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Savory Shrimp Stir Fry with Noodles Quick Recipe

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- 300g medium shrimp, peeled and deveined - 200g rice noodles - 2 tablespoons sesame oil - 1 red bell pepper, sliced - 1 cup snap peas - 1 carrot, julienned - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons low-sodium soy sauce - 1 teaspoon chili paste - Salt and pepper to taste - Lemon or lime wedges for garnish - 1 tablespoon oyster sauce (for added depth) - More chili paste (for extra heat) Each serving contains: - Calories: 350 - Protein: 25g - Carbohydrates: 45g - Fat: 10g - Fiber: 4g This dish packs a punch with flavors and nutrition! The shrimp offers great protein, while the colorful veggies add vitamins. The noodles give you energy for the day. If you want a little more flavor, add the oyster sauce. Adjust the chili paste to fit your taste. Enjoy! {{ingredient_image_1}} Start by boiling water in a large pot. Once it boils, add the rice noodles. Cook them as the package says until they are just right, or al dente. This usually takes about 4-5 minutes. When done, drain the noodles and set them aside. In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the peeled and deveined shrimp to the pan. Sprinkle some salt and pepper on them. Cook the shrimp for about 2-3 minutes until they turn pink. Once they are cooked, take them out of the pan and keep them aside. Using the same pan, add the other tablespoon of sesame oil. Toss in minced garlic and ginger, stirring until they smell nice, about 30 seconds. Then, add the sliced bell pepper, snap peas, and julienned carrot. Stir fry these veggies for about 3-4 minutes. You want them tender but still crisp. Now it's time to bring everything together. Add the cooked shrimp back into the pan with the vegetables. Then, add the drained noodles. Pour in the low-sodium soy sauce, oyster sauce if you like it, and the chili paste for some heat. Toss everything gently until all the noodles, shrimp, and vegetables are well-coated with the sauces. Finish by mixing in the chopped green onions. Taste and add more salt or pepper if needed. Remove the stir fry from heat. Squeeze some lemon or lime juice over the top for a fresh touch. Serve the stir fry in bowls, adding more green onions and lemon or lime wedges on the side for garnish. To get the best shrimp texture, start with fresh or thawed shrimp. Cook them quickly over high heat. When they turn pink, they are done. Avoid overcooking, as this makes shrimp tough. Let the shrimp rest after cooking. This keeps them juicy and tender. For crisp vegetables, cut them into uniform pieces. This ensures even cooking. Stir-fry them quickly, so they stay bright and crunchy. Don’t overcrowd the pan; cook in batches if needed. Add garlic and ginger early for flavor, but don’t burn them. This keeps the dish fresh and vibrant. Low-sodium soy sauce adds umami without too much salt. Oyster sauce gives depth, but it’s optional. Adjust chili paste based on your heat level. Squeeze fresh lemon or lime before serving. It brightens the flavors and adds a zesty touch. Don’t forget to taste as you cook. This helps you find the perfect balance. Pro Tips Perfectly Cooked Shrimp: Avoid overcooking the shrimp by removing them from the pan as soon as they turn pink. They will continue to cook slightly even after being removed from the heat. Cooking Noodles: Rinse the cooked rice noodles under cold water after draining to stop the cooking process and prevent them from sticking together. Vegetable Crunch: For crunchier vegetables, add them to the stir fry in the order of their cooking time, starting with the denser ones like carrots, and finishing with the softer ones like snap peas. Flavor Boost: Enhance the dish's flavor by adding a splash of rice vinegar or a sprinkle of sesame seeds just before serving for an additional dimension. {{image_2}} You can swap shrimp for tofu. Use firm tofu for the best texture. Cut the tofu into bite-sized cubes. Press it to remove water. This helps it crisp up better. Cook the tofu in sesame oil until golden brown. Then follow the rest of the recipe as usual. You'll still enjoy a tasty dish with a different protein. Rice noodles are great, but you have other choices. Try egg noodles for a richer flavor. Whole wheat noodles add more fiber. For a low-carb option, use zucchini noodles or shirataki noodles. Each type gives a distinct taste and texture. Feel free to experiment based on what you like best. Adjusting the spice can change the dish's vibe. For mild heat, use less chili paste. If you want more heat, add extra chili paste. You can also mix in crushed red pepper or sriracha. For sweetness, add a spoonful of sugar or honey. These changes let you customize the dish to your taste. To keep your shrimp stir fry fresh, let it cool down first. Place the leftovers in an airtight container. This helps lock in flavors and moisture. Store them in the fridge for up to three days. Label the container with the date, so you know when you made it. When it's time to reheat, I recommend using a pan. Heat it on medium-low heat. Add a splash of water or a bit of oil to keep it moist. Stir it gently until heated through. This method helps maintain the shrimp's tenderness. You can also use a microwave, but be careful not to overcook the shrimp. If you want to freeze your stir fry, use a freezer-safe container. It will last up to three months in the freezer. When you're ready to enjoy it again, move it to the fridge overnight to thaw. Reheat as mentioned above, and enjoy your meal without losing taste! Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15-20 minutes. This method works well. You can also leave them in the fridge overnight. Rice noodles are great for stir fry. They cook quickly and soak up flavors. You can also use egg noodles or whole wheat noodles if you prefer. To make this dish gluten-free, use gluten-free soy sauce. You can find this in most stores. Ensure that your noodles are also gluten-free. You can add many veggies! Broccoli, bell peppers, and carrots work well. Snow peas and zucchini are also good choices. Feel free to use what you like. Oyster sauce adds depth and flavor to the dish. However, it is optional. If you want a hint of sweetness, try using hoisin sauce instead. This blog post covered how to make a tasty shrimp stir fry. We looked at key ingredients, steps, tips, variations, and storage. Remember to use fresh shrimp and crisp veggies for the best result. You can switch shrimp for tofu for a vegetarian twist. Store any leftovers properly to enjoy later. With these tips, you can create a quick meal every time. Now it's your turn to try this easy dish and impress your friends and family. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to whip up a delicious meal in minutes? This Savory Shrimp Stir Fry with Noodles is quick, easy, and packed with flavor. Perfect for busy weeknights, it combines tender shrimp, crisp veggies, and your choice of noodles in one tasty dish. With simple steps and fresh ingredients, you’ll impress your family and friends. Let’s dive into this flavorful recipe that anyone can master!

