Spicy Garlic Shrimp Noodles (Printable)

Succulent shrimp and garlic tossed with noodles, chilies, soy and lime for a vibrant weeknight stir-fry.

# What You'll 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

# Steps:

01 - Cook noodles according to package instructions. Drain, rinse under cold water, and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, lime juice, and sugar until combined. Set aside.
03 - Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add shrimp and stir-fry for 2–3 minutes until pink and cooked through. Remove shrimp and set aside.
04 - Add the remaining oil, garlic, and chilies to the pan. Stir-fry for 30 seconds until fragrant.
05 - Add the bell pepper, snow peas, and most of the spring onions. Stir-fry for 2–3 minutes until just tender.
06 - Return the shrimp to the pan, add the drained noodles, and pour in the sauce. Toss everything together for 2–3 minutes, ensuring the noodles and shrimp are evenly coated and heated through.
07 - Serve hot, garnished with fresh coriander, toasted sesame seeds, extra spring onions, and lime wedges.

# Expert Advice:

01 -
  • The whole thing comes together in the time it takes to set the table and pour drinks, making it your new weeknight secret weapon.
  • That sauce is a balancing act of salty, sour, sweet, and heat that makes every bite feel like it was made by someone who really knows their way around a wok.
02 -
  • If you crowd the pan with too many shrimp at once they will boil in their own liquid instead of getting that essential seared crust, so cook them in batches if necessary.
  • Garlic goes from golden and fragrant to bitter and acrid in seconds, so have your vegetables prepped and within arm reach before the garlic ever touches the heat.
03 -
  • Pat the shrimp completely dry with paper towels before they go into the wok, because even a little moisture prevents that caramelized crust from forming.
  • Toast the sesame seeds in a dry pan for two minutes before garnishing, because the raw ones taste flat and the toasted ones transform the entire bowl.

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