Stir-Fried Rice Noodles with Shrimp and Bok Choy

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A vibrant Asian-inspired dish combining chewy rice noodles, succulent shrimp, and crisp bok choy in a savory soy-ginger sauce. This Asian-inspired pasta recipe (gluten-free), ready in about 30 minutes, pairs rice noodles, shrimp, 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 rice, quinoa, or a quick salad. 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.

Ingredients

• 8 oz rice noodles
• 1 lb peeled and deveined shrimp
• 2 cups sliced bok choy
• 1 cup julienned carrots
• 3 tbsp soy sauce
• 2 tbsp grated ginger
• 3 cloves minced garlic
• 2 tbsp vegetable oil
• 2 green onions sliced scallions
• 1 tbsp sesame seeds

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

Instructions

1. Step 1: In a large pot, bring 4 quarts water to a boil. Add 8 oz rice noodles and cook for 6-8 minutes until al dente. Drain and rinse under cold water, then set aside.
2. Step 2: In a wok or large skillet, heat 2 tbsp vegetable oil over high heat. Add 1 lb shrimp, 1 cup julienned carrots, and 2 cups sliced bok choy. Stir-fry for 3-4 minutes until shrimp turns pink and vegetables are tender-crisp.
3. Step 3: Add 3 tbsp soy sauce, 2 tbsp grated ginger, and 3 minced garlic cloves. Cook for 2 minutes until the sauce thickens slightly. Fold in cooked rice noodles and 2 sliced green onions.
4. Step 4: Remove from heat and garnish with 1 tbsp sesame seeds. Serve immediately while hot.