Why I Love This Recipe

  1. Quick and Easy: This shrimp stir fry comes together in just 30 minutes, making it perfect for busy weeknights.
  2. Flavorful Ingredients: The combination of garlic, ginger, and sesame oil infuses the dish with a delightful aroma and taste.
  3. Colorful Veggies: With vibrant bell peppers, snap peas, and carrots, this dish is as visually appealing as it is healthy.
  4. Customizable: You can easily adjust the heat and ingredients to suit your preferences, making it versatile for any palate.

Ingredients

Main Ingredients for Shrimp Stir Fry

– 300g medium shrimp, peeled and deveined

– 200g rice noodles

– 2 tablespoons sesame oil

– 1 red bell pepper, sliced

– 1 cup snap peas

– 1 carrot, julienned

– 3 green onions, chopped

– 2 cloves garlic, minced

– 1 tablespoon fresh ginger, minced

– 3 tablespoons low-sodium soy sauce

– 1 teaspoon chili paste

– Salt and pepper to taste

– Lemon or lime wedges for garnish

Optional Ingredients for Enhanced Flavor

– 1 tablespoon oyster sauce (for added depth)

– More chili paste (for extra heat)

Nutritional Information per Serving

Each serving contains:

– Calories: 350

– Protein: 25g

– Carbohydrates: 45g

– Fat: 10g

– Fiber: 4g

This dish packs a punch with flavors and nutrition! The shrimp offers great protein, while the colorful veggies add vitamins. The noodles give you energy for the day. If you want a little more flavor, add the oyster sauce. Adjust the chili paste to fit your taste. Enjoy!

Step-by-Step Instructions

Cooking the Noodles

Start by boiling water in a large pot. Once it boils, add the rice noodles. Cook them as the package says until they are just right, or al dente. This usually takes about 4-5 minutes. When done, drain the noodles and set them aside.

Preparing and Cooking the Shrimp

In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the peeled and deveined shrimp to the pan. Sprinkle some salt and pepper on them. Cook the shrimp for about 2-3 minutes until they turn pink. Once they are cooked, take them out of the pan and keep them aside.

