Stir-fried noodles are a staple of Asian cuisine and come in many variations, with beef, chicken, or seafood, like these shrimp and vegetable stir-fried noodles. They are made with shrimp, julienned vegetables, soy sauce, and fresh ginger, then stir-fried in a wok or pan for a flavorful, well-balanced dish that’s easy to make at home.
Shrimp and Vegetable Stir-Fried Noodles
If you enjoy simple, flavorful dishes that come together quickly, stir-fried Chinese noodles are a great option. This is a recipe I make often at home, as it takes less than 20 minutes to prepare and is always a family favorite. Among all the possible variations, shrimp and vegetable stir-fried noodles remain our top choice.
This dish is made with noodles, finely sliced vegetables, and shrimp, all stir-fried in a wok or pan and flavored with Asian sauces like soy sauce or oyster sauce, then finished with fresh ginger. The recipe is easy to adapt by swapping the shrimp for chicken or beef, depending on your preference. It’s a simple, well-rounded meal that’s far more budget-friendly than restaurant versions and a great way to switch things up from classic pasta dishes like tagliatelle or spaghetti.
Table of Contents
Tips for Making Shrimp and Vegetable Noodles
Noodle quality: Use soft wheat noodles or egg noodles. I tested several brands and eventually settled on Carrefour noodles, which are very good (see photo). Always follow the cooking instructions on the package. Cooking time is usually between 2 and 4 minutes. The noodles should remain al dente.
Sauces: Asian sauces are what give noodles their signature flavor, so don’t skip them. Soy sauce and oyster sauce add both taste and color. If you don’t want the noodles to darken too much, use light soy sauce or a mix of light and dark soy sauce.
Oil: Use olive oil to sauté the shrimp and vegetables, then add a small spoonful of sesame oil for extra flavor.
Vegetables: Feel free to add more or less vegetables, or leave out any you don’t like. This recipe is very flexible.
The wok: If you have a wok, that’s ideal, but a large frying pan works just as well. It just needs to be big enough so the vegetables aren’t overcrowded and don’t get crushed.
Ingredients:
For 2 to 3 servings
Note: You’ll find the printable recipe card at the end of the post.
- 250 g Chinese wheat and egg noodles (8.8 oz)
- 300 g shrimp, pink or gray, peeled, fresh or frozen (10.5 oz)
- 4 tablespoons olive oil
- 4 garlic cloves
- 1 yellow onion
- 1 carrot
- 1 small zucchini
- 1/2 red bell pepper
- 1/2 green bell pepper
- 6 medium button mushrooms
- A small piece of fresh ginger about 1 cm (1/2 inch) long, or 1 teaspoon ground ginger
- 1 tablespoon oyster sauce
- 2 tablespoons dark soy sauce, or more depending on the desired color
- 1/2 tablespoon sesame oil (optional)
- Salt and black pepper
How to Make Shrimp and Vegetable Stir-Fried Noodles
1. Wash the mushrooms and vegetables. Slice the mushrooms, cut the vegetables into julienne strips, and slice the bell peppers into thin strips. Finely chop the garlic and mince the onion.
2. In a wok or large nonstick skillet, heat 2 tablespoons of olive oil. Add the shrimp along with half of the minced garlic and the peeled and grated fresh ginger (or ground ginger).
3. Do not overcook the shrimp. As soon as they turn a nice pink color, remove them from the pan and set them aside in a bowl.
4. Add the remaining olive oil to the pan and sauté the remaining onion and garlic over medium heat until softened.
5. Once the onions are translucent, add the vegetables and mushrooms.
6. Sauté, stirring occasionally with a wooden spoon, until the vegetables are cooked to your liking, either tender or still slightly crisp.
7. At the same time, bring a pot of water to a boil and season it with a teaspoon of salt. Add the noodles and cook for 3 to 4 minutes, following the package instructions. Once softened, gently separate them using chopsticks or a fork.
8. Add a tablespoon of olive oil before draining the noodles. They should be cooked al dente, still slightly firm to the bite.
Steps to Make Shrimp Stir-Fry Noodles
9. Drain the noodles in a colander.
10. Before returning the shrimp to the wok and seasoning with the Asian sauces and sesame oil, remove a portion of the vegetables and set them aside. This prevents them from soaking up too much sauce and helps keep their color and texture.
11. Add the shrimp back to the wok with the remaining vegetables and stir-fry briefly to reheat and coat them with the sauce, then add the noodles.
12. Toss everything together until well combined. Use chopsticks or tongs to loosen the noodles so they absorb the sauce evenly.
13. Taste and adjust the seasoning, adding more soy sauce if needed for color or flavor.
14. Serve on plates, topping with the reserved vegetables, a little chopped parsley, and toasted sesame seeds.
15. Serve immediately and enjoy.
Other Recipes You might Like
Chinese Seafood Soup
Leek and Shrimp Soup
Salmon Steaks with Leek Fondue
Tender and Juicy Baked Chicken Breast
Shrimp and Vegetable Stir-Fried Noodles Recipe
EQUIPEMENTS
INGREDIENTS
- 250 g Chinese wheat and egg noodles
- 300 g shrimp pink or gray, peeled, fresh or frozen
- 4 tablespoons olive oil
- 4 garlic cloves
- 1 yellow onion
- 1 carrot
- 1 small zucchini
- 1/2 red bell pepper
- 1/2 green bell pepper
- 6 medium button mushrooms
- A small piece of fresh ginger about 1 cm 1/2 inch long, or 1 teaspoon ground ginger
- 1 tablespoon oyster sauce
- 2 tablespoons dark soy sauce or more depending on the desired color
- 1/2 tablespoon sesame oil optional
- Salt and black pepper
PREPARATION
- Wash the mushrooms and vegetables. Slice the mushrooms, cut the vegetables into julienne strips, and slice the bell peppers into thin strips. Finely chop the garlic and mince the onion.
- In a wok or large nonstick skillet, heat 2 tablespoons of olive oil. Add the shrimp along with half of the minced garlic and the peeled and grated fresh ginger (or ground ginger).
- Do not overcook the shrimp. As soon as they turn a nice pink color, remove them from the pan and set them aside in a bowl.
- Add the remaining olive oil to the pan and sauté the remaining onion and garlic over medium heat until softened.
- Once the onions are translucent, add the vegetables and mushrooms.
- Sauté, stirring occasionally with a wooden spoon, until the vegetables are cooked to your liking, either tender or still slightly crisp.
- At the same time, bring a pot of water to a boil and season it with a teaspoon of salt. Add the noodles and cook for 3 to 4 minutes, following the package instructions. Once softened, gently separate them using chopsticks or a fork.
- Add a tablespoon of olive oil before draining the noodles. They should be cooked al dente, still slightly firm to the bite.
- Drain the noodles in a colander.
- Before returning the shrimp to the wok and seasoning with the Asian sauces and sesame oil, remove a portion of the vegetables and set them aside. This prevents them from soaking up too much sauce and helps keep their color and texture.
- Add the shrimp back to the wok with the remaining vegetables and stir-fry briefly to reheat and coat them with the sauce, then add the noodles.
- Toss everything together until well combined. Use chopsticks or tongs to loosen the noodles so they absorb the sauce evenly.
- Taste and adjust the seasoning, adding more soy sauce if needed for color or flavor.
- Serve on plates, topping with the reserved vegetables, a little chopped parsley, and toasted sesame seeds.
- Serve immediately and enjoy.
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