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Shrimp Stir Fry with Ramen Noodles
5 from 69 votes

Shrimp Stir Fry with Ramen Noodles

Sautéed shrimp is combined with crunchy vegetables like red bell pepper, carrots, snow peas, and broccoli, then tossed with tender cooked ramen noodles in a flavorful stir-fry sauce featuring garlic, lemon juice, soy sauce, and sweet chili sauce. The dish is quickly cooked in sesame oil, resulting in a balanced mix of textures and a mildly spicy, savory taste. Green onions and optional sriracha add fresh and tangy finishing touches.

Prep Time
20 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 2 servings
Calories: 513 kcal
Course: Main Course
Cuisine: Asian, American

Ingredients

  • 1 pound Shrimp raw
  • 1 red bell pepper sliced, medium
  • 2 carrot julienned
  • 1-2 cups snow peas , ends trimmed if desired
  • 1 cup broccoli chopped
  • 2-3 oz ramen noodles uncooked
  • 1-2 tsp sesame oil for sautéing
  • 2-3 TBSP green onion for topping, sliced
  • sriracha or chili garlic sauce, for topping (optional)
STIR FRY SAUCE
  • 3-4 cloves garlic (smashed, peeled, and minced)
  • ½ lemon , juiced
  • ¼ cup soy sauce
  • 3 TBSP sweet chili sauce
  • ½ tsp red pepper flakes crushed
  • 1 tsp cornstarch
  • 1 tsp water cold

Instructions

    Cup of Yum
  1. Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference. Any size works here; simply adjust cook time to compliement shrimp size.
  2. Prep veggies. I always suggest slicing carrots and bell peppers thin for faster cooking, and also chopping broccoli into small bites. Snow peas can be kept whole or cut in half.
  3. Next mix up the sauce. Combine minced garlic with lemon juice, soy sauce, sweet chili sauce, and crushed red pepper flakes. Whisk and set aside. In a small separate bowl, stir together corn starch and water.
  4. Now that the prepwork is done, this dish will come togehter quick!
  5. Cook noodles via package instructions in boiling water, approx. 3-4 minutes. Drain and rinse with cold water. Set aside.
  6. Heat a large wok or skillet to medium-high heat with sesame oil. Add veggies and stir fry for 2 minutes for still-crisp veggies or a few extra minutes for more tender vegetables.
  7. Add shrimp to the vegetables. Add sauce and cook for 2-3 minutes or until shrimp are visibly opaque/curled and cooked through. Add corn starch and cook for an additional minute to thicken the sauce. Alternatively, if your pan seems a bit crowded, the shrimp can be cooked on their own in a separate skillet then added to the dish at the end.
  8. Add ramen noodles and mix well. Adjust spices/sauce to taste if needed. Top with chopped green onion and drizzle with sriracha or chili sauce if desired <--- always a must for me! Enjoy!

Notes

  • Double the sauce if increasing the amount of shrimp, noodles, or vegetables to keep flavors balanced.
  • Fresh ginger added to the sauce enhances flavor but is optional.
  • Sriracha or chili garlic sauce can be used as a spicy topping to suit taste preferences.
  • Portion sizes can be adjusted; the nutrition estimates are for two large servings but can be divided for more portions.

Nutrition Information

Calories 513kcal (26%) Carbohydrates 57g (19%) Protein 58g (116%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 572mg (191%) Fiber 7g (28%) Sugar 22g (44%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 513

% Daily Value*

Calories 513kcal 26%
Carbohydrates 57g 19%
Protein 58g 116%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 572mg 191%
Fiber 7g 28%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.