Whipping up this shrimp stir-fry with noodles is always a delight in my kitchen! And it’s so much better than takeout.
Tender shrimp, colorful veggies, and perfectly cooked noodles all come together in a mouthwatering sauce.
What I love most about this dish is how easy it is to make without sacrificing any flavor.
The secret is in the sauce. It’s a delicious blend of hoisin, soy sauce, sesame oil, and a touch of honey. Trust me, you’ll want to lick the bowl clean!
Why You’ll Love This Shrimp Stir-Fry with Noodles
Quick and Easy: This recipe is incredibly fast to prepare and cook, making it perfect for busy weeknights or when you need a meal in a hurry.
Taste Sensation: The combination of hoisin sauce, soy sauce, sesame oil, and honey creates a rich, savory, and slightly sweet taste. It’ll leave you wanting more.
Crowd-Pleaser: It appeals to a wide range of palates, making it an excellent choice for family dinners, parties, or gatherings.
Easy Cleanup: With only one pan required for cooking, this recipe minimizes cleanup. You can enjoy your meal without the hassle of a messy kitchen.
Ingredients
- Large Shrimp: They’re the star of the dish, providing a burst of protein and flavor.
- Lo Mein Noodles: Soft and chewy, they soak up the savory sauce, making each bite a delight.
- Vegetable Oil: It allows the natural flavors of the vegetables and shrimp to shine while preventing sticking and burning.
- Broccoli, Red Bell Pepper, Carrot: A colorful trio of vegetables adds crunch, sweetness, and a pop of color.
- Garlic and Ginger: Aromatic and pungent, these two ingredients add depth and warmth to the dish.
- Scallions: They provide a fresh and oniony flavor, balancing out the richness of the sauce.
- Sauce: It’s a blend of hoisin sauce, reduced-sodium soy sauce, sesame oil, reduced-sodium chicken broth, honey, and cornstarch.
How to Make Shrimp Stir-Fry with Noodles
Skip takeout and make these easy noodles at home!
1. Prepare the noodles. Cook the noodles according to package directions until al dente. Drain and toss with a small amount of oil to prevent sticking. Set aside.
2. Mix the sauce. In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
3. Cook the shrimp. Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Transfer to a plate.
4. Stir-fry vegetables. Add the remaining 2 tbsp of oil to the pan. Stir-fry the broccoli, bell pepper, and carrots for 2-3 minutes until crisp-tender. Add the garlic, ginger, and scallion whites. Cook for 30 seconds until fragrant.
5. Simmer the sauce. Pour the sauce into the pan and bring to a simmer. Let it thicken slightly, about 1 minute.
6. Combine the ingredients. Add the cooked noodles and shrimp to the pan. Toss everything together until well coated in the sauce and heated through, for about 1-2 minutes.
7. Garnish and serve. Garnish with scallion greens and serve immediately. Enjoy!
Tips for the Best Shrimp Stir-Fry with Noodles
This dish is super easy, but these tips make it perfect.
- Get ahead of the game. Have all your ingredients chopped, measured, and ready to go before you start cooking. This ensures a smooth and efficient stir-fry process.
- Get the shrimp nice and dry. Pat the peeled and deveined shrimp dry with paper towels to remove excess moisture. This helps them sear better and develop more flavor.
- Don’t start too soon. Ensure your wok or skillet is hot enough before adding the ingredients. You want to achieve that signature stir-fry taste and texture.
- Have fun with variations. Customize the dish by using different proteins (chicken, beef, tofu), noodles (rice noodles, udon), or vegetables (bok choy, mushrooms, snap peas) based on your preferences.
- Create an Asian feast. Serve hot, garnished with scallion greens. Pair with dishes like egg rolls, steamed dumplings, or a refreshing cucumber salad for a complete Asian-inspired meal.
How to Store
If you have leftover noodles, here’s how to store them.
To Store: Allow the dish to cool completely, then transfer it to an air-tight container. Store in the refrigerator for up to 3 days.
To Reheat: For the best results, reheat in a skillet over medium heat, stirring occasionally until warmed through. Or, microwave in 30-second intervals, stirring between each, until heated to your liking.
Shrimp Stir-Fry with Noodles
4
servings10
minutes10
minutes513
kcalSkip takeout and make this shrimp stir-fry with noodles at home! It’s savory, filling, and full of so much delicious flavor.
Ingredients
1 lb large shrimp, peeled and deveined
14 oz lo mein noodles
3 tbsp vegetable oil, divided
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 medium carrot, julienned or shredded
2 cloves garlic, minced
1 tsp freshly grated ginger
2 scallions, sliced, white and green parts separated
- For the Sauce:
3 tbsp hoisin sauce
2 tbsp reduced sodium soy sauce
1 tbsp sesame oil
1/4 cup reduced sodium chicken broth
1 tbsp honey
1 tsp cornstarch
Instructions
- Cook the noodles according to package directions until al dente. Drain and toss with a small amount of oil to prevent sticking. Set aside.
- In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
- Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove to a plate.
- Add the remaining 2 tbsp of oil to the pan. Stir-fry the broccoli, bell pepper, and carrots for 2-3 minutes until crisp-tender. Add the garlic, ginger, and scallion whites. Cook for 30 seconds until fragrant.
- Pour the sauce into the pan and bring to a simmer. Let it thicken slightly, about 1 minute.
- Add the cooked noodles and shrimp to the pan. Toss everything together until well coated in the sauce and heated through, for about 1-2 minutes.
- Garnish with scallion greens and serve immediately. Enjoy!
I went a bit heavy on the veggies but the noodles are still about 3 times what I needed. It was kind of all noodles with rare sightings of shrimp & veggies.
Same thing happened to me….could the 14oz be incorrect?