Stir-Fried Rice Noodles with Shrimp and Garlic-Chili Sauce

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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.

Tender rice noodles stir-fried with succulent shrimp and a bold garlic-chili sauce for a spicy, savory Asian-inspired dish. This Asian-inspired noodle recipe, ready in about 35 minutes, pairs rice noodles, large shrimp, peeled and deveined, vegetable oil 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: 25 min Cook: 10 min Serves 4 Asian cuisine 400 cal/serving

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Ingredients

8 oz rice noodles
12 oz large shrimp, peeled and deveined
3 tbsp vegetable oil
4 garlic cloves, minced
1 tsp red chili flakes
3 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1/4 cup green onions, sliced
1 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
2 tbsp crushed peanuts

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until softened but still slightly firm. Drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 12 oz peeled and deveined large shrimp and stir-fry for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
Step 3: In the same wok, add 4 minced garlic cloves and 1 tsp red chili flakes. Stir-fry for 30 seconds until fragrant but not browned.
Step 4: Add the drained rice noodles to the wok along with 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Toss continuously for 2 minutes until noodles are evenly coated and heated through.
Step 5: Return the cooked shrimp to the wok and stir to combine for 1 minute. Remove from heat and stir in 1/4 cup sliced green onions, 1 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro.
Step 6: Serve hot, garnished with 2 tbsp crushed peanuts for added texture and flavor.