Spicy Garlic Shrimp Noodles (Printable)
Quick stir-fry of shrimp, garlic, chilies and noodles with crunchy bell pepper, snow peas and a soy-lime sauce.
# 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 to 2 red chilies, finely sliced, adjusted to taste
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon fish sauce
11 - 1 tablespoon fresh lime juice
12 - 1 teaspoon sugar
13 - 2 tablespoons vegetable oil
→ Garnish
14 - Fresh coriander leaves
15 - Toasted sesame seeds
16 - Lime wedges
# Directions:
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 to 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 to 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 to 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 Tips:
01 -
- The sauce clings to every strand of noodle like it was meant to be there, and once you taste it you will understand why takeout menus collect dust.
- Everything cooks in one wok, which means dinner lands on the table fast and the sink stays surprisingly manageable.
02 -
- Overcooked shrimp turn rubbery and sad, so set a mental timer and pull them from the wok the second they are just opaque.
- Cold noodles straight from the fridge will drop the wok temperature and turn everything soggy, so let them sit at room temperature while you prep.
03 -
- Your wok needs to be genuinely hot before anything goes in, so let it preheat until a drop of water sizzles and evaporates on contact.
- Toasting sesame seeds in a dry pan for two minutes transforms them from a bland garnish into something nutty and irresistible.