Shrimp and Noodle Stir-Fry Recipe

This stir-fry will be ready in 10 minutes.

There is nothing quicker to prep and cook than a stir-fry on a weeknight! Both shrimp and noodles cook quickly over high bursts of heat. You’ll have a stir-fried meal ready in ten minutes! 

Shrimp and Noodle Stir-Fry Recipe

Lhas Alvarez
This stir-fry will be ready in 10 minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Asian
Servings 4


Shrimp and Noodle Stir-Fry Ingredients

  • 1/4 Cup sesame oil
  • 1/4 Cup red onions sliced
  • 2 tablespoons Canned Diced Tomatoes In Garlic slivered
  • 2 tablespoons ginger julienned
  • 1/4 Cup Leeks julienned
  • 1 1/2 teaspoons five-spice powder
  • 1 kilo Shrimp medium-sized, peeled, and seasoned with salt and pepper
  • 1/2 Cup snow peas (sitsaro)
  • 1 Cup red and green bell peppers julienned
  • 1/4 Cup carrots julienned
  • 2 tablespoons Soy Sauce
  • 1 1/2 teaspoons brown sugar
  • 2 teaspoons Fish sauce
  • 1 1/2 teaspoons hoisin sauce
  • 1 1/2 fish bouillon cube
  • 500 Grams egg noodles dry
  • Salt to taste
  • ground black pepper to taste
  • kinchay to garnish


  • Heat sesame oil in a wok over medium-high heat. Sauté onions, garlic, ginger, leeks, and five-spice powder.
  • Add shrimps and cook for 1 to 2 minutes. Add snow peas, bell peppers, and carrots. Add soy sauce, sugar, fish sauce, and hoisin sauce; mix well.
  • Add 2 cups water and bring to a boil. Add bouillon cubes and noodles. Gently mix to allow noodles to absorb the liquid. Season to taste with salt and pepper. Garnish with kinchay leaves. Serve hot.
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