An irresistible dish featuring silky rice noodles tossed with tender shrimp and a vibrant mix of vegetables, all enveloped in a savory, aromatic sauce. This quick and flavorful stir-fry brings bold textures and umami-rich depth to the table in just minutes. It’s the perfect fusion of comfort and freshness—ideal for when you need something hearty yet light, simple yet satisfying.
Ingredient Breakdown
This stir-fry begins with dried flat rice noodles, a Southeast Asian staple known for their soft bite and absorbent nature, making them ideal for soaking up sauces. Shrimp serves as the primary protein, offering a sweet, briny contrast to the savory ingredients. The vegetable lineup brings visual appeal and varied textures: bok choy adds freshness, carrots lend a mild sweetness, cabbage gives it earthiness, while bell peppers and onions contribute a subtle crunch and aromatic depth.
Garlic and ginger are the fragrant backbone of the dish, awakening the pan and enriching the sauce with warmth. The sauce itself is a symphony of umami and spice—soy sauce provides the salty base, oyster sauce adds richness, and fish sauce (optional but recommended) intensifies the savory complexity. A hint of sugar balances the saltiness, and white pepper finishes it off with a mild heat. A simple cornstarch slurry is used to give the sauce a luxurious, clingy finish that coats every bite.
Step-by-Step Cooking Guide
To start, the rice noodles are soaked in very hot water—not boiling—to rehydrate them slowly. This gentle method helps them soften without becoming mushy. Once pliable but still firm in the center, they’re drained and lightly oiled to prevent clumping.
The sauce is quickly assembled in a bowl. Soy sauce, oyster sauce, fish sauce (if using), sugar, white pepper, and a splash of broth or water are whisked until uniform. The cornstarch slurry is kept separate to be added later for thickening.
Shrimp are cooked first in a hot wok with oil until they just begin to curl and turn pink. Their quick removal ensures they stay tender and won’t dry out. In the same pan, additional oil is used to bloom garlic and ginger. Their aromatics infuse the oil, which in turn seasons the entire dish.
Vegetables are layered in by firmness. Carrots, onions, and bell peppers go in first and are stir-fried just until they start to soften. Then, bok choy and cabbage are added for a fast sauté that keeps their brightness and crunch.
The softened noodles are added to the hot wok, followed by the premixed sauce. Using tongs, everything is tossed gently to avoid tearing the noodles. The sauce quickly absorbs into the noodles and coats the vegetables. If using the slurry, it’s stirred and added now to thicken the sauce until it becomes glossy and clings to every strand.
Finally, the cooked shrimp are returned to the pan, tossed briefly to warm through, and absorb the flavors of the sauce. A quick garnish of cilantro or green onions completes the dish.
Recipe Tips
Use medium or large shrimp for better bite and presentation
Smaller shrimp can easily overcook; larger ones stay juicy and hold their shape.
Don’t over-soak rice noodles; keep them firm before stir-frying
Over-soaking can cause breakage when tossing in the wok.
Cook vegetables in order of firmness to avoid overcooking
Add hard veggies like carrots first, greens last, for balanced texture.
Stir the cornstarch slurry well before pouring to prevent clumps
A quick stir ensures the starch hasn’t settled, giving an even, smooth sauce.
Toss noodles gently with tongs to avoid breaking them
Rice noodles are delicate; use a light hand for even mixing.
What to Serve With This Recipe
Serve this dish with crisp, golden spring rolls or plump steamed dumplings for a satisfying starter. A chilled cucumber salad dressed in sesame oil and rice vinegar provides a refreshing palate cleanser. For a heartier meal, pair it with hot and sour soup that complements the savory tones of the noodles. To round it off, a glass of iced jasmine tea or a sweet Thai milk tea enhances the flavors and cools down the spice.
Frequently Asked Questions
Can I substitute the shrimp with chicken or tofu?
Yes, thin slices of chicken breast or firm tofu cubes are excellent substitutes. Adjust cooking time accordingly to ensure they’re cooked through.
What’s the best type of rice noodles for this recipe?
Flat, medium-width rice noodles work best. Look for pho-style or pad see ew noodles for a chewy, satisfying texture.
How do I prevent the noodles from sticking together?
Toss the soaked noodles in a little oil after draining. Also, stir-fry them promptly and don’t overcrowd the pan.
Can I make this dish ahead of time or store leftovers?
Yes. Store in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water or broth to loosen the sauce.
Creative Variations
Switching up the protein offers new flavor experiences—crispy tofu for a vegetarian twist or seared scallops for a touch of luxury. Add fresh Thai chilis or a spoonful of chili garlic paste if you crave more heat. For crunch, try tossing in bean sprouts or lightly blanched snow peas toward the end of cooking. A sprinkle of crushed peanuts or a drizzle of toasted sesame oil also adds richness and dimension.
A weeknight favorite that’s anything but boring—this stir-fried rice noodle dish is fast, satisfying, and endlessly versatile. With a few simple techniques and flavorful ingredients, you’ll have a dish that looks restaurant-worthy and tastes like comfort in a bowl. Whether you’re cooking for one or sharing with family, it’s a reliable recipe you’ll return to again and again.
