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.
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.
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