Stir-Fried Rice Noodles with Lemongrass and Grilled Shrimp

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

Wide rice noodles stir-fried with fragrant lemongrass, garlic, and tender grilled shrimp, tossed in a savory-sweet sauce for a vibrant Vietnamese street food experience. This Vietnamese-inspired seafood recipe, ready in about 50 minutes, pairs wide rice noodles, shrimp, lemongrass stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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: 40 min Cook: 10 min Serves 3 Vietnamese cuisine 350 cal/serving

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Ingredients

8 oz wide rice noodles
12 large, peeled and deveined shrimp
1, finely minced lemongrass stalk
3, minced garlic cloves
3 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
2 tbsp vegetable oil
2, sliced green onions
for serving fresh lime wedges

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Instructions

Step 1: Soak 8 oz wide rice noodles in warm water for 30 minutes until pliable, then drain and set aside.
Step 2: Toss 12 large peeled and deveined shrimp with 1 minced lemongrass stalk and a pinch of salt. Grill over medium-high heat for 2 minutes per side until opaque and slightly charred, then set aside.
Step 3: Heat 2 tbsp vegetable oil in a large wok over high heat. Add 3 minced garlic cloves and the remaining minced lemongrass (if any), stir-frying for 30 seconds until fragrant.
Step 4: Add the drained rice noodles to the wok, then pour in 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp brown sugar. Toss continuously for 2-3 minutes until noodles are coated and heated through.
Step 5: Return grilled shrimp to the wok, add 2 sliced green onions, and toss gently to combine. Serve immediately with fresh lime wedges for squeezing.