Smokey Chili Noodles with Shrimp
Tangy, smoky noodles tossed with plump shrimp and crisp vegetables, finished with a zesty lime kick. This malaysian-inspired street food 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smokey Chili Noodles with Shrimp take to make?
Total time is about 30 minutes (15 min prep + 15 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 Smokey Chili 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 shrimp from drying out.
Can I substitute ingredients in Smokey Chili 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 Smokey Chili Noodles with Shrimp 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.
What goes well with Smokey Chili Noodles with Shrimp?
Malaysian street food 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.
