Shrimp stir fry with noodles

French

This shrimp stir-fry with noodles is my go-to dinner when I want big flavour fast. Juicy shrimp, crisp peppers and carrots, and a soy-ginger sauce make a complete bowl in 35 minutes, for busy weeknights.

Shrimp Stir-Fry with Noodles (Prawn Noodle Stir-Fry) : Easy 35-Minute Dinner

Shrimp (or prawn) stir-fried noodles are my go-to weeknight dinner when I want something generous without spending the whole evening in the kitchen.

At home, it’s our most-requested “noodles night”, especially from the kids, and it’s easy to see why.

The sauce coats every strand, the peppers and carrots stay nicely crunchy, and the shrimp turn juicy and tender in minutes.

I keep a pasta-style meal on the weekly menu, and I love how flexible this one is.

Some nights I make it 100% veggie, other times I add chicken, a few strips of beef, or tofu. But the shrimp/prawn version always wins here, no contest.

Best of all, it’s rich and satisfying yet totally complete on its own, no side dish needed. Just slice the vegetables, crank up the heat, and dinner’s done fast.

Ingredients for Shrimp & Noodle Stir-Fry (with useful notes)

• 250 g Chinese noodles (egg noodles): soft, bouncy texture. Allergic to egg? Use egg-free wheat noodles or rice noodles.
• 200 g peeled shrimp/prawns: frozen is perfect, defrost and pat dry to avoid watery stir-fry. Fresh cooks even faster.
• ½ red + ½ green + ½ yellow bell pepper: slice into thin strips for quick cooking and crunch.
• 1 carrot: julienned or thin matchsticks for a tender-crisp bite.
• 1 onion: finely sliced for sweetness and depth.
• 1 garlic clove: add it quickly so it perfumes without burning.
• 1 cm fresh ginger: grated is best; paste works; powder in a pinch.
• 5 tbsp soy sauce: check saltiness before adding extra salt.
• Salt + olive oil: salt lightly at the end; oil for high-heat frying.
• Optional: oyster sauce for a more “takeaway-style” finish.

How to make shrimp stir-fry noodles

• Cook the noodles in boiling water for about 5 minutes (or according to the packet). Loosen them well, then drain.
• Heat a splash of oil in a wok or large pan over medium-high heat.
• Add the shrimp/prawns, crushed garlic, and a little ginger. Stir-fry 2–3 minutes, until just opaque. Remove to a plate.
• In the same pan, stir-fry the onion for 2 minutes.
• Add the carrot and peppers (thinly sliced). Stir-fry until cooked but still crunchy.
• Return the shrimp/prawns, add the soy sauce (and oyster sauce if using), and toss.
• Add the drained noodles (plus a small extra splash of soy sauce if needed).
• Toss everything well, heat through for 1-2 minutes, then take off the heat.

Tips for Perfect Shrimp Stir-Fried Noodles

– Cook the vegetables very briefly (the “real wok” secret): Stir-fry them in a very hot pan just until slightly softened but still crunchy. Remove them before adding the noodles and sauce so they keep their texture and flavour.

– Carrots: slice thinly or they stay hard: Carrots are denser and take longer to cook, so cut them into very thin slices (a mandoline is ideal) or fine julienne with a sharp knife.

– The sauce is 50% of the flavour: For a restaurant-style taste, use dark soy sauce + oyster sauce for depth and umami. A small drizzle of sesame oil can replace olive oil for a more Asian aroma.

– Optional “authentic” boost: Add a splash of Shaoxing wine (rice wine) to the sauce for extra aromatic complexity.

– For a balanced caramelised note: Add a tiny touch of honey or sugar to round out the sauce and give a lightly glazed finish.

– Shrimp: less, but better quality: You don’t need a huge amount—good shrimp makes a big difference. Cook only until just opaque to keep them juicy and tender.

Do you need a wok to make these noodles?

No. A wok is great, but a large, wide non-stick frying pan works beautifully.

What matters most is space and heat: a hot, roomy pan lets ingredients stir-fry instead of steaming.

Your vegetables stay tender-crisp, and your shrimp/prawns cook evenly, juicy and opaque, never rubbery.

Bonus: everything cooks faster, so you’re done sooner.

What to serve with it (and what to avoid for balance)

• Great with: a crunchy cucumber salad, steamed greens, or a light miso-style broth.
• Avoid: adding rice or bread (double carbs), heavy fried sides, or extra salty sauce, this bowl is already complete.

Other dishes to try

• Coconut Fish Curry
• Asian Chicken Yakitori Meatball Skewers
• Chinese Beef and Onion Stir-Fry
• Easy Egg Fried Rice