Shrimp Stir Fry with Noodles
This Shrimp Stir Fry with Noodles recipe is a quick and easy recipe with succulent shrimp, crisp veggies, and perfectly cooked noodles tossed in a savory sauce. This dish is perfect for busy weeknights or when you need to switch up your routine with an easy meal.
Servings 4 servings
Calories 366kcal
Equipment
Ingredients
- 6-9 oz cooked noodles I used 6oz of ramen. See notes.
- 1- 1 ½ pounds raw shrimp Peeled and deveined.
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon olive oil
- 3 cups fresh or frozen mixed vegetables
- 3 garlic cloves Minced.
- 1-2 teaspoons fresh minced ginger Start with 1 teaspoon and adjust to taste. If using ground ginger start with ¼ teaspoon.
Stir Fry Sauce
- ½ cup soy sauce or liquid aminos
- 2 tablespoons rice vinegar
- ¼ cup brown sugar or sweetener Adjust to suit your taste.
- ½ tablespoon cornstarch
- ½ tablespoon cold water
Instructions
- Season both sides of the shrimp with the smoked paprika, onion powder, salt, and pepper to taste.
- Heat a skillet on medium-high heat with olive oil. When hot, add the shrimp.
- Cook for 2-4 minutes, flipping halfway through until the shrimp turns bright pink and is translucent. Remove the shrimp from the pan and set it aside.
- Add additional olive oil to the pan if necessary. Add the vegetables, garlic, and ginger to the pan and cook for 3-4 minutes until soft. Remove the vegetables and set aside.
- Add the soy sauce, rice vinegar, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
- Combine the cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
- Add the cooked shrimp, vegetables, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.
Notes
The amount of noodles you choose to add will vary based on preference. If you like a saucy dish, use less noodles. If you want a lot of noodles, use more. I used 6oz of noodles and dish is pretty saucy.
Keep in mind that frozen vegetables will release some moisture during cooking, affecting the overall texture of the stir fry. Adjust the cooking time accordingly and drain any excess liquid as needed.
Use ¼ cup of soy sauce if want less sauce.
You can use all-purpose flour instead of cornstarch if you wish. I find cornstarch works best here.
Cornstarch tends to settle quickly, especially if not mixed thoroughly. If you add cornstarch to hot liquid without creating a smooth slurry first, it will form lumps. Adding cornstarch directly to hot liquid can cause it to clump because the starch granules seize up when they come into contact with heat. This is why it is important to use cold water.
Do not use old, expired cornstarch. Cornstarch has a shelf life, and if it’s old or has been exposed to moisture, it will clump more easily.
You can use white wine vinegar or apple cider vinegar instead of rice wine vinegar. It will impact the taste.
You can use any sweetener or sugar you want to use.
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 37g | Protein: 26g | Fat: 9g