Why You’ll Fall in Love with This Recipe
If there’s one thing I crave constantly, it’s a steaming bowl of stir-fried noodles packed with fresh veggies and succulent shrimp. The rich, glossy sauce, the chewy noodles, and the bold Asian-inspired flavors hit every craving spot—without ordering takeout! 🙌🏼
Whether you’re cooking for two or meal prepping for the week, this vegetable and shrimp stir-fry is the perfect weeknight dinner: fast, satisfying, and surprisingly easy to customize. Oh—and it’s also a fantastic way to use up leftover vegetables sitting in your fridge!
What Makes This Stir-Fry So Deliciou
Let’s break down what makes this dish seriously next-level:
- Savory + Sweet + Nutty Sauce: A combo of soy sauce, oyster sauce, peanut butter, and sesame oil creates depth, creaminess, and umami.
- Crisp Veggies: Carrots, cabbage, and onions offer crunch and contrast.
- Juicy Shrimp: Pre-cooked shrimp save time and soak up that bold sauce perfectly.
- Fast Cooking Time: Done in under 30 minutes from prep to plate.
Ingredients You’ll Need
For the Stir Fry:
- 250g noodles – Use egg noodles, rice noodles, or ramen—your choice!
- 200g shrimp (pre-cooked) – You can also use raw shrimp, just cook them separately first.
- 1 tbsp salted soy sauce – Adds that base salty umami flavor.
- 1/2 white cabbage (or Chinese cabbage) – Crunchy, light, and stir-fry ready.
- 3 carrots – Julienned or thinly sliced.
- 1 red onion – Adds mild sweetness and color.
- 15g spring onions – For freshness and a peppery kick.
- 2 garlic cloves – Always a must in stir-fries.
- 2 tbsp grated ginger (or 2 tbsp powdered) – Adds warmth and depth.
For the Stir-Fry Sauce:
- 1 tbsp peanut butter – Creamy richness and a subtle nutty taste.
- 2 tbsp oyster sauce – Deep, slightly sweet umami flavor.
- 4 tbsp salted soy sauce – Main salty element.
- 6 tbsp sesame oil – Signature toasted flavor.
- 150ml water – To loosen the sauce.
- 1 tbsp sugar – Balances out saltiness.
- 1 heaping tbsp cornstarch – Helps thicken the sauce so it coats the noodles beautifully.
Step-by-Step Instructions
Step 1: Prep the Veggies
Wash, peel, and cut:
- Carrots into thin strips
- Cabbage into shreds
- Onion into thin slices
- Mince the garlic and grate the ginger
✅ Pro Tip: Have all your ingredients prepped before starting the stir-fry. It moves fast once the heat’s on!
Step 2: Cook the Vegetables
In a large wok or skillet, heat a splash of sesame oil. Add garlic and ginger and sauté for 30 seconds until fragrant.
Add onions, carrots, and cabbage. Cook over medium-high heat for 8–10 minutes, stirring frequently until tender-crisp.
Step 3: Make the Sauce
In a bowl, whisk together:
- Peanut butter
- Oyster sauce
- Soy sauce
- Sesame oil
- Water
- Sugar
- Cornstarch
✅ Optional Kick: Add sriracha, chili flakes, or chopped fresh chili if you like heat!
Step 4: Combine It All
- Add the pre-cooked shrimp to the vegetables and toss gently.
- Pour in the sauce and stir over medium heat until it thickens slightly and coats everything.
- Add cooked noodles (according to package instructions) and toss to combine thoroughly.
✅ Don’t Overcook the Shrimp: Since they’re pre-cooked, you’re just warming them through. Overcooking = rubbery texture.
Pro Tips for Perfect Stir-Fried Noodles
- Use High Heat: A hot wok helps you get that slightly charred, restaurant-style stir-fry flavor.
- Don’t Overcrowd: Cook in batches if necessary. Too many veggies = steaming, not frying.
- Sauce Consistency: If your sauce feels too thick, add a splash of hot water. Too thin? Let it simmer for a minute more.
- Noodle Know-How: Avoid overcooking your noodles beforehand. They’ll cook a bit more in the sauce!
- Garnish Generously: Finish with sesame seeds, lime wedges, and extra scallions for that fresh, vibrant look and taste.
Make It Your Own – Custom Variation
🎋 Vegetarian Option: Omit shrimp and use tofu or tempeh
🔥 Spicy Thai Vibe: Add Thai basil, sriracha, and swap soy sauce for fish sauce
🥦 Extra Veggies: Toss in bell peppers, broccoli, or mushrooms
🥜 Crunch Factor: Top with crushed peanuts or cashews
🍋 Citrus Pop: Add a squeeze of lime or lemon before serving
What to Serve With Stir-Fried Noodles
This dish is amazing on its own, but here are a few great pairings:
- Steamed edamame
- Asian cucumber salad
- Kimchi for a fermented, spicy bite
- Green tea or iced jasmine tea
Storage & Meal Prep Tips
- 🧊 Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- ♨️ Reheating: Reheat in a skillet with a splash of water or sesame oil.
- 🥡 Meal Prep: Chop veggies and prep the sauce in advance—just cook and combine when ready!
Frequently Asked Questions
Can I use raw shrimp?
Yes! Sauté raw shrimp in sesame oil for 2–3 minutes per side before adding to the stir-fry.
What noodles work best?
Egg noodles, lo mein, or ramen are ideal. For gluten-free, use rice noodles.
Can I freeze it?
Not recommended—cooked noodles and cabbage don’t freeze well and can turn mushy.
Final Thoughts
This Vegetable and Shrimp Stir-Fried Noodle recipe is the kind of meal that feels indulgent but is surprisingly easy to pull off at home. Bold, flavorful, and endlessly customizable, it’s perfect for weeknight dinners, meal prep, or when those takeout cravings hit hard.
🥢 Your chopsticks are waiting—dig in and slurp away!
Ready to cook?
👇 Grab the printable recipe and save it for your next noodle night!