Lemon-Ginger Shrimp Stir-Fry with Rice Noodles
Light and zesty shrimp stir-fry with chewy rice noodles, snap peas, and a tangy lemon-ginger sauce. This asian-inspired pasta (gluten-free) ready in about 25 minutes pairs rice noodles, (peeled and deveined) shrimp, snap peas 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.
Ingredients
- 8 oz rice noodles
- 1 lb (peeled and deveined) shrimp
- 6 oz snap peas
- 1 (sliced) red bell pepper
- 3 cloves (minced) garlic
- 2 tbsp (grated) ginger
- 3 tbsp low-sodium soy sauce
- 2 tbsp lemon juice
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp (smooth) peanut butter
- 2 (sliced) green onions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Cook rice noodles according to package instructions, drain, and set aside.
- Step 2: In a large bowl, whisk together soy sauce, lemon juice, sesame oil, honey, peanut butter, and 1 tbsp water. Set sauce aside.
- Step 3: Heat 1 tbsp oil in a wok or large skillet over high heat. Add snap peas, bell pepper, and garlic; stir-fry for 3-4 minutes until crisp-tender. Add shrimp and ginger; cook 2-3 minutes until shrimp turns pink and opaque.
- Step 4: Add cooked noodles to the wok, tossing to coat with the vegetable-shrimp mixture. Pour in the sauce, stirring constantly for 2-3 minutes until sauce thickens and coats the noodles. Stir in green onions and sesame seeds. Cook 1 minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Ginger Shrimp Stir-Fry with Rice Noodles take to make?
Total time is about 25 minutes (15 min prep + 10 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 Lemon-Ginger 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 Lemon-Ginger 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 Lemon-Ginger 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 Lemon-Ginger Shrimp Stir-Fry with Rice Noodles gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
