Stir-Fried Egg Noodles with Shrimp and Vietnamese Greens

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

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.

Quick wok-tossed egg noodles with succulent shrimp and tender Vietnamese greens in a savory garlic-soy sauce. This Vietnamese-inspired noodle recipe, ready in about 20 minutes, pairs egg noodles, shrimp, Vietnamese mustard greens or bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 10 min Serves 4 Vietnamese cuisine 400 cal/serving

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Ingredients

8 oz egg noodles
12 oz, peeled and deveined shrimp
4 cups, chopped Vietnamese mustard greens or bok choy
3 tbsp vegetable oil
4, minced garlic cloves
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1/2 tsp white pepper
2, sliced green onions
for serving lime wedges

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Instructions

Step 1: Bring a large pot of boiling water to a boil. Add 8 oz egg noodles and cook for 3 minutes until just tender but still firm. Drain and rinse under cold water to stop cooking.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 12 oz peeled shrimp to the wok and stir-fry for 2 minutes until pink and opaque.
Step 4: Toss in 4 cups chopped Vietnamese mustard greens or bok choy and stir-fry for 2 minutes until greens begin to wilt.
Step 5: Add the drained noodles to the wok along with 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, and 1/2 tsp white pepper. Stir-fry and toss everything together for 2 more minutes until noodles are heated through and coated in sauce.
Step 6: Remove from heat and sprinkle 2 sliced green onions on top. Serve immediately with lime wedges on the side.