Name: Shrimp Stir Fry with Ramen Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 tbsp avocado oil (or olive oil); 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 small zucchini, chopped; 1 cup snap peas; 2 green onions, chopped; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; Salt and pepper to taste; Optional: crushed red pepper flakes; Cooked rice or noodles for serving; For the sauce:; 1/4 cup low sodium soy sauce (or tamari for gluten-free); 1 tbsp honey; 1 tbsp rice vinegar; 1 tbsp cornstarch; 1/4 cup water; 1 tsp sesame oil

Why You’ll Love Shrimp Stir Fry with Ramen Noodles Recipe

You’ll love this recipe because it’s fast, flavorful, and satisfying. The combo of shrimp, crisp veggies and ramen noodles gives a great mix of textures. The sauce—soy sauce, sweet chili sauce, garlic and lemon—strikes a perfect balance of sweet, savory and a little brightness. It also adapts easily: you can turn up the heat with chili garlic sauce, thicken the sauce for a sticky finish, and use the noodles or serve it over rice depending on your mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound raw shrimp
1 medium red bell pepper, sliced
2 carrots, julienned
1‑2 cups snow peas (trimmed if desired)
1 cup chopped broccoli
2‑3 oz uncooked ramen noodles
1‑2 teaspoons sesame oil for sautéing
2‑3 tablespoons sliced green onion for topping
Sriracha or chili garlic sauce, for topping (optional)

Stir Fry Sauce
3‑4 cloves garlic (smashed, peeled, minced)
Juice of ½ lemon
¼ cup soy sauce
3 tablespoons sweet chili sauce
½ teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1 teaspoon cold water

Directions

Clean and peel the raw shrimp (thaw if frozen). Leave tails on or off, as you prefer. Adjust cooking time depending on shrimp size.
Prep vegetables: thin-slice the carrots and bell pepper for faster cooking, chop broccoli into bite-sized pieces, trim snow peas or leave whole.
Whisk together garlic, lemon juice, soy sauce, sweet chili sauce and crushed red pepper flakes. In a small separate bowl, stir together cornstarch and cold water; set both aside.
Cook ramen noodles according to package instructions (about 3‑4 minutes), drain and rinse with cold water. Set aside.
Heat a large wok or skillet over medium-high heat and add sesame oil. Add the veggies and stir-fry for about 2 minutes (for crisp-tender) or a few more for softer veggies.
Add shrimp to the skillet with the veggies. Pour in the sauce mixture and cook for 2‑3 minutes or until the shrimp are opaque and curled.
Stir in the cornstarch slurry and cook for another minute to thicken the sauce.
Add the cooked ramen noodles and toss everything until combined and heated through. Adjust seasoning if needed.
Top with sliced green onion and drizzle with Sriracha or chili garlic sauce if using. Serve immediately.

Servings and timing

Serves: 2 large portions (or 4 smaller servings)
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Swap ramen noodles for jasmine rice, brown rice, fried rice or cauliflower rice for a lower-carb option.
Change up the protein: use chicken strips, tofu or thin-sliced beef instead of shrimp.
Add extra vegetables like mushrooms, zucchini, snap peas, baby corn or bok choy.
Adjust the heat level by omitting red pepper flakes for mild or adding more chili garlic sauce for extra spice.
Make it gluten-free with tamari and gluten-free noodles or by serving it over rice.
Thicken the sauce more by increasing the cornstarch or reducing longer over heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in short bursts, stirring halfway, or warm on the stovetop with a splash of water or broth to loosen the sauce. For best texture, reheat shrimp separately to avoid overcooking.

FAQs

How can I tell when the shrimp are done?

Shrimp are done when they turn opaque and curl into a “C” shape. Overcooked shrimp become rubbery, so watch closely.

Can I make this with frozen shrimp?

Yes, just thaw them first and pat dry before cooking. If slightly frozen, extend cook time a bit.

Can I make this ahead of time?

You can prep the sauce and veggies ahead, but cook the shrimp and noodles fresh to keep texture and flavor at their best.

Can I use a different type of noodle?

Yes, feel free to use rice noodles, udon, soba, or even spaghetti. Just adjust cooking time as needed.

Is this recipe spicy?

It has a mild heat from red pepper flakes, but you can increase or decrease the spice to suit your taste.

How do I make the sauce thicker or thinner?

Add more cornstarch for a thicker sauce or reduce it for a lighter version. You can also simmer the sauce longer to concentrate it.

Can I make this gluten-free?

Yes, use tamari instead of soy sauce and choose gluten-free noodles or serve with rice.

What vegetables work well in this dish?

Great options include bell pepper, carrots, snow peas, broccoli, mushrooms, zucchini, snap peas, baby corn, and bok choy.

Can I double the recipe?

Yes, just double the sauce and ingredients, and be sure your pan is large enough to hold everything.

How do I store leftovers without the noodles getting soggy?

Store the noodles separately from the stir-fry mix if possible, then combine when reheating to preserve texture.

Conclusion

This Shrimp Stir Fry with Ramen Noodles is a fast, flavorful, and flexible dish perfect for busy nights. With juicy shrimp, crisp veggies and noodles all coated in a savory-sweet sauce, it delivers big on flavor and texture. The recipe adapts easily to your taste or dietary needs, making it a great go-to meal any day of the week.