Soy-Ginger Shrimp with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A fragrant, protein-rich stir-fry with plump shrimp, crisp vegetables, and a glossy soy-ginger sauce—ready in 15 minutes. This asian-inspired seafood (gluten free) ready in about 25 minutes pairs peeled and deveined shrimp, rice noodles, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 410 cal/serving

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Ingredients

12 oz, peeled and deveined shrimp
8 oz rice noodles
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp, grated ginger
2 cloves, minced garlic
1 tsp sesame oil
1, thinly sliced red bell pepper
1 medium, julienned carrots
3, sliced scallions
2 tbsp neutral oil
1 tsp cornstarch

Instructions

Step 1: Cook 8 oz rice noodles in a large pot of boiling salted water for 5 minutes until tender but still firm; drain and rinse under cold water to stop cooking.
Step 2: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, and 1 tsp cornstarch with 2 tbsp water until smooth.
Step 3: Heat 2 tbsp neutral oil in a wok or large skillet over high heat until shimmering. Add 12 oz shrimp and cook for 1 minute per side until pink and opaque; remove and set aside.
Step 4: Add 1 thinly sliced red bell pepper and 1 julienned carrot to the hot skillet; stir-fry for 2 minutes until crisp-tender.
Step 5: Return shrimp to the skillet, add the sauce mixture, and stir constantly for 1 minute until thickened and glossy.
Step 6: Add drained rice noodles and 1 tsp sesame oil, tossing gently for 2 minutes until evenly coated and heated through.
Step 7: Remove from heat, stir in 3 sliced scallions, and serve immediately with extra scallions for garnish.

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Frequently asked questions

How long does Soy-Ginger Shrimp with Rice Noodles take to make?

Total time is about 25 minutes (15 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 Soy-Ginger Shrimp with Rice Noodles?

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 peeled and deveined shrimp from drying out.

Can I substitute ingredients in Soy-Ginger Shrimp with Rice Noodles?

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 Soy-Ginger Shrimp with Rice Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Soy-Ginger Shrimp with Rice Noodles gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.