Irresistible Shrimp Stir-Fry Noodles Recipe – A Flavor-Packed, Quick Weeknight Delight

There’s something magical about the combination of juicy shrimp, fresh vegetables, and slurp-worthy noodles all tossed in a savory sauce. This Shrimp Stir-Fry with Noodles recipe is one of those dishes that you'll come back to time and time again, perfect for a quick and satisfying weeknight dinner. The shrimp, tender and succulent, soak up the rich, umami flavors from the sauce, while the noodles bring the perfect chewy texture. Every bite is an explosion of flavors that will leave you wanting more—and maybe even enough to slap your mama, it's that good!

Photo byInsanelyGoodRecipes

I first discovered this recipe from Insanely Good Recipes, and ever since, it’s become a regular in my kitchen rotation. The simplicity and speed of this dish make it ideal for those nights when you want something delicious but don’t have a lot of time to spend in the kitchen.

Origins of Stir-Fry

Stir-frying originated in China as a fast, high-heat cooking method that locks in flavors while preserving the crisp texture of vegetables. It’s a technique designed to bring out the best in simple ingredients, making it a perfect go-to for families across the globe. In this recipe, the addition of lo mein noodles brings in a touch of Chinese street food flair that makes the dish hearty and oh-so satisfying.

How to Make Shrimp Stir-Fry with Noodles

This easy shrimp stir-fry with lo mein noodles comes together in less than 30 minutes, making it an excellent choice for a busy evening. Here's how to bring it all together:

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 14 oz lo mein noodles
• 3 tbsp vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned or shredded
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 2 scallions, sliced (white and green parts separated)

For the Sauce:

• 3 tbsp hoisin sauce
• 2 tbsp reduced sodium soy sauce
• 1 tbsp sesame oil
• ¼ cup reduced sodium chicken broth
• 1 tbsp honey
• 1 tsp cornstarch

Instructions:

1. Prepare the Noodles: Cook the lo mein noodles according to the package instructions until al dente. Drain and toss with a little oil to keep them from sticking. Set aside.
2. Whisk the Sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil, chicken broth, honey, and cornstarch until smooth. Set aside.
3. Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they’re pink and opaque. Remove them from the pan and set aside.
4. Stir-Fry the Veggies: Add the remaining 2 tablespoons of vegetable oil to the same pan. Stir-fry the broccoli, bell pepper, and carrots for about 2-3 minutes until they are crisp-tender. Then add the garlic, ginger, and white parts of the scallions, cooking for about 30 seconds until fragrant.
5. Add the Sauce and Combine: Pour the prepared sauce into the skillet, bringing it to a simmer. Let it cook for about a minute until it thickens slightly. Return the cooked noodles and shrimp to the pan, tossing everything together until the shrimp and noodles are well-coated in the sauce.
6. Garnish and Serve: Garnish with the green parts of the scallions and serve immediately. Enjoy this delightful dish as is, or pair it with some spring rolls or a light cucumber salad for a complete meal.

Variations and Tips:

• Vegetarian Option: Swap the shrimp for tofu or tempeh for a plant-based version.
• Gluten-Free: Use gluten-free noodles and ensure your soy sauce and hoisin are also gluten-free.
• Spice It Up: Add some heat with red pepper flakes or sriracha for an extra kick.
• Meal Prep Friendly: This dish stores well for meal prep. Simply pack the stir-fry in individual containers for up to 3 days in the fridge.

Cooking Tips:

• Make sure your skillet or wok is hot before adding the shrimp to get a nice sear.
• Don’t overcook the shrimp; they turn rubbery if left on the heat too long. A quick 2-3 minutes per side is all you need.
• To prevent soggy vegetables, don’t overcrowd the pan when stir-frying.

This dish truly brings restaurant-quality stir-fry right to your kitchen. It’s packed with flavor, texture, and nutrition, and the best part is how quickly it all comes together. Whether you’re making it for a weeknight dinner or meal-prepping for the week, this easy shrimp stir-fry recipe is sure to satisfy.

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