Shrimp and Mushroom Stir-Fried Noodles
Quick, savory stir-fried rice noodles loaded with plump shrimp and earthy mushrooms. Garlic and ginger perfume the dish while soy sauce and sesame oil create a deeply satisfying sauce. Ready in under 30 minutes, this restaurant-quality meal is perfect for weeknight dinners.
Steps
Before you start
- Have all ingredients prepped and within arm's reach—stir-frying moves fast
- If using dried rice noodles, soak them in room-temperature water for 20–30 minutes until pliable but still slightly firm, then drain well before cooking
- Pat shrimp completely dry with paper towels so they brown properly and don't steam
Whisk sauce together
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper.
- Set aside.
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Ready when: All ingredients combined and no streaks of sesame oil remain
Tip: Mixing the sauce ahead means you can focus entirely on the stir-fry, which cooks very quickly
Heat wok until smoking
- Place a large wok or 12-inch skillet over medium-high heat.
- Add 1 tablespoon of the neutral oil and heat until it shimmers and just begins to smoke, about 1–2 minutes.
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Ready when: Oil just begins to smoke and moves freely around the wok
Tip: A properly hot wok is essential for proper browning and keeping ingredients from sticking together
Sear shrimp
- Add the shrimp to the hot wok in a single layer.
- Do not move them for 2 minutes—this allows them to develop a golden crust.
- Flip and cook for another 1–2 minutes until they are opaque throughout.
- Transfer to a plate.
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Ready when: Shrimp are opaque pink, no longer translucent, and feel firm to touch
Tip: Don't stir or shuffle the shrimp—let them sit so they brown evenly instead of steaming
Cook mushrooms until golden
- Add the remaining 1 tablespoon of oil to the wok.
- Add the sliced mushrooms and cook without stirring for 2 minutes.
- Then stir and continue cooking for another 2–3 minutes until the mushrooms release their moisture and the edges turn golden brown.
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Ready when: Mushrooms are tender, no longer wet, and edges are lightly browned
Tip: Leaving mushrooms undisturbed at the start allows them to caramelize rather than steam, developing better flavor
Build the aromatics
- Push the mushrooms to the side of the wok.
- Add the minced garlic and ginger to the cleared space and cook for about 30 seconds, stirring constantly, until fragrant.
- The aromatics should begin to stick slightly and smell sweet.
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Ready when: Garlic and ginger are fragrant and no longer raw-smelling
Tip: Keep the heat high and don't let garlic sit too long or it will burn and taste bitter
Combine noodles and toss
- Add the prepared noodles to the wok, breaking up any clumps with your spatula as you toss.
- Stir continuously for about 1 minute until the noodles are coated with the oil and aromatics and starting to warm through.
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Ready when: Noodles are separated, starting to warm, and coated with oil
Tip: If noodles clump, use your spatula to gently break them apart rather than mashing them
Return shrimp and pour sauce
- Slide the cooked shrimp back into the wok, nestling them among the noodles and mushrooms.
- Pour the sauce evenly over everything and toss thoroughly for 2–3 minutes until the sauce is absorbed and every strand is coated.
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Ready when: Noodles are glossy and coated with dark sauce; no liquid pools at the bottom
Tip: Toss constantly so the sauce coats evenly and heats through; the dish should smell deeply savory at this point
Finish and serve
- Transfer to a serving platter or individual bowls.
- Scatter the dark green scallion tops and sesame seeds over the top, if using.
- Serve immediately while the noodles are still hot and the shrimp tender.
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Ready when: Noodles are plated and garnishes are visible
Tip: Add the scallion greens just before serving so they stay fresh and bright rather than wilting into the hot noodles
Good to know
Tips
- Stir-frying relies on high heat and quick work—read the entire recipe and prep all ingredients before you start cooking.
- Pat the shrimp completely dry before searing; even small amounts of moisture will cause steaming instead of browning.
- If your wok or skillet begins to look dry during cooking, you can add a splash of chicken or vegetable broth (about 2 tablespoons) to prevent sticking, but resist adding too much liquid or the noodles will become soggy.
- For extra color and nutrition, toss in a handful of baby spinach or sliced bok choy in the last minute of cooking—it will wilt from the residual heat.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will firm up and the sauce will thicken as they cool. To reheat, place in a wok or skillet over medium-high heat with a splash of water and stir until warmed through, about 3–4 minutes. The dish is best eaten fresh, as reheated noodles become slightly chewy.
Substitutions
- large shrimp (26–30 per pound) → chicken breast (cut into bite-sized pieces) or firm tofu (pressed and cubed). Chicken will need 5–6 minutes to cook through; tofu just needs warming in the wok. Both work well with the same sauce.
- cremini or baby bella mushrooms → snow peas, bell peppers (cut into thin strips), or a mix of vegetables like broccoli florets and carrot matchsticks. Use whatever vegetables you have on hand. Add longer-cooking vegetables like broccoli earlier so everything is tender at the same time.
- dried rice noodles (about ¼ inch wide) → fresh rice noodles, ramen noodles, or thin egg noodles. Fresh rice noodles need only a quick toss to warm through. Ramen or egg noodles may require a minute more in the wok but stay tender and absorb sauce beautifully.
- dark sesame oil → reduced to 1 teaspoon and combined with 1 additional tablespoon of neutral oil if you want a lighter, less sesame-forward dish. Sesame oil is potent; this swap prevents it from overpowering the other flavors if you prefer a subtler taste.
