Spicy Garlic Shrimp Noodles (Printable Version)
Heat of chilies, garlicky shrimp, tender noodles and crisp veg tossed in a tangy soy-lime sauce for quick, vibrant dinner.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Cook the noodles according to package instructions. Drain, rinse under cold water to halt cooking, and set aside.
02 - In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, lime juice, and sugar until well combined. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and stir-fry for 2–3 minutes until they turn pink and are cooked through. Transfer to a plate and set aside.
04 - Add the remaining oil to the wok along with the minced garlic and sliced chilies. Stir-fry for 30 seconds until fragrant, taking care not to burn the garlic.
05 - Toss in the sliced bell pepper, trimmed snow peas, and most of the spring onions (reserve some for garnish). Stir-fry for 2–3 minutes until the vegetables are crisp-tender.
06 - Return the seared shrimp to the wok, add the drained noodles, and pour the sauce over everything. Toss vigorously for 2–3 minutes, ensuring the noodles and shrimp are evenly coated and heated through.
07 - Transfer to serving plates and garnish with fresh coriander leaves, toasted sesame seeds, the reserved spring onions, and lime wedges. Serve immediately while hot.
# Tips from hearthlykitchen:
01 -
- It comes together in 30 minutes flat, which means you can satisfy a fierce noodle craving on even the most chaotic weeknight.
- The balance of heat, tang, and savory depth makes this taste like something from a restaurant that has been perfecting its wok technique for decades.
02 -
- Do not overcrowd the wok with shrimp because they will steam instead of sear and you will lose that gorgeous caramelized edge.
- Have every single ingredient prepped and measured before you turn on the heat because stir frying moves fast and things burn while you are still chopping garlic.
03 -
- Toast the sesame seeds in a dry pan for about a minute until they turn golden and fragrant, because this tiny step elevates the entire dish from good to unforgettable.
- Use the largest wok or skillet you own because crowded noodles steam instead of fry, and you want those slightly charred, smoky edges.