Spicy Garlic Shrimp Noodles (Printable)
Tender shrimp and garlicky noodles in a spicy soy-sesame sauce with crisp veggies and 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
# How To Make:
01 - Cook 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, stirring constantly to prevent burning.
04 - Add shrimp to the pan in a single layer. Cook for 2 to 3 minutes, turning once, 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 but still crisp.
06 - Return the cooked noodles and shrimp to the pan. Pour the prepared sauce over everything and toss vigorously until all ingredients are evenly coated and heated through, about 2 minutes.
07 - Remove from heat. Add sliced green onions and chopped cilantro, tossing gently to distribute throughout the dish.
08 - Plate immediately, garnishing with additional fresh cilantro and lime wedges on the side.
# Expert Tips:
01 -
- It delivers the kind of bold, garlicky heat that makes you close your eyes after the first bite.
- Everything cooks in one pan, which means you get maximum flavor and minimal dishwashing.
02 -
- Do not walk away from the garlic, because those thirty seconds between fragrant and burnt happen faster than you think.
- Pulling the shrimp out of the pan before adding the vegetables is the single step that keeps them tender instead of rubbery.
03 -
- Pat the shrimp completely dry with paper towels before they hit the pan, because moisture is the enemy of a good sear.
- Have every single ingredient measured and ready before you turn on the stove, since this recipe moves fast and waits for no one.