Cantonese Stir-Fried Rice Noodles with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate rice noodles stir-fried with fresh shrimp, crunchy bean sprouts, and a savory soy-based sauce capturing authentic Cantonese flavors. This Chinese-inspired noodle recipe, ready in about 45 minutes, pairs dried flat rice noodles, raw shrimp, bean sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

Prep: 35 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz dried flat rice noodles
12 large, peeled and deveined raw shrimp
1 cup, rinsed bean sprouts
3, minced garlic cloves
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
3 tbsp vegetable oil
2, sliced thinly scallions
1/4 tsp white pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 8 oz dried flat rice noodles in warm water for 30 minutes until softened but still slightly firm. Drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
Step 3: Add 12 large peeled and deveined shrimp and stir-fry for 2-3 minutes until they turn pink and are just cooked through.
Step 4: Add the drained rice noodles, 3 tbsp light soy sauce, 1 tbsp oyster sauce, and 1/4 tsp white pepper. Toss quickly to combine and heat through, about 2 minutes.
Step 5: Stir in 1 cup rinsed bean sprouts and 2 sliced scallions. Cook for 1 minute until bean sprouts are just tender but still crisp.
Step 6: Drizzle 1 tsp sesame oil over the noodles, toss once more, and serve immediately.