Stir-Fried Vietnamese Rice Noodles with Lemongrass and Shrimp

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.

Delicate rice noodles tossed with fragrant lemongrass, tender shrimp, and crisp vegetables for a bright and satisfying stir-fry. This Vietnamese-inspired noodle recipe, ready in about 40 minutes, pairs dried rice noodles, vegetable oil, shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable but still slightly firm. Drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 finely minced lemongrass stalk and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes until they turn pink and opaque.
  4. Step 4: Toss in 1 medium thinly sliced red bell pepper and 1 medium julienned carrot, stir-frying for 2 minutes until vegetables are crisp-tender.
  5. Step 5: Add the soaked noodles, 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar. Stir-fry for 2-3 minutes, tossing constantly, until noodles are tender and coated in sauce.
  6. Step 6: Remove from heat and stir in 3 sliced green onions, 1 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro before serving.

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