Feed your eyes (and your mouths) on these drool-worthy Shrimp Stir Fried Noodles.
Tossed in a delicious sauce along with veggies, this shrimp stir fry noodles recipe is seriously basic, extremely versatile, 101% legit, and incredibly yummy noodle dish ready under 30 minutes.
Shrimp Stir Fry with Noodles
So much to love about this shrimp stir fried noodles. I love how easy it is to put together; I love the way it tastes; I love that it keeps super well as leftovers (hello, life-saver!); I love that the fried noodles are tossed in a superb sauce, accompanied by crunchy veggies and succulent shrimp.
Yes, a lot of love going on. 😉
If you want to turn this shrimp stir fry noodles into a no-meat/no-seafood dish, simply omit the shrimp.
In fact, I cannot decide what is my favorite way to serve this – shrimp or shrimp-less.
I can totally be a shrimp-stir-fry-noodles girl one day and the shrimp-less-stir-fry-noodles girl the next.
Types of Noodles
Okay, first thing first. Let’s talk about an important ingredient in our shrimp stir fry with noodles – the NOODLES.
When talking about noodles, there are so many different types of Asian noodles it can be overwhelming. For this shrimp stir fried noodles recipe, I use dried thin egg noodles (see picture below), or sometimes called canton noodles.
They are dry, thin, and typically have instructions in the back for making “Fried Noodles” with them.
I get these noodles from the Asian grocery store.
However, if you don’t have access to one, here’s the beauty of this shrimp stir fry noodle dish, you can use any thin noodles.
That’s right – rice noodles, ramen noodles (yes! the 10 cents ones from the grocery store) etc.
Another important aspect of shrimp stir fry noodles is the delicious umami sauce that we toss the noodles, shrimp and vegetables in.
It is made with lots of great spice/sauces (they should be available in most regular grocery stores in the U.S) to create a complex, gorgeous flavor:
- soy sauce – this is your good old regular soy sauce
- oyster (flavored) sauce – a widely used sauce in Chinese cooking with lots of umami flavors.. Don’t be turn off by the name – you don’t have to like oysters to like this. It doesn’t taste like oysters at all!
- rice cooking wine – I typically use the popular Chinese cooking wine, Shaohsing wine, that is used in a lot of authentic Chinese dishes.
- sesame oil
- white pepper – black pepper works great too.
- dark soy sauce – dark soy sauce is optional, as this gives it more color than flavor. If you cannot find it, simply omit it.
How to Make Shrimp Stir Fry Noodles
First thing you need to do to make shrimp stir fried noodles is to boil your noodles in boiling water very briefly to soften them (but avoid over-cooking as they will turn soggy) prior to throwing them into the wok for stir fry.
If you are using a different noodle, you will most likely have to do that too if they are dried.
Another thing to note, is to prep the rest of the ingredients before you start heating up the wok. It will make the process go easier because it goes very quickly!
Whenever I stir fry, I spend more time cutting up and prepping the ingredients than the actual stir-frying itself!
If you have been following this blog, you know I love my wok. And yes, it’s a lot easier to making shrimp stir fry noodles using a wok.
However, if you don’t have one, the next best alternative is a large skillet, preferably non-stick.
A large-sized skillet will give you room to move the shrimp and noodles around when stir-frying…and this will make the dish cook more evenly.
A non-stick surface will prevent the noodles from sticking to the wok/skillet, so add more oil if not using a non-stick appliance.
When stir frying shrimp stir fry noodles, we cook the shrimp first, remove them, add the noodles, and then add the cooked shrimp back into the wok.
Removing the shrimp gives you the ability to control how long the shrimp is cook, and avoid overcooking.
You can definitely add other veggies to this dish.
I like adding carrots, cabbage and green onions to this because they require little cooking and cooks quickly, and frankly, I just like carrots and cabbage in my shrimp stir fry noodles.
If the veggie you use needs a longer cooking time, consider cooking them first before adding the noodles, just like we did with the shrimp.
