There are some weeknight dinners that just feel like a win. The ones that come together faster than a takeaway delivery, fill the kitchen with incredible smells, and get everyone around the table without any fuss. This Shrimp Stir Fry Noodles recipe is exactly that. It’s my go-to for a busy Tuesday evening when I’m craving something nourishing and full of vibrant flavour but am short on time. It’s a complete meal in one pan, combining juicy shrimp, satisfying noodles, and crisp, colourful vegetables, all brought together with a glossy, savoury sauce that clings to every single bite.

What I adore about this dish is its sheer energy. It’s not a slow-simmering affair; it’s a fast, dynamic cooking process that’s genuinely fun. The sizzle of the garlic and ginger hitting the hot pan, the flash-cooking of the prawns to keep them succulent, and the final toss that brings it all together—it’s a bit of kitchen theatre. Friends always ask me for this recipe after trying it at casual dinner parties, and they’re always surprised at how straightforward it is to recreate that ‘restaurant-quality’ taste at home. We’re not just making dinner; we’re creating a moment of delicious satisfaction.

This recipe works beautifully for anyone who wants a high-protein dinner that doesn’t feel heavy. It’s ideal for busy families, couples, or even if you’re just cooking for one (the leftovers are fantastic for lunch). The balance of salty, sweet, and savoury notes in the sauce is what truly makes it special. Let’s get the wok out and create something wonderful.

Recipe Overview

This Shrimp Stir Fry Noodles recipe delivers a perfectly balanced one-pan meal. Expect plump, tender shrimp, springy egg noodles, and crisp-tender vegetables enveloped in a rich and aromatic sauce made from soy, oyster sauce, and a hint of honey. The key is the quick, high-heat cooking which keeps the prawns juicy and the vegetables bright. After a few attempts, I found that adding the cornflour directly into the cold sauce mixture is the secret to a smooth, lump-free glaze every time.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Shrimp Stir Fry Noodles

• Genuinely Delicious Flavour: The sauce is the star here. It’s a deep, savoury blend where the salty kick of dark soy sauce is balanced by the complex, umami-richness of oyster sauce and a whisper of sweetness from honey. Aromatic ginger and garlic form the foundation, while a dash of sesame oil adds a lovely nutty finish.
• Ready in About 25 Minutes: From chopping the veg to serving up, this entire meal comes together in less than half an hour. It’s a brilliant solution for those evenings when you need a satisfying dinner on the table without delay.
• A Truly Flexible Recipe: Don’t have shrimp? This works wonderfully with thinly sliced chicken breast or even firm tofu. You can easily switch up the vegetables based on what you have in the fridge – try adding broccoli florets, sliced mushrooms, or baby corn for extra texture and nutrients. If you enjoy other quick meals, our Sticky Chicken Rice Bowls are another great option.
• Works Brilliantly for Weeknight Dinners: This dish is the answer to the “what’s for dinner?” question on a busy day. It’s a complete, balanced meal that feels like a treat but is made with wholesome, fresh ingredients.
• Family Tested and Approved: My family absolutely loves this meal. The children enjoy picking out the sweet peppers and slurping the noodles, and it’s a dish that always gets compliments and clean plates all around.

Shrimp Stir Fry Noodles

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using fresh ingredients makes all the difference, especially with the aromatics. I always opt for fresh ginger and garlic over jarred or powdered versions for that bright, zesty flavour. When it comes to soy sauce, I prefer using Kikkoman as I find its flavour consistently rich and well-balanced. Gather these ingredients before you start, as the cooking process is very fast!

