Shrimp Stir Fry with Noodles You’ll Crave!
Get ready for a meal that hits your table in a flash and delivers an absolutely explosive amount of flavor.
Tonight, we’re cranking up the heat with a spicy shrimp stir fry with noodles that is savory, sweet, fiery, and packed with incredible texture. This is the ultimate weeknight dinner hero.
The soul of this dish is a glistening, addictive sauce made with sriracha, soy sauce, and a hint of sweetness that coats every single noodle and piece of shrimp.
We’ll be stir-frying plump, juicy shrimp until they’re perfectly pink, then tossing them with springy lo mein noodles and a medley of crisp-tender vegetables. It’s a complete, satisfying meal all in one wok.
This is a fast-paced, high-energy dish that’s all about having your ingredients prepped and ready to go. So, let’s get everything chopped and whisked, because dinner is just minutes away!
Quick Recipe Snapshot
Here’s a quick look at the timeline for this fiery and flavorful stir-fry.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 20 minutes | 15 minutes | 35 minutes | 4 servings | Easy | Spicy |
Ingredients
A great stir-fry is all about having your ingredients prepped and ready to go before the cooking begins.
For the Shrimp & Noodles:
- Shrimp – Use large shrimp, peeled and deveined. Fresh or frozen (and thawed) both work perfectly.
- 2 servings: 1 lb
- 4 servings: 2 lbs
- Lo Mein Noodles – Fresh, refrigerated lo mein noodles have the best chewy texture. Dried lo mein, or even spaghetti, can be used as a substitute.
- Servings: 1 lb
For the Fiery Stir-Fry Sauce:
- Sriracha – This is where the signature garlicky heat comes from.
- Medium-Spicy: 2 tbsp
- Spicy: 3-4 tbsp
- Soy Sauce: ½ cup, low-sodium
- Honey or Maple Syrup: 2 tbsp, for a touch of sweetness
- Rice Vinegar: 2 tbsp
- Sesame Oil: 1 tbsp, toasted
- Cornstarch: 1 tbsp. This is our thickener. You can choose either cornflour or cornstarch. I have used cornstarch, but you can choose whichever is available.
For the Stir-Fry:
- Aromatics – The essential flavor base.
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, freshly grated
- Vegetables – A colorful and crunchy mix.
- Broccoli: 1 head, cut into small florets
- Bell Pepper: 1 (any color), thinly sliced
- Scallions (Green Onions): 4, chopped, whites and greens separated
- High-Smoke-Point Oil – Such as canola, peanut, or avocado oil.
Spice Profile Breakdown
The spice in this stir-fry is bright and garlicky, balanced by sweet and savory notes.
| Spice/Aromatic | Flavor Role | Optional Substitution |
|---|---|---|
| Sriracha | Provides the primary, bright, garlicky, and vinegary heat for the sauce. | Sambal oelek for a purer chili heat, or gochujang for a fermented, sweeter heat. |
| Ginger | Adds a warm, zesty, and peppery bite that cuts through the richness of the sauce. | Only use fresh ginger; ground ginger has a very different flavor profile. |
| Garlic | Provides a pungent, savory, and aromatic foundation essential to any good stir-fry. | Freshly minced offers the best and most potent flavor. |
| Red Pepper Flakes (optional) | Adding a pinch to the aromatics will boost the direct, fiery heat. | A finely minced fresh red chili. |
Essential Tools
The right tools are essential for achieving that perfect stir-fry texture and flavor.
- A large wok or a large, high-sided cast-iron skillet
- Large pot for boiling noodles
- Colander
- Multiple small bowls for prep (mise en place)
- Whisk, tongs, and a long spatula
Cooking Instructions
Stir-frying is a high-heat, fast-paced cooking method. Having everything prepped and within arm’s reach is the number one rule for success.
Step 1: Get Your Prep in Order
This is a fast-moving dish, so mise en place (having everything prepped) is key. First, cook your lo mein noodles according to the package directions.
Drain them, rinse briefly with cold water, and toss with a teaspoon of sesame oil to prevent sticking.
Next, whisk together all the sauce ingredients—sriracha, soy sauce, honey, rice vinegar, sesame oil, and cornstarch—in a small bowl until the cornstarch is completely dissolved.
Finally, pat your shrimp completely dry with paper towels and season them with a pinch of salt and pepper.
Step 2: The High-Heat Vegetable Sizzle
Place your wok or large skillet over high heat and let it get screaming hot. Add a tablespoon of high-smoke-point oil.
When the oil is shimmering, add the broccoli florets and stir-fry for 2-3 minutes. Add the sliced bell pepper and the white parts of the scallions to the wok. Continue to stir-fry for another 2-3 minutes.
The vegetables should be vibrant and crisp-tender, with a little bit of char in spots. Remove the cooked vegetables from the wok and set them aside.
