Shrimp and Snow Pea Stir-Fried Noodles
A vibrant, quick-cooking stir-fry featuring tender shrimp, crisp snow peas, and thin rice noodles tossed in a bright ginger-soy sauce. Ready in under 20 minutes with bold aromatics and a light gloss of sesame oil for finish. Perfect for weeknight dinners that taste restaurant-quality.
Steps
Before you start
- Pat shrimp dry with paper towels (this helps them brown, not steam)
- Have all ingredients prepped and within arm's reach before you start cooking (mise en place)
- Use a large skillet or wok—the pan must be hot enough for proper stir-frying
Cook the noodles
- Bring a large pot of water to a boil.
- Add rice noodles and cook until just tender but still with a slight bite, usually 4–5 minutes (check the package, as thickness varies).
- Drain in a colander and set aside.
- Do not rinse.
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Ready when: Noodles are tender but still have a slight firmness when bitten
Tip: Don't rinse the noodles—the starch helps the sauce cling to them
Prepare the sauce
- In a small bowl, whisk together soy sauce (3 tbsp / 45 ml), rice vinegar (1 tbsp / 15 ml), sesame oil (1.5 tbsp / 22 ml), cornstarch (0.5 tsp / 3 g), and water (0.25 cup / 60 ml).
- Set aside.
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Ready when: Sauce is smooth and cornstarch is fully dissolved
Tip: Dissolve cornstarch completely to avoid lumps in the finished sauce
Heat the wok and cook shrimp
- Heat a large skillet or wok over high heat until it just begins to smoke (about 1–2 minutes).
- Add 1 tbsp (15 ml) of neutral oil and swirl to coat.
- Working quickly, add shrimp in a single layer and cook without stirring for 1–2 minutes until the bottoms turn pink and opaque.
- Stir and cook another 1–2 minutes until shrimp are just cooked through (they should feel firm but not rubbery).
- Transfer shrimp to a clean plate.
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Ready when: Shrimp are opaque throughout, with no translucent gray at the center when cut
Tip: Don't move the shrimp around—let them sit on the hot pan for a sear. Overcrowding the pan lowers temperature; cook in batches if needed
Stir-fry aromatics and snow peas
- Add remaining 1 tbsp (15 ml) oil to the hot pan.
- Immediately add minced ginger (1.5 tbsp / 15 g) and garlic (3 cloves, minced) and stir constantly for 15–20 seconds until fragrant.
- Add snow peas and stir-fry for 2–3 minutes until they turn bright green and are tender-crisp with no raw taste.
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Ready when: Snow peas are bright green and pliable but still have some crunch when bitten
Tip: High heat and constant motion prevent aromatics from burning and keep vegetables fresh
Add noodles and sauce
- Return shrimp to the pan.
- Add the cooked noodles and the sauce mixture (whisk it once more before adding to re-suspend cornstarch).
- Toss everything together over high heat for 1–2 minutes, using a wooden spoon or spatula to lift and turn the noodles so the sauce coats evenly.
- If using red pepper flakes, add them now (0.25 tsp for a mild heat).
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Ready when: Sauce is glossy and coats the noodles; no visible liquid pooling at the bottom of the pan
Tip: Toss gently but thoroughly to avoid breaking noodles and to ensure even coating
Finish and serve
- Remove from heat.
- Divide noodles among four bowls or plates.
- Scatter the sliced dark green parts of green onions on top, and sprinkle with sesame seeds if using.
- Serve immediately while hot.
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Tip: Use only dark green onion tops as garnish for color and mild flavor; the white and light parts were already in the sauce for depth
Good to know
Tips
- If shrimp are very large (under 12 per pound), butterfly them or cut in half lengthwise so they cook quickly and evenly
- Rice noodles cook faster than wheat noodles and soften further in the hot pan, so slightly undercook them to avoid mushiness
- For extra crunch and umami, toss in 1–2 tbsp toasted cashews or peanuts just before serving
- Make this dish vegetarian by replacing shrimp with pressed and drained tofu cubes or chickpeas, and use tamari or gluten-free soy sauce if needed
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a wok or skillet over medium heat with a splash of water (1–2 tbsp) to loosen the sauce, stirring gently for 2–3 minutes until warmed through. Do not microwave, as noodles may become rubbery.
Substitutions
- large shrimp (16–20 per pound) → boneless, skinless chicken breast, thinly sliced crosswise. Cook for 3–4 minutes until opaque throughout. Chicken absorbs more flavor than shrimp.
- fresh snow peas → bell pepper (any color), cut into 1-inch strips, or broccoli florets. These take slightly longer to soften; add them with the ginger and garlic and stir-fry for 3–4 minutes.
- dried thin rice noodles (about 3–4 mm wide) → thin wheat egg noodles or linguine. Use the same weight and follow package directions. The flavor profile shifts slightly but remains balanced.
- sesame oil → toasted sesame oil (if only regular sesame oil is available, reduce amount to 1 tsp and substitute the remaining 0.5 tbsp with neutral oil). Regular sesame oil has a milder flavor; toasted sesame oil is more aromatic. Adjust to taste.
