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Easy Shrimp Stir Fry With Noodles

A quick and flavorful shrimp stir fry with noodles, crisp vegetables, and a savory garlic-ginger sauce. Ready in 30 minutes and perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Shrimp, peeled and deveined medium or large
  • 8 oz Rice noodles or lo mein noodles
  • 1 Red bell pepper, sliced
  • 1 cup Broccoli florets
  • 1 Carrot, thinly sliced
  • 1 cup Snap peas
  • 3 Green onions, sliced
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 tbsp Cooking oil divided
Stir Fry Sauce
  • 1/4 cup Low-sodium soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Honey or brown sugar
  • 1 tbsp Rice vinegar or lime juice
  • 1 tbsp Cornstarch
  • 1/4 cup Water or chicken broth

Equipment

  • Large skillet or wok
  • Mixing Bowl

Method
 

Instructions
  1. Cook the noodles according to package instructions. Drain and set aside.
  2. In a bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, cornstarch, and water until smooth.
  3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
  4. Add remaining oil to the pan. Stir fry garlic and ginger for 30 seconds, then add bell pepper, broccoli, carrot, and snap peas. Cook 3–5 minutes until crisp-tender.
  5. Return shrimp to the pan. Add cooked noodles and pour in the sauce. Toss well and cook 2–3 minutes until sauce thickens and coats everything evenly.
  6. Remove from heat, garnish with green onions and sesame seeds if desired, and serve warm.

Notes

Use low-sodium soy sauce to control salt levels. Avoid overcooking the shrimp to keep them tender. For a gluten-free version, use rice noodles and tamari instead of regular soy sauce.