Step 3: Cook the Shrimp and Aromatics
Add another tablespoon of oil to the hot wok. Add the minced garlic and grated ginger and stir-fry for about 15 seconds until they are intensely fragrant.
Be careful not to let them burn. Immediately add the seasoned shrimp to the wok in a single layer. Let them cook, undisturbed, for about 60 seconds to get a nice sear.
Then, continue to stir-fry for another 1-2 minutes, just until the shrimp are pink and opaque. Do not overcook them!
Step 4: The Grand Finale
Return the cooked vegetables to the wok with the shrimp. Add the cooked lo mein noodles. Give the spicy sauce a final quick whisk, then pour it all over everything in the wok. Using tongs, toss everything together vigorously for 1-2 minutes.
The sauce will bubble and almost instantly thicken into a beautiful, glossy glaze that coats every noodle, shrimp, and vegetable.
The sound and smell will be absolutely incredible. Turn off the heat, toss in the green parts of the scallions, and serve immediately.
Recipe Variations
This versatile recipe is a perfect base for your own stir-fry creations.
- Adjusting the Spice: For a milder stir-fry, reduce the sriracha to one tablespoon. For a truly fiery experience, add a teaspoon of chili oil or a pinch of red pepper flakes along with the garlic and ginger.
- Protein Swaps: This spicy sauce is fantastic with thinly sliced chicken breast, flank steak, or even crispy fried tofu for a vegetarian option.
- Noodle Variations: While lo mein noodles are classic, this stir-fry is also delicious with udon noodles for a chewier texture or even rice noodles for a gluten-free alternative.
Serving Suggestions
A great bowl of noodles is a meal in itself, but a few garnishes can take it over the top.
- Extra Crunch: Garnish with a sprinkle of toasted sesame seeds, chopped peanuts, or crispy fried onions.
- Fresh Herbs: A handful of fresh, chopped cilantro can add a burst of bright, herbal flavor that cuts through the heat.
- A Squeeze of Lime: Serve with extra lime wedges on the side. A final squeeze of fresh lime juice just before eating will make all the flavors pop.
Storage & Reheating Tips
Stir-fried noodles are always at their peak right after cooking, but leftovers are still a delight.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat is in a hot skillet or wok with a splash of water to loosen up the sauce and steam the noodles. Stir-fry for a few minutes until heated through.
- Sauce Note: The noodles will continue to absorb the delicious sauce as they sit, making the leftovers extra flavorful.
Common Mistakes & Fixes
Here are some tips to help you achieve stir-fry perfection.
| Mistake | Fix |
|---|---|
| My shrimp are rubbery. | You overcooked them. Shrimp cook in just a few minutes. As soon as they turn from translucent to pink and opaque, they are done. Remove them from the heat immediately. |
| My noodles are clumpy and sticky. | After draining your cooked noodles, it’s important to toss them with a little oil. This prevents them from sticking together in a large clump while you’re preparing the rest of the stir-fry. |
| Everything is steaming, not frying. | Your pan is not hot enough, or it’s overcrowded. Use your largest skillet or a wok, get it screaming hot before you add anything, and cook your ingredients in batches if necessary. |
| My sauce is too thin. | Make sure your cornstarch was fully dissolved in the cold liquid before you added it to the hot wok. The sauce should thicken almost instantly when it hits the heat. If it’s still thin, you can add a small slurry (1 tsp cornstarch + 1 tsp cold water). |
| My vegetables are soggy. | You cooked them for too long. Stir-fry vegetables should be cooked quickly over high heat so they remain crisp-tender. They should still have a vibrant color and a pleasant crunch. |
FAQs
Here are answers to a few more common questions about stir-frying.
What’s the difference between Lo Mein and Chow Mein?
Generally, the difference lies in how the noodles are prepared. In Lo Mein, like this recipe, the noodles are boiled until soft and then tossed with the sauce at the end.
In Chow Mein, the noodles are often pan-fried until they have crispy bits before being combined with other ingredients.
Can I make this recipe gluten-free?
Yes, easily. Substitute the soy sauce with tamari or coconut aminos. Use a gluten-free sriracha brand.
And swap the lo mein noodles for your favorite gluten-free pasta or, even better, with rice noodles.
Why is it so important to have all my ingredients prepped first?
Stir-frying is a very fast cooking method that happens over high heat. The entire active cooking process is only about 10 minutes long.
There is no time to stop and chop a bell pepper or mince garlic once you’ve started. Having everything ready to go (mise en place) is the number one rule for a successful stir-fry.
Let’s Get That Wok Sizzling!
You are now ready to create a spicy shrimp stir fry with noodles that is faster, fresher, and more flavorful than any takeout you could order.
This recipe is all about high heat, fast cooking, and bold flavors coming together in perfect harmony.
I hope you have a blast making it. Enjoy every fiery, noodle-slurping bite!
