This post may contain affiliate links. Please read our disclosure policy.
The flavors of this Asian inspired Shrimp Stir Fry Noodles will blow you away. A simple and easy noodle recipe that’s ready in just under 30 minutes. Loaded with shrimp and veggies, and makes a perfectly delicious lunch or dinner.
This shrimp noodle recipe is very easy to make and I promise it will become a family favorite. Loaded with not just the best flavors, but with veggies and shrimp. If you are like me, you love noodles, but also love stir-fry asian food? Then look no further, this dish is for you. You will Ditch Chinese takeout and never look back. If you would like to cut down on the carbs, use Lentil noodles or Zucchini noodles in place of the whole wheat noodles that this recipe calls for.
Recipe Overview
Before you get started
Here are some tips you should keep in mind if making this dish so you can make them perfectly each time.
- Use any noodles of your choice. You can use whole-grain noodles or a high-protein option like lentil or chickpea noodles.
- Cook the pasta al dente so it doesn’t come out mushy.
- Raw shrimp works best. Get them fresh or frozen. You can buy them peeled and deveined.
- If you like a little crunch to your veggies, do not overcook them.
- Toss in any other veggies that you may like. Zucchini would be great.
- Try not to overcook the shrimp. It will turn rubbery
Ingredients needed and substitutions
Here are the ingredients I used to make this shrimp stir-fry noodle dish. Full measurements are listed further down below in the recipe card.
- Shrimp: Get peeled and deveined shrimp. Raw shrimp works best. If you do not like shrimp, you can use beef or chicken.
- Oil: You will need Olive Oil or peanut oil, and sesame oil
- Garlic Cloves: Fresh garlic will give you the best flavor if you want to make the most out of this dish. But if in a pinch, use garlic powder.
- Veggies: I used Carrot, Bell Pepper, Broccoli Florets, and Green Onions
- Spaghetti Noodles: Whole-grain or lentil spaghetti are great options. You may also use lentil or chickpea noodles.
- Toasted Sesame Seeds to garnish: so this could be optional if you don’t have it.
- Salt & Pepper to taste
- Freshly Grated Ginger: I love the flavor fresh ginger will give. You can manage with ginger powder if you do not have any fresh handy.
- Honey or agave: This addition balances out everything. Brown sugar will work too. No maple syrup.
- Soy sauce or coconut amino
- Orange Juice: Just use one orange (squeezed)- or if in a pinch, use bottled orange juice.
- Hoisin Sauce: Adds an umami flavor. A must.
- Chili Flakes: can be optional.
How to make shrimp stir-fry noodles
Here’s a step-by-step rundown on how to make this noodle.
1️⃣ Cook the pasta and broccoli
In a large pot with salted boiling water, cook the 8 ounces Spaghetti Noodles according to package directions.
Add in the 3 Cups 3 Cups Broccoli Florets around the last 2-3 minutes of cooking and let them cook together with the pasta until tender. Drain and set aside.
✏️ Do not overcook the broccoli or the noodles.
2️⃣ Make the stir-fry sauce
In a small bowl, whisk 1/4 Cup Low-sodium soy sauce, 1/4 Cup Fresh Orange Juice, 2 tablespoons Honey, 2 tablespoons Hoisin Sauce, 2 teaspoons Sesame Oil, 1 teaspoon Freshly Grated Ginger, and 1/4 teaspoon Chili Flakes. Set aside.
3️⃣ Cook the shrimp and veggies
Heat 1 tablespoon Olive Oil in a large skillet over medium-high heat. Add in 1 pound Large Shrimp, 3 Garlic Cloves, a pinch of Salt & Pepper
Cook for 2-3 minutes, then stir in 1 Medium Carrot and 1 Red Bell Pepper and cook for a minute more, or until everything is heated through.
✏️ Try not to overcook the shrimp. Remember, you can cook the veggies to your liking. Soft or crunchy.
4️⃣ Add the noodles, toss, and garnish
Add in the cooked spaghetti and broccoli, then pour the sauce over and toss to combine. Garnish with 2-3 Green Onions and 2 tablespoons Toasted Sesame Seeds.
Common Questions
This shrimp stir-fry noodle recipe will last up to 3 days in the fridge.
Yes. If you have leftovers, you can place them in a freezer-safe container and freeze them for up to 2 months.
To make this a low-carb meal. I recommend using zucchini noodles instead of whole-grain noodles. There are some low-carb noodle options out there as well that you can use.
Don’t like shrimp or have it on hand? You can use beef or chicken instead. Even salmon bites will work.
