Spicy Garlic Shrimp Noodles (Print Version)
Shrimp and noodles stir-fried with garlic, chilies, soy-lime sauce, snow peas and sesame for a quick, spicy dinner.
# 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, adjusted 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
# How-To Steps:
01 - Cook noodles according to package instructions until al dente. Drain thoroughly, rinse under cold water to halt cooking, and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, fresh lime juice, and sugar until the sugar dissolves. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and stir-fry for 2 to 3 minutes until they turn pink and are cooked through. Remove from the pan and set aside.
04 - Add the remaining tablespoon of oil to the same pan. Toss in the minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant and lightly golden.
05 - Add the sliced bell pepper, trimmed snow peas, and most of the spring onions to the pan. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender but still vibrant in color.
06 - Return the cooked shrimp to the wok, add the drained noodles, and pour the prepared sauce over everything. Toss vigorously for 2 to 3 minutes, ensuring the noodles and shrimp are evenly coated and heated through.
07 - Transfer to serving plates immediately. Top with fresh coriander leaves, toasted sesame seeds, reserved spring onions, and lime wedges on the side.
# Expert Tips:
01 -
- The entire thing comes together in the time it takes to set the table and pour drinks, making it a genuine weeknight hero.
- That sauce hits every note you want: salty, tangy, a little sweet, and the kind of heat that makes your lips tingle without obscuring everything else.
02 -
- If you overcrowd the pan with shrimp they will boil in their own liquid instead of searing, so cook them in two batches if necessary.
- Prepared noodles that sit too long will stick into an unbreakable mass, so a quick toss with a few drops of oil after draining saves you from that headache later.
03 -
- Everything moves fast once you start cooking so have every ingredient measured and every vegetable sliced before the wok gets hot.
- The secret to that glossy restaurant quality coating is letting the sauce bubble and reduce for a full minute before you take the pan off the heat.