Spicy Garlic Shrimp Noodles (Printable Version)

Garlic-forward shrimp and noodles in a spicy sriracha-soy glaze with crisp peppers and lime.

# What You'll Need:

01 - 1 lb large shrimp, peeled and deveined

02 - 10 oz rice noodles or egg noodles

03 - 1 red bell pepper, thinly sliced

04 - 1 small carrot, julienned

05 - 2 green onions, sliced

06 - 5 cloves garlic, minced

07 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)

08 - 3 tbsp soy sauce

09 - 2 tbsp oyster sauce

10 - 1 tbsp fish sauce

11 - 1½ tbsp sriracha (adjust to taste)

12 - 1 tbsp brown sugar

13 - 1 tsp sesame oil

14 - 2 tbsp vegetable oil

15 - 1 lime, cut into wedges

01 - Cook noodles according to package directions. Drain thoroughly and set aside.

02 - In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sriracha, brown sugar, and sesame oil until well combined. Set aside.

03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.

04 - Add shrimp to the pan and cook for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.

05 - In the same pan, add sliced bell pepper and julienned carrot. Stir-fry for 2 minutes until slightly tender.

06 - Return cooked noodles and shrimp to the pan. Pour the sauce over everything and toss until well coated and heated through, about 2 minutes.

07 - Remove from heat. Toss in sliced green onions and chopped cilantro.

08 - Serve immediately, garnished with extra cilantro and lime wedges on the side.

01 -

It comes together in the time it takes to scroll through a delivery app and actually pick something.
The sauce hits every note at once: salty, sweet, fiery and deeply savory without being complicated.
You probably have most of the ingredients in your pantry already which makes it an effortless weeknight hero.

02 -

If you add the shrimp to a pan that is not screaming hot they will boil in their own moisture instead of searing and you will lose that beautiful golden crust.
Residual heat keeps cooking the shrimp after you pull them so always take them off just before they look fully done and they will be perfect by the time you serve.

03 -

Pat the shrimp completely dry with paper towels before they hit the pan because even a little moisture prevents that gorgeous sear and causes oil splatter.
Prep every single ingredient before you turn on the stove because this recipe moves fast and you will not have time to mince garlic while shrimp are cooking.