Stir-Fried Shrimp and Vegetable Noodles

By AislePrompt Editorial · ·

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.

Bright, fast-cooked noodles with plump shrimp and crisp vegetables in a savory-sweet sauce. This Asian-inspired quick recipe, ready in about 25 minutes, pairs rice noodles, shrimp, mixed vegetables for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions until al dente, drain, and rinse under cold water; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, stir-frying for 30 seconds until fragrant. Add 2 cups sliced mixed vegetables and cook for 3-4 minutes until crisp-tender.
  4. Step 4: Return 1 lb cooked shrimp to the skillet, then add 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp red pepper flakes. Toss to combine and heat through for 1 minute.
  5. Step 5: Add 8 oz drained rice noodles to the skillet, tossing until coated and heated through for 2 minutes. Sprinkle with 1/4 cup chopped scallions and serve immediately.