Spicy Garlic Shrimp Noodles (Printable Version)

Succulent shrimp, spicy garlic sauce, crisp veggies and tender noodles ready in 30 minutes.

# What You'll Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Noodles

02 - 10.5 oz rice noodles or egg noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 3.5 oz snow peas, trimmed
05 - 2 spring onions, sliced

→ Sauce & Aromatics

06 - 4 cloves garlic, minced
07 - 1–2 red chilies, finely sliced (adjust to taste)
08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp fish sauce
11 - 1 tbsp fresh lime juice
12 - 1 tsp sugar
13 - 2 tbsp vegetable oil

→ Garnish

14 - Fresh coriander leaves
15 - Toasted sesame seeds
16 - Lime wedges

# Directions:

01 - Cook noodles according to package directions until tender. Drain in a colander, rinse under cold water to halt cooking, and set aside.
02 - In a small mixing bowl, whisk together soy sauce, oyster sauce, fish sauce, fresh lime juice, and sugar until the sugar dissolves. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add shrimp in a single layer and stir-fry for 2–3 minutes until pink, curled, and cooked through. Transfer to a plate and set aside.
04 - Add the remaining oil to the same wok. Toss in minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant and lightly golden.
05 - Add the sliced red bell pepper, trimmed snow peas, and most of the spring onions to the wok. Stir-fry for 2–3 minutes until the vegetables are crisp-tender but still vibrant.
06 - Return the seared shrimp to the wok. Add the drained noodles and pour the prepared sauce over everything. Toss vigorously for 2–3 minutes, ensuring noodles and shrimp are evenly coated and heated through.
07 - Transfer to serving plates while hot. Garnish generously with fresh coriander leaves, toasted sesame seeds, reserved spring onions, and lime wedges on the side.

# Expert Advice:

01 -
  • The entire thing comes together in 30 minutes, which means you can start hungry and finish eating without ever leaving the kitchen.
  • That garlic chili sauce clings to every single noodle strand like it was meant to be there, and nothing about it tastes like a shortcut.
02 -
  • Overcooked shrimp turn rubbery and sad, so pull them from the pan the second they curl into a C shape and turn fully pink.
  • Cold noodles straight from the fridge will drop the wok temperature and make everything steam instead of fry, so let them come to room temperature first.
03 -
  • Pat the shrimp completely dry with paper towels before they hit the wok, because moisture is the enemy of a good sear.
  • Toast the sesame seeds in a dry pan for one minute until they smell nutty and start to pop, it takes almost no effort and makes a huge difference.

Return