not have time to mince garlic mid stir fry.