Shanghainese Stir-Fried Ribbon Noodles with Shrimp

By AislePrompt Editorial · ·

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.

Wide, chewy ribbon noodles tossed with fresh shrimp and crisp vegetables in a savory soy-ginger sauce for a quick and satisfying meal. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs fresh wide rice noodles, shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 300 g fresh wide rice noodles and cook for 2 minutes until just tender. Drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 cloves minced garlic and 1 tbsp minced ginger, stirring for 30 seconds until fragrant.
  3. Step 3: Add 200 g peeled shrimp and stir-fry for 2-3 minutes until pink and just cooked.
  4. Step 4: Toss in 100 g trimmed snow peas and cook for 1 minute until crisp-tender.
  5. Step 5: Add the drained noodles, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Stir-fry for 2 minutes, tossing gently until noodles are heated through and coated in sauce.
  6. Step 6: Remove from heat and sprinkle 2 tbsp sliced green onions on top before serving.

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