Spicy Garlic Shrimp Noodles (Printable)
Succulent shrimp and silky noodles in a spicy garlic sauce with crisp veg and lime.
# What You 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
# How To Make It:
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 the sugar dissolves. 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 tablespoon of oil to the wok. Toss in the minced garlic and sliced chilies, stir-frying for about 30 seconds until deeply fragrant.
05 - Add the sliced 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.
06 - Return the seared shrimp to the wok, add the drained noodles, and pour in the prepared sauce. Toss everything together vigorously for 2–3 minutes, ensuring the noodles and shrimp are evenly coated and heated through.
07 - Transfer to serving plates and garnish generously with fresh coriander leaves, toasted sesame seeds, the reserved spring onions, and lime wedges. Serve immediately while hot.
# Expert Suggestions:
01 -
- It comes together in 30 minutes flat, which means you can pull it off on a Tuesday without breaking a sweat.
- The sauce hits every note you want: salty, tangy, sweet, and just fiery enough to keep things interesting.
02 -
- If you crowd the wok with too many shrimp at once they will steam instead of sear, so cook them in batches if your pan is on the smaller side.
- Rinsing the noodles in cold water after draining is the difference between silky separated strands and a clumpy stuck together mess.
03 -
- Toast the sesame seeds in a dry pan for two minutes before garnishing and you will unlock a nutty aroma that raw seeds simply cannot give you.
- Mix the sauce before you turn on the stove so you are not scrambling to measure fish sauce while garlic is burning in the wok.