Spicy Garlic Shrimp Noodles (Printable)
Tender shrimp and garlic noodles in a bold soy-sriracha glaze, brightened with cilantro and lime.
# What You'll 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 Steps:
01 - Cook the noodles according to package directions. Drain thoroughly and set aside.
02 - In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sriracha, brown sugar, and sesame oil until well combined. Set aside.
03 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
04 - Add the shrimp to the pan and cook for 2 to 3 minutes, turning once, until pink and just cooked through. Remove the shrimp from the pan and set aside.
05 - In the same pan, add the sliced bell pepper and julienned carrot. Stir-fry for 2 minutes until slightly tender but still crisp.
06 - Return the cooked noodles and shrimp to the pan. Pour the prepared sauce over everything and toss continuously until all components are evenly coated and heated through, about 2 minutes.
07 - Remove the pan from heat. Add the sliced green onions and chopped cilantro, tossing gently to incorporate.
08 - Transfer to serving plates immediately. Garnish with additional fresh cilantro and lime wedges on the side.
# Expert Advice:
01 -
- Everything cooks in one pan, which means you get maximum flavor and barely any dishes to wash afterward.
- The sauce hits every note: salty, sweet, spicy, and tangy, all at once without needing a long ingredient list.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them from the pan the moment they are just pink and curled.
- Mixing the sauce before you start cooking saves you from scrambling at the stove while garlic burns in the pan.
03 -
- Dry your shrimp thoroughly with paper towels before they hit the pan, because moisture is the enemy of a good sear.
- Have every single ingredient measured and ready before you turn on the stove, since this whole dish comes together faster than you might expect.