Best 4 Shrimp And Noodle Stir Fry Recipes

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Get ready to embark on a culinary journey with our comprehensive guide to cooking the perfect shrimp and noodle stir fry. This delightful dish combines the succulent flavors of shrimp with the springy texture of noodles, all coated in a mouthwatering sauce. Whether you prefer a classic recipe or a unique fusion of flavors, we've got you covered. Discover the secrets to creating a stir fry that will tantalize your taste buds and impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND RAMEN NOODLE STIR-FRY



Shrimp and Ramen Noodle Stir-Fry image

Make and share this Shrimp and Ramen Noodle Stir-Fry recipe from Food.com.

Provided by AZPARZYCH

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces cooked shrimp
6 ounces shrimp-flavored ramen noodles or 6 ounces mushroom-flavored ramen noodles
2 teaspoons toasted sesame oil or 2 teaspoons cooking oil
1 tablespoon cooking oil
1 medium yellow sweet pepper, cut into thin strips
3/4 cup fresh pea pods, strings and tips removed or 3 ounces frozen pea pods, thawed
2 cups chopped bok choy
1/3 cup sliced green onion (4)
1/4 cup bottled hoisin sauce or 1/4 cup stir-fry sauce
1/4 cup orange juice
1/4 teaspoon crushed red pepper flakes (optional)
2 teaspoons sesame seeds, toasted

Steps:

  • Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
  • In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
  • Return noodles to pan and toss with toasted sesame oil.
  • Snip through noodles several times with kitchen scissors. Set aside.
  • Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
  • Add sweet pepper strips; cook and stir for 2 minutes.
  • Add pea pods and bok choy; cook and stir for 2 minutes.
  • Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
  • To serve, place noodles on serving plates.
  • Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.

SHRIMP AND NOODLE STIR FRY



Shrimp and Noodle Stir Fry image

Categories     Wok     Garlic     Ginger     Mushroom     Onion     Shellfish     Stir-Fry     Quick & Easy     Shrimp     Jícama     Bok Choy     Gourmet

Yield Serves 4

Number Of Ingredients 15

6 ounces bean thread noodles (preferably 1/8 to 1/4 inch wide)
3 tablespoons peanut or vegetable oil
1 medium onion, thinly sliced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
12 fresh shiitake mushrooms, coarse stems removed and caps halved
4 heads baby bok choy (1pound total), leaves removed and bulb cut into thin wedges
4 scallions, cut diagonally into 1-inch pieces
1 pound large shrimp, shelled
2 cups chicken broth
2 garlic cloves, minced
1 tablespoon Asian sesame oil
1 small jícama (1 pound), peeled and cut into 2-inch-long julienne
1/2 cup fresh cilantro leaves
Accompaniment: lime wedges

Steps:

  • Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.
  • Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.
  • Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.
  • Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
  • Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
  • Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.
  • Serve stir-fry sprinkled with cilantro leaves.

SHRIMP-AND-BASIL GLASS-NOODLE STIR-FRY



Shrimp-and-Basil Glass-Noodle Stir-Fry image

Each ingredient gets its turn in the wok in this easy shrimp stir-fry one-pan meal: shiitake mushrooms, shrimp, snap peas, eggs, and glass noodles (which are gluten-free!). Added just before serving, fresh basil leaves become slightly wilted from the heat, adding wonderful aroma and bright flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 15

5 ounces glass noodles
2 tablespoons reduced-sodium soy sauce
2 tablespoons Thai or Vietnamese fish sauce
2 tablespoons fresh lime juice
1/4 cup safflower oil
1/2 cup thinly sliced shallots (from 3 medium)
3 tablespoons thinly sliced lemongrass (from 1 stalk)
4 teaspoons minced fresh ginger (from a peeled 1 1/2-inch piece)
1 serrano or hot red-finger chile pepper, thinly sliced into rounds (seeds removed, if less heat is desired)
10 ounces shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
8 ounces sugar snap peas, trimmed (about 4 cups)
3 large eggs, cracked into a bowl
1 bunch fresh basil, stems discarded, leaves sliced if large (1/2 cup packed)

Steps:

  • Place noodles in a baking dish; cover with boiling water. Let stand until tender and translucent, about 10 minutes; drain. In a bowl, combine soy sauce, fish sauce, lime juice, and 1/4 cup water.
  • Heat a wok or large skillet (preferably cast iron) over high. When it begins to smoke, swirl in 1 tablespoon oil. Add shallots, lemongrass, ginger, and chile. Cook until sizzling and aromatic, about 1 minute. Transfer to a large plate.
  • Return wok to high heat. Swirl in 1 tablespoon oil. Add mushrooms, season with salt, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer to plate.
  • Return wok to high heat. Swirl in 1 tablespoon oil. Add shrimp and snap peas, season with salt, and cook, stirring occasionally, until shrimp are opaque and just cooked through and peas are charred in places, 2 to 3 minutes. Transfer to plate.
  • Return wok to high heat. Swirl in remaining 1 tablespoon oil. Add eggs and scramble with a fork, cooking until they are beginning to set but still very wet, about 15 seconds. Quickly return shallot mixture, mushrooms, shrimp, and snap peas to skillet. Add noodles and soy-sauce mixture; season with pepper. Cook, tossing, until combined and heated through, about 1 minute. Remove from heat, stir in basil, and serve.

PRAWN (SHRIMP) AND SNOWPEA NOODLE STIR FRY



Prawn (Shrimp) and Snowpea Noodle Stir Fry image

Make and share this Prawn (Shrimp) and Snowpea Noodle Stir Fry recipe from Food.com.

Provided by ImPat

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil (extra light)
450 g hokkien noodles (fresh)
3 teaspoons ginger (grated)
2 garlic cloves (minced)
1 carrot (large cut into matchstick strips)
500 g prawns (green or raw peeled deveined)
200 g snow peas (trimmed)
2 tablespoons lime juice (or lemon juice)
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1/2 cup coriander leaves (fresh)

Steps:

  • Steep hokkien noodles in boiling water for 2 minutes, separate and drain.
  • Heat extra light olive oil in a wok or large non-stick frypan and stir fry ginger, garlic and carrot strips for 1 minute and then add prawns and stir fry until just starting to turn pink and then add snowpeas, juice, fish sauce and sugar and stir fry until snow peas are tender and then add noodles and stir fry until heated through and then stir in coriander and serve immediately.

Tips:

  • Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help you save time and ensure your stir-fry is cooked evenly.
  • Use a large skillet or wok: This will give you plenty of space to stir-fry the ingredients without overcrowding them.
  • Heat your skillet or wok over high heat: This will help to sear the shrimp and vegetables and create a nice caramelized flavor.
  • Don't overcrowd the skillet or wok: If you add too many ingredients at once, they will not cook evenly. Cook the ingredients in batches if necessary.
  • Stir-fry constantly: This will help to prevent the ingredients from sticking to the skillet or wok and ensure they are cooked evenly.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of soy sauce or oyster sauce for extra flavor.
  • Serve immediately: Shrimp and noodle stir-fry is best served immediately, while the shrimp is still hot and juicy and the noodles are still tender.

Conclusion:

Shrimp and noodle stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. With just a few simple ingredients and a little bit of time, you can have a flavorful and satisfying stir-fry on the table in no time. So next time you're looking for a quick and easy meal, give shrimp and noodle stir-fry a try!

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