Shanghainese Stir-Fried Ribbon Noodles with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Shanghainese Stir-Fried Ribbon Noodles with Shrimp take to make?

Total time is about 20 minutes (10 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 Shanghainese Stir-Fried Ribbon Noodles with Shrimp?

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 fresh wide rice noodles from drying out.

Can I substitute ingredients in Shanghainese Stir-Fried Ribbon Noodles with Shrimp?

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 Shanghainese Stir-Fried Ribbon Noodles with Shrimp for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

What goes well with Shanghainese Stir-Fried Ribbon Noodles with Shrimp?

Chinese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes