Stir-Fried Rice Noodles with Shrimp and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and fragrant stir-fry featuring tender rice noodles, plump shrimp, and crisp vegetables in a savory-sweet sauce. This vietnamese-inspired gluten free ready in about 35 minutes pairs rice noodles, shrimp, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 10 minutes until softened, then drain. In a small bowl, whisk together 2 tbsp rice vinegar, 2 tbsp gluten-free soy sauce, 1 tbsp sesame oil, 1 tbsp cornstarch, and 1 tbsp water to make the sauce.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant. Add 2 cups thinly sliced mixed vegetables and cook for 3-4 minutes until crisp-tender.
  3. Step 3: Push vegetables to the side, add 1 lb peeled and deveined shrimp to the center, and cook for 2-3 minutes until pink and opaque. Add the drained rice noodles and sauce, tossing to coat evenly. Cook for 2-3 minutes until sauce thickens and noodles are heated through. Garnish with 2 sliced green onions and 1/4 cup chopped peanuts.

Frequently asked questions

How long does Stir-Fried Rice Noodles with Shrimp and Vegetables take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Rice Noodles with Shrimp and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Rice Noodles with Shrimp and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Rice Noodles with Shrimp and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Rice Noodles with Shrimp and Vegetables?

Vietnamese gluten free like this pair well with a naturally gluten-free grain (rice, quinoa, or millet) or certified gluten-free bread, a quick salad with acid (lemon vinaigrette, pickled onions), and a roasted vegetable. Check that any store-bought sauce or broth is labeled gluten-free. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes