Shrimp Stir-Fry with Rice Noodles
Tender shrimp seared until pink and curled, tossed with slippery rice noodles and crisp vegetables in a savory, slightly tangy stir-fry sauce. Everything comes together in one hot wok in under 30 minutes — a quick weeknight dinner that tastes like takeout but is lighter and fresher.
For 4 servings
- prep · ~15 min
Soak the rice noodles.
Place rice noodles in a large bowl and cover with warm water. Let them soak for 15 minutes until softened but still slightly firm. Drain well and set aside.
- mix · ~1 min
Mix the stir-fry sauce.
1.In a small bowl, combine soy sauce, rice vinegar, honey, sesame oil, salt, and black pepper.2.Whisk together until the honey is fully dissolved. Set aside. - saute · ~5 min
Sear the shrimp.
1.Heat 1 tablespoon vegetable oil in a wok over medium-high heat until shimmering.2.Add the shrimp in a single layer and sear for 2 minutes per side until pink and curled.3.Remove shrimp from the wok and set aside on a plate. - saute · ~5 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon vegetable oil to the wok.2.Add minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.3.Add bell pepper, carrot, and broccoli florets. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.TIPKeep the vegetables moving in the wok so they cook evenly without burning. - saute · ~3 min
Toss everything together.
1.Add the drained rice noodles to the wok with the vegetables.2.Pour the sauce over the noodles and toss everything together using tongs or two spatulas for 1 to 2 minutes until the noodles are heated through and coated in the sauce.3.Return the seared shrimp to the wok and gently toss to combine. - garnish · ~1 min
Garnish and serve.
Transfer the stir-fry to a serving platter. Scatter the green parts of the spring onions on top and serve immediately with lime wedges on the side for squeezing over.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp completely dry before searing to get a good browned crust.
- 2Soak rice noodles until just pliable — they finish cooking in the wok.
- 3Prep all vegetables and sauce before you start; stir-frying moves fast.
- 4Cook vegetables in batches if your wok is crowded to avoid steaming.
- 5Taste the sauce before adding; adjust salt or honey to your preference.
- 6Leftovers keep in the fridge for 2 days; reheat in a hot wok or skillet.
Adapt it for your goals.
High-Protein
Double the shrimp to 800 g for a protein-packed meal, or replace shrimp with firm tofu (cubed, pan-fried) for a vegetarian high-protein option.
Low OilLow-Oil
Reduce oil to 1 tbsp total and use a nonstick pan or well-seasoned wok; sear shrimp in a single layer without crowding, then add a splash of water when stir-frying vegetables to prevent sticking.
Gluten FreeGluten-Free
Replace soy sauce with tamari or coconut aminos; verify your rice noodles are labeled gluten-free (most are) to keep the entire dish gluten-free.
SpicySpicy
Add 1-2 tsp chili garlic sauce or sambal oelek with the sauce for heat lovers, or toss in sliced fresh red chilies with the aromatics.
Why this is on our healthy list.
Lean Protein from Shrimp
Shrimp is a low-fat, high-quality protein source that supports muscle maintenance and satiety without heavy calories.
Rich in Vitamin C
Bell pepper and broccoli provide a generous amount of vitamin C, which supports immune function and skin health.
Fiber from Vegetables
Carrot, broccoli, and bell pepper contribute dietary fiber, aiding digestion and promoting fullness.
Low in Saturated Fat
This stir-fry uses vegetable oil and small amounts of sesame oil, keeping saturated fat low compared to takeout versions.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight and pat very dry with paper towels before cooking to avoid excess water in the wok.
