Stir-Fried Fourth Stir Noodles with Shrimp and Bok Choy

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

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 stir-fried noodles featuring tender shrimp and crisp bok choy, tossed in a savory garlic-soy sauce. This Asian Fusion-inspired noodle recipe, ready in about 35 minutes, pairs dried rice noodles, raw shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 25 min Cook: 10 min Serves 4 Asian Fusion cuisine 370 cal/serving

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Ingredients

8 oz dried rice noodles
12 oz, peeled and deveined raw shrimp
2 tbsp olive oil
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 heads, separated and chopped baby bok choy
3 tbsp soy sauce
1 tsp sesame oil
1/4 tsp red pepper flakes
2, sliced thin green onions
for serving lime wedges

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Instructions

Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable, then drain.
Step 2: Heat 2 tbsp olive oil in a wok or large skillet over high heat. Add 12 oz peeled shrimp and cook for 2 minutes per side until pink and just cooked through.
Step 3: Remove shrimp and add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the wok. Stir-fry for 30 seconds until fragrant.
Step 4: Add 2 chopped baby bok choy heads and stir-fry for 2 minutes until leaves are wilted but stems remain crisp.
Step 5: Add drained noodles back to the wok along with 3 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp red pepper flakes. Toss everything together and cook for 1-2 minutes until noodles are heated through and coated.
Step 6: Return shrimp to the wok, toss gently, and remove from heat. Garnish with 2 sliced green onions and serve with lime wedges.