15-Minute Garlic-Shrimp Stir-Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A restaurant-worthy stir-fry with plump shrimp and crisp-tender vegetables in a savory garlic-lemongrass sauce, ready faster than takeout. This asian-inspired quick meals (low carb) ready in about 25 minutes pairs rice noodles, shrimp, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 10 minutes until pliable, then drain and set aside.
  2. Step 2: Pat 12 oz shrimp dry with paper towels, season with 1/4 tsp salt, and set aside.
  3. Step 3: Slice 2 cups bok choy into 1-inch pieces, julienne 1 medium carrot, and mince 4 garlic cloves and 1 tbsp fresh ginger.
  4. Step 4: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
  5. Step 5: Add 1 tbsp vegetable oil to the skillet, then stir-fry minced garlic and ginger for 30 seconds until fragrant but not browned.
  6. Step 6: Add bok choy and carrots, stirring for 3 minutes until crisp-tender.
  7. Step 7: Return shrimp to the skillet, then whisk 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes in a bowl. Pour over vegetables and stir until sauce thickens and coats ingredients (about 1 minute).
  8. Step 8: Add drained rice noodles and toss for 1 minute until heated through and coated.

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Frequently asked questions

How long does 15-Minute Garlic-Shrimp Stir-Fry with Rice Noodles take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover 15-Minute Garlic-Shrimp Stir-Fry with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in 15-Minute Garlic-Shrimp Stir-Fry with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale 15-Minute Garlic-Shrimp Stir-Fry with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is 15-Minute Garlic-Shrimp Stir-Fry with Rice Noodles low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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