Go Back
- 8 oz rice noodles - 1 lb large shrimp, peeled and deveined - 1 tablespoon vegetable oil - 1 bell pepper, sliced (any color) - 1 cup snap peas, trimmed - 3 green onions, sliced - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1/4 cup soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or agave syrup - Fresh cilantro, for garnish - Salt and pepper, to taste

Quick Shrimp Stir-Fry with Rice Noodles

Discover a burst of flavor with this Zesty Shrimp & Rice Noodle Stir-Fry, the perfect quick meal for busy weeknights. Featuring succulent shrimp, tender rice noodles, and colorful veggies tossed in a delightful sauce, this dish is not only incredibly easy to prepare but also packed with nutrients. Learn about the health benefits of shrimp and the vibrant vegetables that enhance the dish, ensuring a satisfying and healthy dining experience for everyone.
Print Recipe Pin Recipe

Ingredients
  

8 oz rice noodles

1 lb large shrimp, peeled and deveined

2 tablespoons vegetable oil

3 cloves garlic, minced

1 bell pepper, sliced (red or yellow for color)

1 cup snap peas, trimmed

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon lime juice

1 teaspoon sesame oil

1 teaspoon chili flakes (optional)

Fresh cilantro for garnish

Instructions
 

Prepare the rice noodles: In a large pot of boiling water, add the rice noodles and cook according to package instructions until al dente, about 4-5 minutes. Drain and rinse under cold water to prevent sticking. Set aside.

    Sauté the shrimp: In a large skillet or wok over medium-high heat, add 1 tablespoon of vegetable oil. Once the oil is hot, add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

      Stir-fry the vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the sliced bell pepper and snap peas. Stir-fry for an additional 2-3 minutes until the vegetables are vibrant and slightly tender.

        Combine ingredients: Add the cooked shrimp back to the skillet along with the drained rice noodles. Pour in the soy sauce, oyster sauce, lime juice, and sesame oil. Toss everything together until the noodles and shrimp are evenly coated in the sauce. If you like some heat, sprinkle in the chili flakes at this stage.

          Finish and serve: Continue to stir-fry for another minute to warm everything through. Turn off the heat and stir in the chopped green onions. Serve hot, garnished with fresh cilantro.

            Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4