Soy-Ginger Rice Noodle Stir-Fry 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.

A vibrant stir-fry featuring rice noodles tossed in a savory soy-ginger sauce with plump shrimp and crisp bean sprouts. This Singaporean-inspired quick recipe, ready in about 25 minutes, pairs rice noodles, shrimp, bean sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Serves 4 Singaporean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of water to a rolling boil. Add 8 oz rice noodles and cook for 3 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 6 oz peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
  3. Step 3: Add 2 minced garlic cloves and 1 tbsp minced ginger to the skillet, sautéing for 30 seconds until fragrant.
  4. Step 4: Add the drained rice noodles to the skillet along with 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil. Toss to coat evenly and heat through for 2 minutes.
  5. Step 5: Stir in 2 cups bean sprouts and the cooked shrimp, cooking for 1 more minute until the bean sprouts are just tender but still crisp.
  6. Step 6: Garnish with 2 thinly sliced green onions and serve immediately.

Related recipes