Shrimp Stir Fry Noodles
Ingredients
- 1 pound Large Shrimp, peeled and deveined
- 1 tablespoon Olive Oil, or peanut oil
- 3 Garlic Cloves, minced
- 1 Medium Carrot, julienned or shredded
- 1 Red Bell Pepper, cut into thin strips
- 8 ounces Spaghetti Noodles, Whole grain or lentil spaghetti
- 3 Cups Broccoli Florets
- 2-3 Green Onions, thinly sliced
- 2 tablespoons Toasted Sesame Seeds, to garnish
- Salt & Pepper, to taste
For the Sauce:
- 1 teaspoon Freshly Grated Ginger
- 2 tablespoons Honey, or agave
- 1/4 Cup Low-sodium soy sauce, or coconut amino
- 1/4 Cup Fresh Orange Juice
- 2 tablespoons Hoisin Sauce
- 2 teaspoons Sesame Oil
- 1/4 teaspoon Chili Flakes
Instructions
- In a large pot with salted boiling water, cook the 8 ounces Spaghetti Noodles according to package directions.
- Add in the 3 Cups 3 Cups Broccoli Florets around the last 2-3 minutes of cooking and let them cook together with the pasta until tender. Drain and set aside.
- In a small bowl, whisk 1/4 Cup Low-sodium soy sauce, 1/4 Cup Fresh Orange Juice, 2 tablespoons Honey, 2 tablespoons Hoisin Sauce, 2 teaspoons Sesame Oil, 1 teaspoon Freshly Grated Ginger, and 1/4 teaspoon Chili Flakes.
- Heat 1 tablespoon of 1 tablespoon Olive Oil in a large skillet over medium-high heat. Add in 1 pound Large Shrimp, 3 Garlic Cloves, a pinch of Salt & Pepper
- Cook for 2-3 minutes, then stir in 1 Medium Carrot and 1 Red Bell Pepper and cook for a minute more, or until everything is heated through.
- Add in the cooked spaghetti and broccoli, then pour the sauce over and toss to combine.
- Garnish with 2-3 Green Onions and 2 tablespoons Toasted Sesame Seeds. Enjoy!
Notes
- Use any noodles of your choice.. You can use whole-grain noodles or a high-protein option like lentil or chickpea noodles.
- Raw shrimp works best. Get them fresh or frozen. You can buy them peeled and deveined.
- Toss in any other veggies that you may like. Zucchini would be great.
- Try not to overcook the shrimp. It will turn rubbery.
- Store leftovers in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More stir-fry recipes
- Easy Chicken Asparagus Stir Fry
- Asian Shrimp Zucchini Noodles Recipe
- Garlic Butter Hasselback Potatoes
- Teriyaki Chicken Stir Fry
- Honey Sesame Chicken
- Spicy Chicken Stir Fry
You may also like
- Cilantro Lime Shrimp
- Philly Cheesesteak Pasta
- Steak Fajita Recipe
- Tomato Mozzarella Salad
- Cowboy Casserole
Easy and delicious with a lot of flavor. Could sub chicken if you do not care for shrimp.
YES!! thanks for the feedback
Perfect, light recipe, yet flavorful. I used Oyster sauce because I was out of Marin. This recipe is perfect
Thanks Nancy. Glad you liked it.
I bought Hokkien stir-fry noodles, it appears they are cooked. Do I do the veggies, shrimp, and then add the noodles for tossing?
Yes. That sounds like it. I am not familiar with that noodle Read the package directions and see what they recommend—heating it? Soaking in hot water? but I agree with your thoughts on adding it at the end and tossing it.
Awesome delicious
Thank you
Was looking for something to fix for lunch today using small shrimp. Will be making it for dinner soon. Love the sauce. Super yummy!
Thanks! glad you loved it
best shrimp recipe !!
Thank you.
Excellent recipe!!
I made it today, and it was absolutely delicious.
Thank you for the recipe.
Thanks for the feedback, Edith. Glad you loved it.
I made this for my family of 6 tonight. I doubled the recipe and used rice noodles for a more authentic Thai texture. It was incredible. All of my kids loved it. I can’t wait to eat it leftover at work tomorrow night!
Thank you, Amanda. Glad the kiddos loved it. That’s a win right there!
It was awesome
Thank you. Glad you liked it.
I made the recipe exactly as printed but forgot the green onions. It was amazing, my husband loved the “heat” of the red pepper flakes. I will definitely make again and try to remember the green onions.
Oh, awesome! So glad you liked it. Thanks for the positive feedback.
Came out awesome, I did cut back on the sauce slightly to keep caloric count down, very flavorful
Thanks, Mike
Glad you liked it.
Delicious, the pasta was a nice break from rice. I didn’t have orange juice on hand this time, but used lime juice to taste. I’ll keep this recipe, for sure!
So glad you liked it.
This looks amazing, will cook it and let you know. Thanks
Thank you!