Spicy Shrimp Stir-Fry with Noodles, a delicious and healthy Asian dish bursting with the most amazing flavours. Ready in well under 20 minutes, this shrimp stir fry is so easy to make, and the homemade sauce is so good. A great midweek dinner for spicy food lovers. Why not try it this Lunar New Year?
Celebrate the Chinese New Year with a spectacular noodle stir fry that is way better than any take-away. It’s super easy to make, quick, and tastes like heaven. Forget about instant noodles that have no nutritional value, this is restaurant-style food that anyone can make.
I love absolutely Chinese food, it’s tasty, healthy and so super flavourful. Stir-frying is a great way of cooking, most nutrients are kept in, and the veggies keep their lovely crunch and colour. Throw some shrimp (prawns) in, and the ultimate Asian dish is created: the almighty spicy shrimp stir fry with noodles.
Ginger, garlic and spring onions are the super trio that can’t possibly be left out. If you fancy something different for lunch or supper, give this dish a try. If you like spicy food, do not be afraid to use as much chilli as you like.
Or, if spicy food is not your thing, just omit it altogether, you will still get a fabulous meal, guaranteed. If you fancy other noodle recipes, how about my Beef and Broccoli Noodles? Or my amazing Sesame Noodles? I can never say no to Udon Miso Noodle Soup either.
How TO make spicy shrimp stir fry with noodles
If you don’t have a wok, not to worry! I don’t have one anymore, and this can be cooked to perfection in any other pan you have. First, we need to cook the shrimp. Be very careful, as the shimp cooks really quickly, and we don’t want to overcook it.
- heat up the oil, add the spring onions, garlic and ginger, and stir fry for about 30 seconds until fragrant
- add the shrimp, season with salt, pepper and cayenne pepper, and stir fry for 1-2 minutes until it changes the colour to pinkish
- remove the shrimp and set aside
- add the carrot and mangetout (snow peas), stir fry for 2-3 minutes until they soften a bit, then add the shrimp back to the pan together with the sauces
- toss in the cooked noodles and cook for a further 1-2 minutes
Trust me, this dish is as easy as it sounds!
NOODLES FOR STIR FRYING
It can be any kind of noodles. I love the egg noodles, they are super tasty, and they are ready in about 5 minutes. But feel free to use any noodles of your choice, even ramen, but without any of those nasty ingredients they come in the package with.
Pre-cooked noodles are also fine, just add after the shrimp and veggies are cooked. If cook the noodles, make sure you drain, rinse and add sesame oil to them before tossing them in. The noodles tend to stick together badly if left out for a bit of time.
If you’ve liked my SPICY SHRIMP STIR-FRY WITH NOODLES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Spicy Shrimp Stir-Fry with Noodles, a delicious Asian dish bursting with the most amazing flavours. Ready in well under 20 minutes, this shrimp stir fry is so easy to make, and the homemade sauce is so good. A great midweek dinner for spicy food lovers. It's a great stir fry if you celebrate the Chinese New Year, but it can also be enjoyed any other time of the year. The shrimp/prawns can be swapped for any other seafood of your choice.
- 1 cup shrimp
- 1/2 packet of noodles (2 nests)
- 4 garlic cloves
- 2 spring onions
- 1/2 tbsp grated ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tsp rice vinegar
- 1 tbsp fish sauce
- parsley to garnish
- 1 carrot
- 1 cup mangetout (snow pea)
- a pinch of sugar
Cook the noodles according to the packet instructions.
Drain the water, rinse, and add a tablespoon of sesame oil. Toss well.
Heat a tablespoon of vegetable oil in a wok or a large pan until smoking hot.
Peel and chop the garlic, and add it to the pan together with the spring onions and ginger. Stir fry for 30 seconds until fragrant.
Add the shrimp, and stir fry for 1-2 minute until the shrimp change their colour.
Remove from the pan and set aside.
Add the shredded carrot and mangetout, and stir fry for 2-3 minutes until it softens a bit.
Stir well and add shrimp together with the soy sauces, fish sauce and rice vinegar and sugar.
Toss in the noodles, and leave to cook for a further 1-2 minutes until everything is well combined.