Spicy Garlic Shrimp Noodles (Printable)

Garlic-forward shrimp and noodles tossed with crisp peppers, carrots, cilantro and a spicy soy-sriracha glaze.

# 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, adjusted 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 - Cook the noodles according to package directions. 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.
04 - Add shrimp to the pan and cook for 2 to 3 minutes until pink and just cooked through. Remove 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.
06 - Return the cooked noodles and shrimp to the pan. Pour the prepared sauce over everything and toss until well coated and heated through, about 2 minutes.
07 - Remove from heat. Toss in the sliced green onions and chopped cilantro. Serve immediately, garnished with extra cilantro and lime wedges.

# Expert Tips:

01 -
  • The sauce clings to every single noodle strand so each bite is packed with flavor, not just the ones that got lucky.
  • It looks like something from a restaurant menu but comes together with one pan and zero fancy technique.
  • You can swap the shrimp for chicken, tofu, or whatever protein is sitting in your fridge and it still works beautifully.
02 -
  • Overcooked shrimp turn rubbery and sad, so pull them from the pan the moment they are just pink because residual heat will finish the job.
  • If your noodles sit too long after draining they will fuse into an unbreakable mass, so a light coating of oil is your best insurance policy.
  • The sauce will look like too much liquid at first but the noodles drink it up fast, so trust the process and keep tossing.
03 -
  • Everything moves fast once you start cooking so have every ingredient measured and within arm reach before you turn on the heat, because garlic burns while you are hunting for the soy sauce.
  • A wok makes the biggest difference here because the high curved sides let you toss the noodles without launching them onto your stove, but a large skillet works if that is what you have.

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