I make this high-protein shrimp stir fry with noodles when I want something fast, satisfying, and packed with flavor. It comes together in about 25 minutes, with juicy shrimp, crisp vegetables, and savory noodles coated in a delicious sauce.
Why You’ll Love This Recipe
I love how quick and efficient this recipe is, especially on busy days. I get a balanced meal with plenty of protein from the shrimp and energy from the noodles. I also enjoy how customizable it is—I can easily swap vegetables or adjust the sauce to match what I have at home. The combination of textures and flavors makes every bite exciting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250 g shrimp, peeled and deveined
200 g noodles (egg noodles or rice noodles)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup bell peppers, sliced
1 cup broccoli florets
1 medium carrot, julienned
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon chili flakes (optional)
1 teaspoon cornstarch mixed with 2 tablespoons water
2 green onions, sliced
salt and pepper to taste
directions
I start by cooking the noodles according to the package instructions, then I drain them and set them aside.
In a large pan or wok, I heat the vegetable oil over medium-high heat. I add the shrimp, season lightly with salt and pepper, and cook for about 2–3 minutes until they turn pink. I remove them from the pan and set them aside.
In the same pan, I add garlic and ginger, stirring quickly until fragrant. T
hen I toss in the vegetables and stir-fry for about 4–5 minutes until they are tender but still crisp.
I return the shrimp to the pan and add the cooked noodles. I pour in the soy sauce, oyster sauce, sesame oil, and chili flakes, mixing everything well.
I add the cornstarch slurry to thicken the sauce and stir for another 1–2 minutes. I finish by adding green onions and giving everything a final toss before serving.
Servings and timing
I usually get about 3 servings from this recipe. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
I sometimes swap shrimp with chicken or tofu for a different protein option. I also like adding mushrooms, snap peas, or cabbage depending on what I have available. For a spicier version, I increase the chili flakes or add a bit of sriracha. If I want a lighter version, I use zucchini noodles instead of regular noodles.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I use a pan over medium heat with a splash of water or soy sauce to bring back moisture. I avoid overcooking to keep the shrimp tender.
FAQs
Can I use frozen shrimp?
I can use frozen shrimp as long as I thaw them completely and pat them dry before cooking.
What type of noodles works best?
I like using egg noodles or rice noodles, but I can use any noodles I have on hand.
How do I keep shrimp from becoming rubbery?
I cook the shrimp just until they turn pink and remove them quickly to avoid overcooking.
Can I make this dish gluten-free?
I make it gluten-free by using tamari instead of soy sauce and checking that my noodles are gluten-free.
Can I prepare this ahead of time?
I can prep all ingredients ahead, but I cook everything fresh for the best texture and flavor.
Conclusion
I find this high-protein shrimp stir fry with noodles to be one of the easiest and most satisfying meals I can make in a short time. It’s packed with flavor, adaptable, and perfect for a quick homemade dinner that still feels special.