Stir Frying the Vegetables

Using the same pan, add the other tablespoon of sesame oil. Toss in minced garlic and ginger, stirring until they smell nice, about 30 seconds. Then, add the sliced bell pepper, snap peas, and julienned carrot. Stir fry these veggies for about 3-4 minutes. You want them tender but still crisp.

Combining Ingredients for the Stir Fry

Now it’s time to bring everything together. Add the cooked shrimp back into the pan with the vegetables. Then, add the drained noodles. Pour in the low-sodium soy sauce, oyster sauce if you like it, and the chili paste for some heat. Toss everything gently until all the noodles, shrimp, and vegetables are well-coated with the sauces.

Plating and Serving Suggestions

Finish by mixing in the chopped green onions. Taste and add more salt or pepper if needed. Remove the stir fry from heat. Squeeze some lemon or lime juice over the top for a fresh touch. Serve the stir fry in bowls, adding more green onions and lemon or lime wedges on the side for garnish.

Tips & Tricks

How to Achieve the Perfect Shrimp Texture

To get the best shrimp texture, start with fresh or thawed shrimp. Cook them quickly over high heat. When they turn pink, they are done. Avoid overcooking, as this makes shrimp tough. Let the shrimp rest after cooking. This keeps them juicy and tender.

Pro Tips for Crisp Vegetables

For crisp vegetables, cut them into uniform pieces. This ensures even cooking. Stir-fry them quickly, so they stay bright and crunchy. Don’t overcrowd the pan; cook in batches if needed. Add garlic and ginger early for flavor, but don’t burn them. This keeps the dish fresh and vibrant.

Recommended Sauces and Seasonings

Low-sodium soy sauce adds umami without too much salt. Oyster sauce gives depth, but it’s optional. Adjust chili paste based on your heat level. Squeeze fresh lemon or lime before serving. It brightens the flavors and adds a zesty touch. Don’t forget to taste as you cook. This helps you find the perfect balance.

Pro Tips

  1. Perfectly Cooked Shrimp: Avoid overcooking the shrimp by removing them from the pan as soon as they turn pink. They will continue to cook slightly even after being removed from the heat.
  2. Cooking Noodles: Rinse the cooked rice noodles under cold water after draining to stop the cooking process and prevent them from sticking together.
  3. Vegetable Crunch: For crunchier vegetables, add them to the stir fry in the order of their cooking time, starting with the denser ones like carrots, and finishing with the softer ones like snap peas.
  4. Flavor Boost: Enhance the dish’s flavor by adding a splash of rice vinegar or a sprinkle of sesame seeds just before serving for an additional dimension.

Variations

Vegetarian Option: Tofu Instead of Shrimp

You can swap shrimp for tofu. Use firm tofu for the best texture. Cut the tofu into bite-sized cubes. Press it to remove water. This helps it crisp up better. Cook the tofu in sesame oil until golden brown. Then follow the rest of the recipe as usual. You’ll still enjoy a tasty dish with a different protein.

Different Noodle Alternatives

Rice noodles are great, but you have other choices. Try egg noodles for a richer flavor. Whole wheat noodles add more fiber. For a low-carb option, use zucchini noodles or shirataki noodles. Each type gives a distinct taste and texture. Feel free to experiment based on what you like best.

Flavor Variations: Spice Level Adjustments

Adjusting the spice can change the dish’s vibe. For mild heat, use less chili paste. If you want more heat, add extra chili paste. You can also mix in crushed red pepper or sriracha. For sweetness, add a spoonful of sugar or honey. These changes let you customize the dish to your taste.

Storage Info

How to Store Leftovers Properly

To keep your shrimp stir fry fresh, let it cool down first. Place the leftovers in an airtight container. This helps lock in flavors and moisture. Store them in the fridge for up to three days. Label the container with the date, so you know when you made it.

Reheating Tips for Best Results

When it’s time to reheat, I recommend using a pan. Heat it on medium-low heat. Add a splash of water or a bit of oil to keep it moist. Stir it gently until heated through. This method helps maintain the shrimp’s tenderness. You can also use a microwave, but be careful not to overcook the shrimp.

Freezing and Thawing Instructions

If you want to freeze your stir fry, use a freezer-safe container. It will last up to three months in the freezer. When you’re ready to enjoy it again, move it to the fridge overnight to thaw. Reheat as mentioned above, and enjoy your meal without losing taste!

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15-20 minutes. This method works well. You can also leave them in the fridge overnight.

