Spicy Garlic Shrimp Noodles (Printable Version)

Garlicky shrimp and noodles tossed in a spicy‑sweet soy sauce with crisp veggies, cilantro and lime for a quick, vibrant dinner.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Noodles

02 - 10 oz rice noodles or egg noodles

→ Vegetables & Aromatics

03 - 1 red bell pepper, thinly sliced
04 - 1 small carrot, julienned
05 - 2 green onions, sliced
06 - 5 cloves garlic, minced
07 - 2 tbsp fresh cilantro, chopped, plus extra for garnish

→ Sauce

08 - 3 tbsp soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp fish sauce
11 - 1½ tbsp sriracha, adjust to taste
12 - 1 tbsp brown sugar
13 - 1 tsp sesame oil

→ Cooking

14 - 2 tbsp vegetable oil
15 - 1 lime, cut into wedges

# How To Make It:

01 - Prepare noodles according to package directions. Drain thoroughly and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sriracha, brown sugar, and sesame oil until well combined. Set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add shrimp to the pan and cook for 2 to 3 minutes until pink and just cooked through. Remove shrimp and set aside.
05 - In the same pan, add sliced bell pepper and julienned carrot. Stir-fry for 2 minutes until slightly tender.
06 - Return cooked noodles and shrimp to the pan. Pour the sauce over everything and toss until well coated and heated through, about 2 minutes.
07 - Remove from heat. Toss in sliced green onions and chopped cilantro.
08 - Serve immediately, garnished with extra cilantro and lime wedges on the side.

# Helpful Hints:

01 -
  • It hits that magical spot between weeknight practicality and something that feels genuinely special on the plate.
  • The sauce is the kind of sticky, savory, spicy situation that makes you lick your fingers without shame.
  • Cleanup is shockingly minimal for something that tastes like it came from a restaurant kitchen.
02 -
  • Do not walk away from the garlic in that hot pan because it goes from golden and fragrant to bitter and ruined in what feels like two heartbeats.
  • Overcooked shrimp turn rubbery fast, so pull them from the pan slightly before you think they are done since they will continue cooking in the residual heat.
  • Have every single ingredient prepped and measured before you turn on the stove because this moves quickly once the flame is lit.
03 -
  • Pat the shrimp completely dry with paper towels before they hit the pan because moisture is the enemy of a good sear.
  • Toast the sesame oil in the sauce for ten seconds in the wok before adding the rest of the liquids to deepen its flavor dramatically.

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