Pro-tips to making Shrimp Stir Fried Noodles
Making shrimp stir fry noodles is fairly easy, especially if you take notes of some of the tips and tricks below:
- Stir fry using high heat! Heat up wok with vegetable oil and always wait till you can feel the heat coming out from the wok before adding other items to it
- Make sure to pay dry defrosted shrimp before adding them to the wok…no water puddle in the wok please! 😉
- The stir-frying process goes fast. That is why we prep well and have all ingredients within arm’s reach. Also, keep moving the ingredients around in the wok to ensure they cook evenly. Typically one should not have time to walk away during the stir fry process. 🙂
- Stir-fry takes some time to master/perfect…but you totally got this!
If you want to learn even more general stir fry tips, check out my 8 Tips to a Great Stir Fry article!
This is a fairly dry noodle dish. No sauce at the bottom of the pan, but just enough to coat the noodles and gives it all the layers of flavors from the sauce.
The sauce = DELICIOUSNESS.
Is it just me or is anyone else hungry???
Make this TODAY!! Then let me know how it goes please! 🙂
Frequently Asked Questions
Bell peppers, onions, baby corn, spinach etc work great. Thinly slice your veggies if needed so they cook quickly.
Yes! Honestly, any types of noodles work. I also like using ramen noodles, rice noodles, lo mein noodles etc. Just make sure to soften them by boiling them before stir frying if they are hard and dry.
Microwaving your shrimp stir fry noodles is an easy and quick way to reheat it, and it will still tastes delicious! If noodles are dry, sprinkle a few drops of water onto it before microwaving it.
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Calling all noodle fans
Oh hey you, noodle fan, you! Check out some other yummy Asian noodle dishes on the blog!
- Pad See Ew Noodles
- Simple Thai Noodle Bowl
- Ramen Noodle Stir Fry
- Mee Goreng Mamak (Malaysian Fried Noodles)
- Tom Yum Fried Noodles
- Vietnamese Noodle Bowl with Grilled Pork
Other Shrimp Recipes
- Blackened Shrimp Pasta
- Honey Lemon Garlic Shrimp
- Crispy Shrimp Bowls
- Chili Lime Shrimp with Avocado Crema
Shrimp Stir Fried Noodles
- ~6 oz thin egg noodles/ canton noodles (dried kind)
- 6 oz shrimp
- 1-2 tbsp minced garlic
- 1/4 cup sliced white onions
- 1/2 cup chopped green onions (~1-inch long)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1-2 tbsp vegetable oil
Stir fry sauce
- 2 tbsp oyster (flavored) sauce
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp rice cooking wine
- 1-2 dash white pepper or black pepper
- 1 tsp sugar
- 1 tsp dark soy sauce optional
- Fill a medium pot with water and bring to boil. Add noodles to boiling water and cook for 3 minutes (or according to package instruction for fried noodles). Drain water from noodles. Add some vegetable oil to the noodles and mix it around if it will be sitting for a while prior to cooking. This will prevent the noodles from clumping and sticking together.
- In a small bowl, mix together all ingredients for stir fry sauce
- Prep the other ingredients – shrimp, garlic, white onions, green onions, cabbage, and carrots.
- Heat up wok under high heat. Add ~1/2 tbsp vegetable oil. Once wok is heated up, add defrosted shrimp (make sure it is pat dry) and cook for a few minutes until shrimp is done. Remove shrimp from wok.
- Add ~1 tbsp vegetable oil to wok. Once oil is hot, add garlic and onions and cook for 30 seconds or so, avoid burning the garlic.
- Add noodles and stir continuously for 1 minute or so, then add sauce to noodles. Continue stirring noodle for another minute or so, and coat noodles evenly with sauce. (See Note 1)
- Add shrimp, green onions, shredded cabbage and shredded carrots to the noodles. Stir for 30 seconds or so, then remove promptly.
- Serve and enjoy.