Do you love a great shrimp stir fry recipe? This easy shrimp stir fry with noodles and peanut sauce will be your new favorite! Made with simple ingredients, this shrimp stir fry comes together quickly and easily.
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Does your family love a great lo mein or stir fry noodles with shrimp? This simple shrimp stir fry with noodles is the perfect dinner option for a busy weeknight.
Made with some easy vegetable options and frozen shrimp, this shrimp stir fry recipe comes together quickly. This recipe includes an amazing peanut sauce that brings everything together.
Here’s everything you need to know about how to make shrimp stir fry with noodles.
What do I need to make shrimp stir fry with noodles?
Here’s a quick reference grocery list of everything you’ll need to make stir fry noodles with shrimp:
- Stir fry noodles: soba, udon and lo mein noodles are all great options. In a pinch, you can also use spaghetti, fettuccini or linguini.
- Vegetables: I chose red bell pepper, matchstick carrots (can be bought already shredded), and frozen, shelled edamame.
- Frozen shrimp: the best shrimp to use for a stir fry is raw, peeled and deveined shrimp, preferably with the tail removed. I’ve discovered the best place to buy shrimp is Costco. Check out all the things I buy at Costco for Healthy Meals here.
- Olive oil or sesame oil
What do I need to make stir fry sauce?
This simple peanut sauce is great in this shrimp stir fry recipe. Here’s what you’ll need:
- Creamy peanut butter
- Chick broth or stock
- Rice vinegar
- Sesame oil
- Soy sauce
- Chili sauce, like Sriracha
- Fresh, grated ginger
- Garlic salt
To make the sauce, all of these ingredients go into a bowl and are whisked together until smooth. Set the sauce off to the side while you make the rest of the shrimp stir fry.
Stir Fry Ingredient Substitutions and Recommendations:
- Noodles: The Asian foods section of the grocery store will likely have a few different options for noodles. For a stir fry I recommend noodles that are more sturdy than thinner, delicate noodles like angel hair, egg noodles or ramen. These noodles tend to fall apart when tossed together with other ingredients.
- Vegetables: Substitute a large bag (or two small bags) equaling 3 cups of frozen stir fry vegetables. This is a great time saver and eliminates cutting and chopping of fresh vegetables. Edamame can be substituted for whole, fresh sugar snap or snow peas.
- Shrimp: I recommend using raw shrimp. I purchase frozen, raw, peeled and deveined shrimp. Using pre-cooked shrimp is not recommended. When heated it will become rubbery and overcooked.
How do I make shrimp stir fry with noodles?
- First, start by cooking your shrimp in a large skillet or wok. Add about 1 tablespoon of sesame or olive oil to the bottom of a hot pan and cook the shrimp on each side for about 2 minutes or until they turn pink.
- Transfer the cooked shrimp to a bowl and then add another tablespoon of oil to the hot pan. Add in the carrots, edamame and red pepper. Saute in the pan for about 5 minutes.
- While you are cooking your shrimp and vegetables, boil water in a large pot to cook your noodles. Cook the noodles according to package directions.
- Once the noodles are done cooking, add them to the skillet or wok along with the cooked shrimp and vegetables.
- Pour the peanut sauce over the top of the stir fry ingredients. Lightly sauté over medium heat until all ingredients come together, about 5 minutes.
Serve the stir fry right away while hot. Top with chopped peanuts for a nice crunch to every bite.
Frequently asked questions about making noodle stir fry:
Yes. Noodles should be cooked according to package directions before being added to a stir fry.
Soba noodles, Japanese udon noodles, egg noodles and rice noodles are all great options for lo mein and stir fry recipes. In a pinch, you can also use spaghetti, linguini or fettuccini noodles.
A protein, like shrimp, chicken or beef goes well with stir fry noodles. Adding vegetables, like carrots, peas, edamame, broccoli, bell peppers and water chestnuts are all great additions to a stir fry.
No. While a wok is a traditional pan used in Asian cooking, it is not imperative to have when making stir fry. You can also use a large skillet to make stir fry.
Inspired to make more shrimp recipes? Check out some of my other delicious ideas using shrimp:
Here are some similar easy dinner options that you’ll be sure to love:
- Honey Sesame Chicken – Copycat Panda Express recipe!
- Beef and Broccoli Stir Fry Recipe
- Chicken and Broccoli Alfredo
- Chicken Sausage and Kale Pasta
- Air Fryer Coconut Shrimp
- Vegetable Beef Stir Fry
- Sheet Pan Cashew Chicken
- Cauliflower Shrimp Fried Rice
- Cheesy Italian Goulash
- Easy Baked Tortellini and Meatballs at Real Housemoms
- 1 (8 oz.) pkg, Udon rice noodles or lo mein noodles
- 1 lb. raw shrimp, peeled, deveined and tails removed
- 1 c. red bell pepper, cut into matchsticks
- 1 c. carrots, cut into matchsticks (or purchased pre-cut)
- 1 c. frozen, shelled edamame
- 1 Tbsp. sesame oil (or olive oil)
- 1/3 c. creamy peanut butter
- 1/3 c. low sodium chicken broth
- 1/4 c. rice vinegar
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. chili sauce (like Sriracha)
- 1 Tbsp. fresh ginger root, grated
- 1 tsp. garlic salt
- 1/4 c. chopped peanuts, for topping
- In a medium bowl, add the peanut butter, broth, vinegar, oil, soy sauce, chili sauce, ginger and garlic salt. Whisk until smooth, and set aside.
- Begin boiling water in a large stock pot to cook the noodles. Cook noodles according to package directions.
- While noodles are cooking, to a large skillet or wok, heat 1 tbsp of oil over medium high heat. Add the shrimp and cook about 2 minutes on each side or until pink. Transfer cooked shrimp to a bowl and set aside.
- To the hot skillet, add the second tablespoon of oil. Add the vegetables; edamame, carrots and red bell pepper. Sauté for 5 minutes over medium high heat.
- Add the cooked shrimp and noodles into the hot skillet with the vegetables. Pour the prepared peanut sauce over the top and lightly toss together the ingredients to coat evenly. Sauté for about 5 minutes for the sauce and ingredients to come together.
- Serve right away while hot, and top with chopped peanuts, if desired.
Refrigerate any leftovers in an airtight container. Will keep refrigerated for up to 5 days.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 627Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 159mgSodium: 2380mgCarbohydrates: 57gFiber: 7gSugar: 10gProtein: 41g