What kind of noodles are best for stir fry?

Rice noodles are great for stir fry. They cook quickly and soak up flavors. You can also use egg noodles or whole wheat noodles if you prefer.

How can I make this recipe gluten-free?

To make this dish gluten-free, use gluten-free soy sauce. You can find this in most stores. Ensure that your noodles are also gluten-free.

What vegetables can I add to my stir fry?

You can add many veggies! Broccoli, bell peppers, and carrots work well. Snow peas and zucchini are also good choices. Feel free to use what you like.

Is it necessary to use oyster sauce?

Oyster sauce adds depth and flavor to the dish. However, it is optional. If you want a hint of sweetness, try using hoisin sauce instead.

This blog post covered how to make a tasty shrimp stir fry. We looked at key ingredients, steps, tips, variations, and storage. Remember to use fresh shrimp and crisp veggies for the best result. You can switch shrimp for tofu for a vegetarian twist. Store any leftovers properly to enjoy later. With these tips, you can create a quick meal every time. Now it’s your turn to try this easy dish and impress your friends and family. Happy cookin

- 300g medium shrimp, peeled and deveined - 200g rice noodles - 2 tablespoons sesame oil - 1 red bell pepper, sliced - 1 cup snap peas - 1 carrot, julienned - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons low-sodium soy sauce - 1 teaspoon chili paste - Salt and pepper to taste - Lemon or lime wedges for garnish - 1 tablespoon oyster sauce (for added depth) - More chili paste (for extra heat) Each serving contains: - Calories: 350 - Protein: 25g - Carbohydrates: 45g - Fat: 10g - Fiber: 4g This dish packs a punch with flavors and nutrition! The shrimp offers great protein, while the colorful veggies add vitamins. The noodles give you energy for the day. If you want a little more flavor, add the oyster sauce. Adjust the chili paste to fit your taste. Enjoy! {{ingredient_image_1}} Start by boiling water in a large pot. Once it boils, add the rice noodles. Cook them as the package says until they are just right, or al dente. This usually takes about 4-5 minutes. When done, drain the noodles and set them aside. In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the peeled and deveined shrimp to the pan. Sprinkle some salt and pepper on them. Cook the shrimp for about 2-3 minutes until they turn pink. Once they are cooked, take them out of the pan and keep them aside. Using the same pan, add the other tablespoon of sesame oil. Toss in minced garlic and ginger, stirring until they smell nice, about 30 seconds. Then, add the sliced bell pepper, snap peas, and julienned carrot. Stir fry these veggies for about 3-4 minutes. You want them tender but still crisp. Now it's time to bring everything together. Add the cooked shrimp back into the pan with the vegetables. Then, add the drained noodles. Pour in the low-sodium soy sauce, oyster sauce if you like it, and the chili paste for some heat. Toss everything gently until all the noodles, shrimp, and vegetables are well-coated with the sauces. Finish by mixing in the chopped green onions. Taste and add more salt or pepper if needed. Remove the stir fry from heat. Squeeze some lemon or lime juice over the top for a fresh touch. Serve the stir fry in bowls, adding more green onions and lemon or lime wedges on the side for garnish. To get the best shrimp texture, start with fresh or thawed shrimp. Cook them quickly over high heat. When they turn pink, they are done. Avoid overcooking, as this makes shrimp tough. Let the shrimp rest after cooking. This keeps them juicy and tender. For crisp vegetables, cut them into uniform pieces. This ensures even cooking. Stir-fry them quickly, so they stay bright and crunchy. Don’t overcrowd the pan; cook in batches if needed. Add garlic and ginger early for flavor, but don’t burn them. This keeps the dish fresh and vibrant. Low-sodium soy sauce adds umami without too much salt. Oyster sauce gives depth, but it’s optional. Adjust chili paste based on your heat level. Squeeze fresh lemon or lime before serving. It brightens the flavors and adds a zesty touch. Don’t forget to taste as you cook. This helps you find the perfect balance. Pro Tips Perfectly Cooked Shrimp: Avoid overcooking the shrimp by removing them from the pan as soon as they turn pink. They will continue to cook slightly even after being removed from the heat. Cooking Noodles: Rinse the cooked rice noodles under cold water after draining to stop the cooking process and prevent them from sticking together. Vegetable Crunch: For crunchier vegetables, add them to the stir fry in the order of their cooking time, starting with the denser ones like carrots, and finishing with the softer ones like snap peas. Flavor Boost: Enhance the dish's flavor by adding a splash of rice vinegar or a sprinkle of sesame seeds just before serving for an additional dimension. {{image_2}} You can swap shrimp for tofu. Use firm tofu for the best texture. Cut the tofu into bite-sized cubes. Press it to remove water. This helps it crisp up better. Cook the tofu in sesame oil until golden brown. Then follow the rest of the recipe as usual. You'll still enjoy a tasty dish with a different protein. Rice noodles are great, but you have other choices. Try egg noodles for a richer flavor. Whole wheat noodles add more fiber. For a low-carb option, use zucchini noodles or shirataki noodles. Each type gives a distinct taste and texture. Feel free to experiment based on what you like best. Adjusting the spice can change the dish's vibe. For mild heat, use less chili paste. If you want more heat, add extra chili paste. You can also mix in crushed red pepper or sriracha. For sweetness, add a spoonful of sugar or honey. These changes let you customize the dish to your taste. To keep your shrimp stir fry fresh, let it cool down first. Place the leftovers in an airtight container. This helps lock in flavors and moisture. Store them in the fridge for up to three days. Label the container with the date, so you know when you made it. When it's time to reheat, I recommend using a pan. Heat it on medium-low heat. Add a splash of water or a bit of oil to keep it moist. Stir it gently until heated through. This method helps maintain the shrimp's tenderness. You can also use a microwave, but be careful not to overcook the shrimp. If you want to freeze your stir fry, use a freezer-safe container. It will last up to three months in the freezer. When you're ready to enjoy it again, move it to the fridge overnight to thaw. Reheat as mentioned above, and enjoy your meal without losing taste! Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15-20 minutes. This method works well. You can also leave them in the fridge overnight. Rice noodles are great for stir fry. They cook quickly and soak up flavors. You can also use egg noodles or whole wheat noodles if you prefer. To make this dish gluten-free, use gluten-free soy sauce. You can find this in most stores. Ensure that your noodles are also gluten-free. You can add many veggies! Broccoli, bell peppers, and carrots work well. Snow peas and zucchini are also good choices. Feel free to use what you like. Oyster sauce adds depth and flavor to the dish. However, it is optional. If you want a hint of sweetness, try using hoisin sauce instead. This blog post covered how to make a tasty shrimp stir fry. We looked at key ingredients, steps, tips, variations, and storage. Remember to use fresh shrimp and crisp veggies for the best result. You can switch shrimp for tofu for a vegetarian twist. Store any leftovers properly to enjoy later. With these tips, you can create a quick meal every time. Now it's your turn to try this easy dish and impress your friends and family. Happy cooking!