• 400g raw king prawns, peeled and deveined
• 300g medium egg noodles
• 1 tbsp vegetable oil or other neutral oil
• 3 cloves garlic, finely minced
• 2 cm piece of fresh ginger, peeled and grated
• 1 red bell pepper, deseeded and thinly sliced
• 1 yellow bell pepper, deseeded and thinly sliced
• 1 large carrot, peeled and julienned
• 4 spring onions, sliced into 2cm pieces, whites and greens separated
• For the Stir Fry Sauce:
• 60ml light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 tbsp cornflour
• 2 tbsp water
• For Garnish (Optional):
• 1 tsp sesame seeds
• A handful of fresh coriander, chopped

Sara’s Tip: Make sure your prawns are properly dried with a paper towel before they go into the pan. This helps them sear beautifully instead of steaming, giving them a much better texture and flavour.

How to Make Shrimp Stir Fry Noodles

The success of a great stir fry is all about preparation. Have all your vegetables chopped, the sauce mixed, and the noodles cooked before you even turn on the heat. The cooking part happens in a flash, so you need everything ready to go. This method is known as ‘mise en place’ and it’s your best friend for stress-free stir-frying.

1. Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions, usually for about 4-6 minutes. Drain them in a colander and rinse immediately with cold water to stop the cooking process and prevent them from sticking. Set aside.
2. Mix the Sauce: In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, honey, sesame oil, cornflour, and water. Keep whisking until the cornflour is fully dissolved and there are no lumps. Set this aside.
3. Prepare the Prawns: Pat the peeled prawns completely dry with a paper towel. If they are large, you can slice them in half horizontally. Season them lightly with a pinch of salt and black pepper.
4. Start the Stir Fry: Place a large frying pan or wok over a high heat. Add the vegetable oil and let it get very hot – you should see it shimmer. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until they become intensely fragrant. Be careful not to let them burn.
5. Cook the Prawns: Add the dried prawns to the pan in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque. What works best for me is to remove the prawns from the pan at this point and set them aside. This ensures they don’t overcook and become tough while you cook the vegetables.
6. Sauté the Vegetables: Add the sliced bell peppers and julienned carrots to the hot pan. Stir-fry for 3-4 minutes. You want them to become tender but still retain a bit of a bite. Add the white parts of the spring onions and cook for another minute.
7. Combine Everything: Return the cooked prawns to the pan. Add the drained noodles. Give the sauce a final quick whisk and pour it all over the contents of the pan.
8. Thicken the Sauce: Using tongs, toss everything together continuously for 1-2 minutes. The heat will activate the cornflour in the sauce, causing it to thicken and coat everything in a beautiful, glossy glaze.
9. Finish and Serve: Turn off the heat. Stir in the green parts of the spring onions. Serve the shrimp stir fry noodles immediately, garnished with a sprinkle of sesame seeds and fresh coriander, if you like.

Tips From My Kitchen

• Temperature is Everything: For a genuine stir fry, your pan needs to be very hot. This is a key part of the technique of stir-frying. High heat sears the ingredients quickly, locking in flavour and moisture and giving vegetables that desirable crisp-tender texture. Don’t overcrowd the pan, as this will lower the temperature and cause the food to steam rather than fry.
• The Secret Step for Glossy Sauce: I learned that pre-mixing the cornflour into the cold liquid sauce ingredients is the most foolproof way to avoid lumps. When you pour the sauce into the hot pan, the cornflour thickens it smoothly and evenly, creating that perfect glaze that clings to the noodles and shrimp.
• Make-Ahead & Meal Prep: You can do most of the prep in advance to make dinner time even faster. Chop all the vegetables and store them in an airtight container in the fridge for up to 2 days. The sauce can also be mixed and kept in a jar in the fridge. When you’re ready to eat, it’s just a 10-minute cooking job.
• Storing Leftovers: Any leftover shrimp stir fry noodles can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can microwave it or, for best results, gently warm it in a pan over a medium heat with a splash of water to loosen the noodles.

Equipment You’ll Need

You don’t need lots of fancy gadgets for this recipe. A few kitchen basics will do the trick perfectly.

