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Glossy shrimp stir fry noodles in a dark wok loaded with juicy pink shrimp, tender crisp bell peppers, snap peas, and scallions

Shrimp Stir Fry Noodles

These easy shrimp stir fry noodles come together in just 20 minutes! Tender egg noodles, plump juicy shrimp, and crisp vegetables are tossed in a rich, savory garlic soy sauce for the ultimate quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Noodles & Shrimp
  • 8 oz Chinese egg noodles fresh lo mein, yakisoba, ramen noodles, or linguine
  • 1 lb large raw shrimp peeled, deveined, tails removed, patted dry
  • 2 tbsp cooking oil divided; peanut oil, canola oil, or avocado oil
  • 1/2 tsp toasted sesame oil to toss with drained noodles to prevent sticking
Savory Garlic Stir-Fry Sauce
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce adds deep savory sweetness and glaze body
  • 1 tbsp dark soy sauce gives noodles rich golden-brown color
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar or honey balances the savory soy
  • 1 tsp cornstarch thickens sauce to cling to noodles
  • 2 tbsp water or chicken broth
Crisp Stir-Fry Vegetables & Aromatics
  • 4 cloves fresh garlic finely minced
  • 1 tbsp fresh ginger grated
  • 1 cup sugar snap peas or snow peas trimmed
  • 1 medium red bell pepper sliced into thin matchsticks
  • 1 cup carrots cut into thin matchsticks
  • 3 whole scallions / green onions cut into 2-inch pieces, whites and greens separated
  • 1 tsp toasted sesame seeds for garnish

Equipment

  • Large Wok or 12-Inch Deep Skillet Wide surface area allows quick, high-heat searing
  • Large Pot & Colander For boiling and draining the noodles
  • Small Mixing Bowl & Whisk For blending the savory stir-fry sauce

Method
 

  1. Bring a large pot of water to a boil. Cook the noodles according to package instructions until just al dente (about 3 to 4 minutes for fresh egg noodles or ramen). Drain thoroughly in a colander and toss with 1/2 teaspoon of sesame oil so they do not stick together. In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sesame oil, brown sugar, cornstarch, and water until smooth.
    Cooked drained noodles in a colander next to a glass bowl of savory dark stir-fry sauce with whisk and minced garlic
  2. Place a large wok or deep 12-inch skillet over high heat. Add 1 tablespoon of cooking oil. When the oil shimmers, add the shrimp in a single layer. Sear undisturbed for 1 to 2 minutes, then flip and cook for 1 more minute until pink, opaque, and curled into a loose 'C' shape. Transfer immediately to a clean plate so they stay tender.
    Juicy jumbo shrimp searing in a single layer in a hot wok, turning pink and golden with light steam rising
  3. Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic, grated ginger, and scallion whites. Stir constantly for 30 seconds until fragrant. Add the sliced bell peppers, snap peas, and carrots. Stir-fry over high heat for 2 to 3 minutes until the vegetables are tender-crisp with bright colors.
    Colorful stir-fry vegetables including red bell peppers, snap peas, shredded cabbage, and carrots cooking rapidly in the wok
  4. Add the drained noodles and cooked shrimp back into the wok. Pour the whisked stir-fry sauce evenly over the top. Toss vigorously with tongs over medium-high heat for 1 to 2 minutes until the sauce bubbles, thickens slightly, and coats every strand of noodles. Toss in the green scallion tops, remove from heat, sprinkle with sesame seeds, and serve hot.
    Noodles, seared shrimp, and crisp vegetables tossed together in the wok while pouring the rich glossy stir-fry sauce

Notes

Always pat your peeled shrimp completely dry with paper towels before cooking. Excess surface moisture boils the shrimp instead of searing it.
Cook noodles strictly to al dente. They will continue cooking for another 2 minutes in the hot wok with the sauce.
If you do not have dark soy sauce, substitute with an extra tablespoon of regular soy sauce plus 1/2 teaspoon of molasses or dark brown sugar for color.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water for 2 minutes.