Shrimp Stir-Fry with Noodles

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.

Stir fried shrimp with lo mein noodles.
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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.

Stir fried shrimp in hoisin and soy sauce with carrots, bell peppers and broccoli.

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.
Platter of stir fry shrimp with noodles.

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!

Lo mein noodles, shrimp, carrots, broccoli, scallions and bell peppers, stir fried in hoisin and soy sauce.

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.
Plates of stir fry shrimps with noodles on a table.

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

Course: Main CourseCuisine: Asian
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

513

kcal

Skip takeout and make this shrimp stir-fry with noodles at home! It’s savory, filling, and full of so much delicious flavor.

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Enter your email below & we'll send it straight to your inbox.

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!

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1 thought on “Shrimp Stir-Fry with Noodles”

  1. 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.

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