There’s something magical about the way tender shrimp, crisp vegetables, and chewy noodles come together in a glossy, savory sauce. This quick shrimp stir fry with noodles is my go-to recipe when I want to bring restaurant-quality Asian flavors to my dinner table in just 35 minutes. The combination of succulent shrimp, perfectly cooked lo mein noodles, and fresh vegetables creates a harmonious balance of textures and flavors that will make any weeknight dinner feel special. The sauce, with its blend of hoisin, soy, and sesame, delivers that authentic Asian taste we all crave, while keeping the ingredients list accessible for home cooks.
Table of Contents
Why You’ll Love This Recipe
- Ready in just 35 minutes, making it perfect for busy weeknight dinners
- Customizable with whatever vegetables you have in your fridge
- Restaurant-quality results with simple pantry ingredients
Key Ingredients & Substitutions
- Large Shrimp: The star of the show, providing lean protein and a sweet, delicate flavor. Can substitute with chicken or tofu.
- Lo Mein Noodles: These wheat noodles offer the perfect chewy texture. Substitute with udon, soba, or even spaghetti in a pinch.
- Broccoli Florets: Adds nutrition and crunch. Fresh is best, but frozen works too.
- Red Bell Pepper: Provides sweet flavor and vibrant color. Any color bell pepper works well.
- Carrots: Adds natural sweetness and crunch. Try rainbow carrots for extra color.
- Garlic & Ginger: Essential aromatics that create the foundation of Asian flavors.
- Scallions: Offers fresh, oniony flavor and beautiful garnish.
- Hoisin Sauce: The key to authentic Chinese flavor. Can substitute with oyster sauce plus a touch of sugar.
- Soy Sauce: Provides umami depth. Use tamari for gluten-free option.
- Sesame Oil: Adds nutty, aromatic finish. Don’t skip this!
- Chicken Broth: Creates sauce base. Vegetable broth works too.
- Honey: Balances the savory flavors. Brown sugar can substitute.
- Cornstarch: Essential for thickening the sauce.
Step-by-Step Instructions
- Prepare the Noodles: First, bring a large pot of water to boil. Cook the lo mein noodles until al dente according to package instructions. Drain and toss with a touch of oil to prevent sticking.
- Make the Sauce: In a bowl, whisk together hoisin sauce, soy sauce, sesame oil, chicken broth, honey, and cornstarch until smooth. The sauce should be thick enough to coat the back of a spoon.
- Cook the Shrimp: Heat oil in a large wok over medium-high heat until shimmering. Arrange shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. You should see a golden sear developing. Remove to a plate.
- Stir-Fry Vegetables: Add remaining oil to the wok. Stir-fry broccoli, bell pepper, and carrots for 2-3 minutes until crisp-tender. You want them to retain some crunch. Add garlic, ginger, and scallion whites, cooking until fragrant.
- Combine Everything: Pour in the sauce mixture and bring to a simmer. Add back the shrimp and noodles, tossing everything together until well-coated and heated through.
Expert Tips & Common Mistakes
- Mistake: Overcrowding the pan – Fix: Cook in batches if needed to ensure proper searing
- Mistake: Overcooking the noodles – Fix: Cook until just al dente as they’ll continue cooking in the sauce
- Mistake: Adding sauce too early – Fix: Let the pan get hot enough first to prevent soggy vegetables
- Mistake: Not prepping ingredients beforehand – Fix: Have everything ready before you start cooking (mise en place)
Storage & Reheating
This dish will keep in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and warm in a skillet over medium heat until heated through. Avoid microwave reheating as it can make the shrimp tough.
Serving Suggestions
- Garnish with sesame seeds and extra scallion greens
- Serve with a side of steamed edamame
- Add chili oil or sriracha for extra heat
- Pair with a crisp Asian beer or chilled sake
FAQ
Can I make this ahead of time?
While best served fresh, you can prep all ingredients and make the sauce up to 24 hours in advance.
How do I prevent the noodles from sticking?
Toss them with a small amount of oil immediately after cooking and don’t let them sit for too long before combining with other ingredients.
Can I use frozen vegetables?
Yes, but thaw and drain them well first, and expect a slightly different texture than fresh vegetables.
💡 Loved this recipe? Follow Us on Pinterest for more!
Conclusion
This quick shrimp stir fry with noodles recipe proves that making restaurant-quality Asian cuisine at home is not only possible but easy and rewarding. With its perfect balance of proteins, vegetables, and noodles, all enrobed in a rich, flavorful sauce, this dish is sure to become a regular in your dinner rotation. Remember to prep all ingredients before starting and keep your heat high for the best results. Happy cooking!
Quick Shrimp Stir Fry Recipe with Noodles for Easy Dinners
Equipment
- Wok
- Large Pot
Ingredients
Main
- 1 lb large shrimp
- 8 oz lo mein noodles
- 2 cups broccoli florets
- 1 red bell pepper
- 1 cup carrots
- 2 cloves garlic
- 1 inch ginger
- 2 scallions
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup chicken broth
- 1 tbsp honey
- 1 tbsp cornstarch
Instructions
Instructions
- Bring a large pot of water to boil. Cook the lo mein noodles until al dente according to package instructions. Drain and toss with a touch of oil.
- In a bowl, whisk together hoisin sauce, soy sauce, sesame oil, chicken broth, honey, and cornstarch until smooth.
- Heat oil in a large wok over medium-high heat. Arrange shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove to a plate.
- Add remaining oil to the wok. Stir-fry broccoli, bell pepper, and carrots for 2-3 minutes until crisp-tender. Add garlic, ginger, and scallion whites, cooking until fragrant.
- Pour in the sauce mixture and bring to a simmer. Add back the shrimp and noodles, tossing everything together until well-coated and heated through.