Spicy Garlic Shrimp Noodles (Printable)
Tender shrimp and garlicky noodles in a spicy soy-sesame sauce with crisp veggies and lime.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Noodles
02 - 10 oz rice noodles or egg noodles
→ Vegetables & Aromatics
03 - 1 red bell pepper, thinly sliced
04 - 1 small carrot, julienned
05 - 2 green onions, sliced
06 - 5 cloves garlic, minced
07 - 2 tablespoons fresh cilantro, chopped, plus extra for garnish
→ Sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon fish sauce
11 - 1½ tablespoons sriracha, adjust to taste
12 - 1 tablespoon brown sugar
13 - 1 teaspoon sesame oil
→ Cooking
14 - 2 tablespoons vegetable oil
15 - 1 lime, cut into wedges
# Directions:
01 - Cook noodles according to package directions until tender. Drain thoroughly and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sriracha, brown sugar, and sesame oil until well blended. Set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant and lightly golden.
04 - Add shrimp to the pan in an even layer. Cook for 2 to 3 minutes, turning once, until pink and just cooked through. Remove shrimp and set aside.
05 - In the same pan, add sliced bell pepper and julienned carrot. Stir-fry for 2 minutes until slightly tender but still crisp.
06 - Return cooked noodles and shrimp to the pan. Pour the sauce over everything and toss vigorously until all components are evenly coated and heated through, about 2 minutes.
07 - Remove from heat. Add sliced green onions and chopped cilantro, tossing gently to incorporate.
08 - Plate immediately, garnishing with extra cilantro and lime wedges on the side.
# Expert Tips:
01 -
- It comes together in thirty minutes flat, which means you can outrun any takeout temptation.
- The sauce hits every note, sweet, salty, funky, and fiery, in a way that makes everyone at the table go quiet after the first bite.
02 -
- Do not walk away from the garlic in the hot oil because it goes from golden and fragrant to burnt and bitter in a matter of seconds.
- Removing the shrimp before cooking the vegetables is the single most important step, otherwise they turn rubbery and tough by the time everything else is done.
03 -
- A smoking hot wok is the real secret here, so let it preheat for a full minute before adding oil and do not crowd the pan with too many ingredients at once.
- Taste the sauce before adding it to the pan and adjust the sriracha and sugar until it makes you happy, because once it hits the heat the flavors concentrate and intensify.