Smokey Chili Noodles with Shrimp

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

Tangy, smoky noodles tossed with plump shrimp and crisp vegetables, finished with a zesty lime kick. This Malaysian-inspired street-food recipe, ready in about 30 minutes, pairs shrimp, egg noodles, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 4 Malaysian cuisine 480 cal/serving

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Ingredients

8 oz shrimp
8 oz egg noodles
2 tbsp vegetable oil
3 tbsp chili garlic paste
1 tbsp soy sauce
1 tbsp lime juice
1 tsp sugar
1 red bell pepper
1 cup bean sprouts
2 green onions
1 tbsp sesame oil
1 tsp smoked paprika

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Instructions

Step 1: Bring a large pot of water to a boil, add 8 oz egg noodles, and cook for 6-8 minutes until al dente; drain and rinse under cold water.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat, add 3 tbsp chili garlic paste and stir for 30 seconds until aromatic.
Step 3: Add 8 oz shrimp and cook for 2-3 minutes until pink, then add 1 thinly sliced red bell pepper and cook for 2 minutes.
Step 4: Stir in 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sugar, and 1 tsp smoked paprika; cook for 1 minute.
Step 5: Add 1 cup bean sprouts and 1/2 of the sliced green onions, cooking for 1 minute until sprouts are tender-crisp.
Step 6: Add the drained egg noodles and toss to coat; drizzle with 1 tbsp sesame oil and toss again.
Step 7: Serve hot, garnished with the remaining green onions.