Shrimp Stir Fry with Noodles

5 from 10 votes

This tasty Shrimp Stir Fry with Noodles features succulent shrimp, colorful veggies, and comforting noodles, all coated in a delicious sweet and savory sauce. This easy recipe is a one-pan dish that's better than take out and can be made in just 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Servings:

Calories: 373kcal

Author: Dr. Sonali Ruder

Equipment

Sauté Pan

Ingredients

14.2 ounces fresh Hokkien stir-fry noodles (or 8 oz dry lo mein noodles or spaghetti) ** see note
3 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 ½ teaspoons sesame oil
¼ cup reduced sodium chicken broth
1 teaspoon cornstarch
4 teaspoons vegetable oil divided use
1 pound medium or large shrimp, peeled and deveined
2 cups broccoli cut into small florets
1 red bell pepper thinly sliced
½ cup julienned or shredded carrots
2 scallions, sliced, white and green parts separated
2 cloves garlic minced
Optional garnish: sliced scallions and sesame seeds

Instructions

Heat the noodles according to package directions. If using dried noodles, cook them according to package directions. Drain and set aside.
Whisk the hoisin sauce, soy sauce, sesame oil, chicken broth, and cornstarch together in a bowl. Mix 1 tablespoon of the sauce with the shrimp in a bowl. Set the rest of the sauce aside .
Heat 2 teaspoons of oil in a wok or large sauté pan over medium high heat. Add the shrimp and cook until they just turn opaque, about 2 minutes. Transfer shrimp to a plate.
Pour the remaining 2 teaspoons oil into the pan and add the broccoli. Cook, stirring constantly, until broccoli starts to get charred around the edges, about 2 minutes. Add 2 tablespoons of water to the pan and cook another 2 minutes until the broccoli starts to soften and water evaporates. Add the bell pepper and carrots and sauté 3-4 minutes, stirring often, until they are crisp tender.
Remove the vegetables or push them to the side of the pan and add the remaining 2 teaspoons oil. Add the scallion whites and garlic. Cook for 30 seconds until fragrant.
Add the vegetables back to the pan and stir to combine. Pour the remaining sauce into the pan and cook for 1 minute. Then add the shrimp and cooked noodles to the pan and toss until everything is coated with the sauce and heated through. Sprinkle with scallion greens and sesame seeds. Serve immediately.

Notes

** Use fresh Chinese egg noodles if you can find them. You can get them at Asian grocery stores. Otherwise, I often use these hokkien noodles from my local grocery store that are already cooked and just need to be heated. You can use different types of noodles like lo mein noodles, soba noodles, rice noodles, udon noodles, ramen noodles, or even spaghetti. For a low carb dish, you can use zucchini noodles.
Once you start cooking, this dish comes together very quickly so make sure you prep all of your ingredients first.

You can use whatever vegetables you like in this dish but keep in mind that veggies that take a longer time to cook like broccoli or eggplant should go into the pan first followed by veggies that cook quickly like snow peas or spinach.

This recipe is very flavorful but not spicy. You can add some red pepper flakes or Sriracha for some extra heat.

Nutrition