Stir-Fried Shrimp with Vegetables and Rice Noodles
Quick-cooked shrimp and crisp vegetables tossed in a savory-sweet sauce with rice noodles for a vibrant weeknight meal. This asian-inspired asian (low-carb) ready in about 30 minutes pairs peeled and deveined shrimp, cooked and rinsed rice noodles, soy sauce 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.
Ingredients
- 12 oz, peeled and deveined shrimp
- 8 oz, cooked and rinsed rice noodles
- 2 cups (broccoli, bell peppers, carrots), thinly sliced mixed vegetables
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 2 tbsp vegetable oil
- 1/4 cup (optional) chopped peanuts
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant.
- Step 2: Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque, then remove from skillet and set aside.
- Step 3: Add 2 cups thinly sliced mixed vegetables to the skillet and stir-fry for 3-4 minutes until crisp-tender.
- Step 4: Return shrimp to the skillet, then add 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Toss to combine, then add 8 oz cooked rice noodles and toss until well coated and heated through.
- Step 5: Serve immediately, garnished with 1/4 cup chopped peanuts if using.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Shrimp with Vegetables and Rice Noodles take to make?
Total time is about 30 minutes (15 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 Shrimp with Vegetables and Rice Noodles?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Stir-Fried Shrimp with Vegetables and Rice Noodles?
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 Shrimp with Vegetables and Rice Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Stir-Fried Shrimp with Vegetables and Rice Noodles low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