Ingredients
For the Noodles:
8 oz (about 225g) flat rice noodles (such as pho or pad see ew), dried
For the Protein & Vegetables:
8–10 large shrimp, peeled and deveined (tails optional)
2–3 cloves garlic, minced
1 tablespoon fresh ginger, minced (optional)
1 cup bok choy, chopped into 1-inch segments
½ cup carrots, thinly julienned
½ cup cabbage, shredded
¼ cup bell peppers, thinly sliced
¼ cup onions, thinly sliced
For the Sauce:
2 tablespoons light or regular soy sauce
1 tablespoon oyster sauce (or vegetarian mushroom-based alternative)
1 tablespoon fish sauce (optional, for added umami)
1 teaspoon sugar (adjust to taste)
½ teaspoon ground white pepper
2 tablespoons water or broth (chicken or vegetable)
1 teaspoon cornstarch, combined with 1 tablespoon water (for thickening)
For Cooking:
2–3 tablespoons vegetable or peanut oil
Chopped green onions or fresh cilantro, for garnish (optional)
Instructions
Begin by preparing the noodles. Submerge the dried rice noodles in hot water—just below boiling temperature—and allow them to soak for 15 to 20 minutes. The goal is to soften them until they’re flexible but still slightly firm in the center. Drain thoroughly and set aside. A light coating of oil will keep them from clumping.
Next, prepare the sauce. In a small bowl, blend together the soy sauce, oyster sauce, fish sauce (if using), sugar, white pepper, and broth or water. Whisk until the sugar dissolves and the mixture is smooth. If you’d like a slightly thicker sauce, stir together the cornstarch and water in a separate small bowl to create a slurry. Set both mixtures aside.
In a large wok or deep skillet, heat 1 tablespoon of oil over medium-high heat until shimmering. Add the shrimp in a single layer. Cook for about 1 to 2 minutes per side, or just until they curl, turn opaque, and develop a light sear. Remove the shrimp promptly and keep them warm.
Add another 1 to 2 tablespoons of oil to the pan. Stir in the minced garlic and ginger. Stir-fry for around 30 seconds or until fragrant. Immediately follow with firmer vegetables like carrots, onions, and bell peppers. Sauté for 2 to 3 minutes to allow them to soften slightly without losing their bite.
Toss in the bok choy and shredded cabbage. Stir-fry for an additional 1 to 2 minutes until the greens start to wilt and the colors remain vibrant.
Now add the drained noodles into the wok. Pour the pre-mixed sauce over the top. Using tongs or wide spatulas, gently toss the noodles and vegetables together until evenly coated. Continue stir-frying for another 2 to 3 minutes, allowing the noodles to absorb the flavors.
If you’re using the cornstarch slurry, stir it quickly once more and drizzle it into the wok while tossing the noodles. Let it simmer for a minute until the sauce thickens slightly and clings to the noodles and vegetables.
Finally, return the shrimp to the wok. Stir everything together just long enough to reheat the shrimp and coat them in the sauce—about 1 minute.
Remove the wok from the heat. Garnish with fresh cilantro or sliced green onions if desired. Serve immediately while everything is piping hot and perfectly glossy.
Stir-Fried Rice Noodles with Shrimp Recipe
Ingredients
For the Noodles:
- 8 oz about 225g flat rice noodles (such as pho or pad see ew), dried
For the Protein & Vegetables:
- 8 –10 large shrimp peeled and deveined (tails optional)
- 2 –3 cloves garlic minced
- 1 tablespoon fresh ginger minced (optional)
- 1 cup bok choy chopped into 1-inch segments
- ½ cup carrots thinly julienned
- ½ cup cabbage shredded
- ¼ cup bell peppers thinly sliced
- ¼ cup onions thinly sliced
For the Sauce:
- 2 tablespoons light or regular soy sauce
- 1 tablespoon oyster sauce or vegetarian mushroom-based alternative
- 1 tablespoon fish sauce optional, for added umami
- 1 teaspoon sugar adjust to taste
- ½ teaspoon ground white pepper
- 2 tablespoons water or broth chicken or vegetable
- 1 teaspoon cornstarch combined with 1 tablespoon water (for thickening)
For Cooking:
- 2 –3 tablespoons vegetable or peanut oil
- Chopped green onions or fresh cilantro for garnish (optional)
Instructions
- Begin by preparing the noodles. Submerge the dried rice noodles in hot water—just below boiling temperature—and allow them to soak for 15 to 20 minutes. The goal is to soften them until they’re flexible but still slightly firm in the center. Drain thoroughly and set aside. A light coating of oil will keep them from clumping.
- Next, prepare the sauce. In a small bowl, blend together the soy sauce, oyster sauce, fish sauce (if using), sugar, white pepper, and broth or water. Whisk until the sugar dissolves and the mixture is smooth. If you’d like a slightly thicker sauce, stir together the cornstarch and water in a separate small bowl to create a slurry. Set both mixtures aside.
- In a large wok or deep skillet, heat 1 tablespoon of oil over medium-high heat until shimmering. Add the shrimp in a single layer. Cook for about 1 to 2 minutes per side, or just until they curl, turn opaque, and develop a light sear. Remove the shrimp promptly and keep them warm.
- Add another 1 to 2 tablespoons of oil to the pan. Stir in the minced garlic and ginger. Stir-fry for around 30 seconds or until fragrant. Immediately follow with firmer vegetables like carrots, onions, and bell peppers. Sauté for 2 to 3 minutes to allow them to soften slightly without losing their bite.
- Toss in the bok choy and shredded cabbage. Stir-fry for an additional 1 to 2 minutes until the greens start to wilt and the colors remain vibrant.
- Now add the drained noodles into the wok. Pour the pre-mixed sauce over the top. Using tongs or wide spatulas, gently toss the noodles and vegetables together until evenly coated. Continue stir-frying for another 2 to 3 minutes, allowing the noodles to absorb the flavors.
- If you’re using the cornstarch slurry, stir it quickly once more and drizzle it into the wok while tossing the noodles. Let it simmer for a minute until the sauce thickens slightly and clings to the noodles and vegetables.
- Finally, return the shrimp to the wok. Stir everything together just long enough to reheat the shrimp and coat them in the sauce—about 1 minute.
- Remove the wok from the heat. Garnish with fresh cilantro or sliced green onions if desired. Serve immediately while everything is piping hot and perfectly glossy.
