Wok-Fried Rice Noodles with Shrimp and Chinese Chives
Delicate rice noodles wok-fried with succulent shrimp, fragrant Chinese chives, and a hint of soy, delivering a classic Cantonese street food flavor. This chinese-inspired pasta ready in about 25 minutes pairs dry rice vermicelli, large, peeled and deveined shrimp, cut into 2-inch lengths Chinese chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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
- 6 oz dry rice vermicelli
- 10 large, peeled and deveined shrimp
- 1 cup, cut into 2-inch lengths Chinese chives
- 3, minced garlic cloves
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp vegetable oil
- 1/4 tsp white pepper
Instructions
- Step 1: Soak 6 oz dry rice vermicelli in warm water for 10 minutes until softened, then drain thoroughly.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 20 seconds until fragrant.
- Step 3: Add 10 large peeled and deveined shrimp to the wok, stir-frying for 2-3 minutes until they turn pink and are just cooked through.
- Step 4: Add the drained rice vermicelli noodles and 1 cup cut Chinese chives to the wok. Stir-fry for 1 minute to combine.
- Step 5: Pour in 2 tbsp light soy sauce, 1 tbsp oyster sauce, and sprinkle 1/4 tsp white pepper. Toss everything together, cooking for another 1-2 minutes until the noodles are evenly coated and heated through.
- Step 6: Remove from heat and serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wok-Fried Rice Noodles with Shrimp and Chinese Chives take to make?
Total time is about 25 minutes (15 min prep + 10 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 Wok-Fried Rice Noodles with Shrimp and Chinese Chives?
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 dry rice vermicelli from drying out.
Can I substitute ingredients in Wok-Fried Rice Noodles with Shrimp and Chinese Chives?
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 Wok-Fried Rice Noodles with Shrimp and Chinese Chives for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Wok-Fried Rice Noodles with Shrimp and Chinese Chives?
Chinese pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