Shrimp Stir Fry Delight

A delicious and quick shrimp stir fry with vibrant vegetables and rice noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 400 kcal

Ingredients
  

  • 300 g medium shrimp, peeled and deveined
  • 200 g rice noodles
  • 2 tablespoons sesame oil
  • 1 whole red bell pepper, sliced
  • 1 cup snap peas
  • 1 whole carrot, julienned
  • 3 whole green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon chili paste
  • to taste salt and pepper
  • for garnish lemon or lime wedges

Instructions
 

  • In a large pot of boiling water, cook the rice noodles according to package instructions until al dente. Drain and set aside.
  • In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes until the shrimp turn pink, then remove from the pan and set aside.
  • In the same pan, add the remaining tablespoon of sesame oil. Add the minced garlic and ginger, cooking until fragrant (about 30 seconds). Then toss in the sliced bell pepper, snap peas, and julienned carrot. Stir fry for 3-4 minutes until the veggies are tender yet crisp.
  • Return the cooked shrimp to the pan, followed by the drained noodles. Pour in the soy sauce, oyster sauce (if using), and chili paste. Toss everything together gently to ensure the noodles, shrimp, and vegetables are evenly coated with the sauces.
  • Stir in the chopped green onions and adjust seasoning with extra salt and pepper if needed. Remove from heat and squeeze some lemon or lime juice over the top for a fresh finish.
  • Serve the stir fry in bowls, garnished with additional green onions and lemon or lime wedges on the side.

Notes

Adjust the chili paste for desired heat level.
Keyword noodles, quick meal, shrimp, stir-fry

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