• Large pot for boiling the noodles
• Colander for draining
• A large wok or a deep, wide frying pan
• Tongs for tossing everything together
• A small bowl for mixing the sauce

What to Serve With Shrimp Stir Fry Noodles

This is a hearty meal on its own, but if you want to add a few extra elements, here are some suggestions that work very well:

• Steamed Edamame: A small bowl of steamed edamame pods sprinkled with sea salt makes a great appetiser or simple side. They add another pop of green and a little extra protein.
• Spicy Cucumber Salad: A refreshing, crunchy salad of thinly sliced cucumber dressed with a little rice vinegar, chilli flakes, and sesame oil provides a cool contrast to the warm, savoury noodles.
• Drink Pairing: A crisp, dry white wine like a Pinot Grigio or a cold lager complements the flavours of the stir fry beautifully. For a non-alcoholic option, iced green tea is a perfect match.

Frequently Asked Questions

Shrimp Stir Fry Noodles

A quick and delicious weeknight meal featuring succulent shrimp, crisp vegetables, and tender noodles all tossed in a savory homemade stir fry sauce.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 515

Ingredients Method Notes

Ingredients

  

• 400 g raw king prawns peeled and deveined
• 300 g medium egg noodles
• 1 tbsp vegetable oil or other neutral oil
• 3 cloves garlic finely minced
• 2 cm piece of fresh ginger peeled and grated
• 1 red bell pepper deseeded and thinly sliced
• 1 yellow bell pepper deseeded and thinly sliced
• 1 large carrot peeled and julienned
• 4 spring onions sliced into 2cm pieces, whites and greens separated

For the Stir Fry Sauce

• 60 ml light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 tbsp cornflour
• 2 tbsp water

For Garnish (Optional)

• 1 tsp sesame seeds
• A handful of fresh coriander chopped

Method

 

1. Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions, usually for about 4-6 minutes. Drain them in a colander and rinse immediately with cold water to stop the cooking process and prevent them from sticking. Set aside.
2. Mix the Sauce: In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, honey, sesame oil, cornflour, and water. Keep whisking until the cornflour is fully dissolved and there are no lumps. Set this aside.
3. Prepare the Prawns: Pat the peeled prawns completely dry with a paper towel. If they are large, you can slice them in half horizontally. Season them lightly with a pinch of salt and black pepper.
4. Start the Stir Fry: Place a large frying pan or wok over a high heat. Add the vegetable oil and let it get very hot – you should see it shimmer. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until they become intensely fragrant. Be careful not to let them burn.
5. Cook the Prawns: Add the dried prawns to the pan in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque. What works best for me is to remove the prawns from the pan at this point and set them aside. This ensures they don't overcook and become tough while you cook the vegetables.
6. Sauté the Vegetables: Add the sliced bell peppers and julienned carrots to the hot pan. Stir-fry for 3-4 minutes. You want them to become tender but still retain a bit of a bite. Add the white parts of the spring onions and cook for another minute.
7. Combine Everything: Return the cooked prawns to the pan. Add the drained noodles. Give the sauce a final quick whisk and pour it all over the contents of the pan.
8. Thicken the Sauce: Using tongs, toss everything together continuously for 1-2 minutes. The heat will activate the cornflour in the sauce, causing it to thicken and coat everything in a beautiful, glossy glaze.
9. Finish and Serve: Turn off the heat. Stir in the green parts of the spring onions. Serve the shrimp stir fry noodles immediately, garnished with a sprinkle of sesame seeds and fresh coriander, if you like.

Notes

For best results, ensure your wok or pan is very hot before adding ingredients. This creates a signature sear and keeps vegetables crisp.

I really hope you enjoy making these Shrimp Stir Fry Noodles as much as my family and I do. It’s one of those recipes that proves a delicious, satisfying dinner doesn’t need to be complicated or time-consuming. It’s all about fresh ingredients, high heat, and that incredible sauce. If you do give it a try, I’d love to hear how it went! Please leave a comment below and let me know what you think. Happy cooking!

– Sara