Chen's Ginger-Scallion Stir-Fried Noodles with Shrimp

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 developed and reviewed.

A fragrant, quick-cooking stir-fry featuring plump shrimp and crisp vegetables tossed in a glossy ginger-scallion sauce over silky rice noodles. This Asian recipe, ready in about 30 minutes, pairs rice noodles, shrimp, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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: 15 min Cook: 15 min Serves 2 Asian cuisine 650 cal/serving

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

Ingredients

8 oz rice noodles
6 oz shrimp
1 cup broccoli florets
1/2 cup carrots
1/2 cup snap peas
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp ginger
2 cloves garlic
2 tbsp vegetable oil
2 scallions

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: Cook 8 oz rice noodles in a large pot of boiling water for 5 minutes until tender, then drain and rinse under cold water to prevent sticking.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 6 oz shrimp and cook for 2 minutes per side until pink and opaque, then set aside.
Step 3: In the same skillet, add 1 tsp grated ginger, 2 minced garlic cloves, and 1/2 cup sliced carrots; stir-fry for 1 minute until fragrant.
Step 4: Add 1 cup broccoli florets and 1/2 cup snap peas, cooking for 3 minutes until crisp-tender, then stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey.
Step 5: Return shrimp to skillet with drained noodles, adding 2 sliced scallions. Toss everything for 2 minutes until sauce coats noodles and ingredients are heated through.