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- 8 oz rice noodles - 1 lb shrimp, peeled and deveined - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 red chili, thinly sliced (adjust for heat preference) The rice noodles serve as the base. They soak up the tasty sauce. Fresh shrimp adds protein and a sweet flavor. Vegetable oil helps to cook the garlic and shrimp. Garlic gives a strong aroma and taste. The red chili adds spice and color. - 1 bell pepper, thinly sliced (any color) - 2 cups baby spinach - 3 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon lime juice - 1 tablespoon brown sugar - 2 green onions, chopped - Fresh cilantro, for garnish - Sesame seeds, for garnish The bell pepper brings crunch and sweetness. Baby spinach adds nutrients and a pop of green. Soy sauce and fish sauce give umami richness. Lime juice adds brightness, while brown sugar balances the heat. The green onions and cilantro enhance the dish's freshness. Finally, sesame seeds add a nice crunch. {{ingredient_image_1}} To cook rice noodles, start by bringing a pot of water to boil. Add the noodles and cook them for about 4-6 minutes, or until they are tender but firm. Check the package for exact timing. Once done, drain them well in a colander. Rinse the noodles under cold water to stop the cooking. Set them aside so they stay moist. In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add 4 cloves of minced garlic and 1 sliced red chili. Sauté them for about 1 minute until the garlic smells nice. Be careful not to burn it. This step boosts the flavor of the dish. Now it’s time for the shrimp! Increase the heat to medium-high. Add 1 pound of peeled and deveined shrimp to the pan. Cook them for about 2-3 minutes. Watch for the shrimp to turn pink and opaque. This means they are ready. Once cooked, remove the shrimp from the pan and set them aside. In the same pan, add 1 thinly sliced bell pepper. Stir-fry it for about 2 minutes until it starts to soften. Next, toss in 2 cups of baby spinach. Cook until the spinach wilts down. This keeps your veggies crisp and colorful. Return the cooked shrimp to the pan. Now, add the drained rice noodles. Pour in 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Toss everything together so all the noodles and shrimp are well coated. Heat it all through for a minute. To make your dish look great, garnish with 2 chopped green onions, some fresh cilantro, and a sprinkle of sesame seeds. Serve the noodles hot for the best taste. Enjoy the bright flavors and colors of your meal! If you don’t have shrimp, you can use chicken or tofu. Both options taste great. For noodles, try whole wheat or egg noodles as a swap. Adjust the spice level by adding more or less chili. You can also use hot sauce for extra kick. Grilling shrimp adds a nice smoky flavor. Simply marinate them in soy sauce and lime juice before grilling. If you don’t have a grill, using a wok is ideal. A wok heats evenly and allows for quick cooking. A regular pan works too, but the results may vary. You can prepare the noodles and shrimp in advance. Cook the noodles and store them in an airtight container. Shrimp can also be cooked ahead and kept in the fridge. When ready to eat, just combine everything and heat it up. This makes dinner quick and easy! Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp rather than frozen. If using frozen, ensure they are fully thawed and patted dry before cooking. Adjust the Spice: The heat level of the dish can be customized by adding more or fewer chili slices. For a milder dish, remove the seeds from the chili. Perfectly Cooked Noodles: Be careful not to overcook the rice noodles; they should be al dente, as they will continue to cook when combined with the hot ingredients. Garnish for Flavor: Don't skip the garnishes! Fresh cilantro and sesame seeds add not only visual appeal but also enhance the flavor profile of the dish. {{image_2}} You can switch up the shrimp for chicken, beef, or tofu. Each protein brings a new taste. - Chicken: Use boneless, skinless chicken breast. Cut it into small pieces. Cook it for about 5-7 minutes until it's no longer pink. - Beef: Thinly slice flank steak or sirloin. Stir-fry it for 3-4 minutes until it's browned. - Tofu: Use firm or extra-firm tofu. Cut it into cubes and fry until golden brown. This takes about 6-8 minutes. Adjust your cooking time based on the protein you choose. Chicken and beef take a bit longer than shrimp and tofu. To make this dish vegetarian or vegan, you can replace a few ingredients. - Shrimp: Swap it for tofu, tempeh, or even chickpeas. - Fish Sauce: Use soy sauce or a vegan fish sauce made from seaweed. - Other ingredients: Use coconut sugar instead of brown sugar if you want to keep it vegan. Keep the flavors strong by using fresh herbs and spices. A squeeze of lime juice adds brightness too. You can add new flavors with sauces and spices. Try these options: - Sauces: Add teriyaki, hoisin, or sriracha for extra flavor. Adjust the amount based on your taste. - Spices: Consider adding crushed red pepper, ginger, or lemongrass for depth. - Vegetables: Add seasonal veggies like snap peas, carrots, or broccoli. These add crunch and color. Mixing flavors keeps this dish exciting. Experiment to find your favorite combos! To store leftovers, let the dish cool first. Place it in an airtight container. This keeps the shrimp and noodles fresh. I recommend using glass or plastic containers with tight lids. They help prevent any odors from the fridge. Leftovers can last for up to three days in the fridge. If you want to freeze the dish, divide it into small portions. This makes it easier to reheat later. Use freezer-safe bags or containers. Squeeze out air to avoid freezer burn. For best quality, eat within one to two months. When ready to eat, thaw in the fridge overnight before reheating. When reheating, use low heat on the stove. This keeps the shrimp from overcooking. You can add a splash of water or broth to keep it moist. Stir often to heat evenly. You can also microwave it, but use short bursts. This way, you can check the temperature and avoid drying it out. Enjoy your meal just as tasty as when it was fresh! You can use chicken, tofu, or scallops instead of shrimp. Chicken gives a hearty feel and cooks quickly. Tofu adds a great texture and soaks up the flavor well. Scallops are sweet and tender, but they cook fast, so watch them closely. Yes, you can prep the noodles and shrimp ahead of time. Cook the noodles and store them in the fridge for up to three days. Cooked shrimp can also be stored, but eat them within two days for best taste. When ready, just reheat and stir-fry with the veggies and sauce. To tone down the heat, use less chili or choose a milder pepper. You can also skip the chili and add more bell pepper for sweetness. Adding a dollop of sour cream or yogurt on top can help balance the heat too. These noodles pair well with a light salad or steamed broccoli. For drinks, try iced tea or a light beer. A crisp white wine, like Sauvignon Blanc, also complements the dish nicely. In this blog post, I shared a delicious recipe for Spicy Garlic Shrimp Noodles. We discussed key ingredients like rice noodles and fresh shrimp, and I provided step-by-step cooking methods. You learned tips for ingredient swaps and meal prep ideas. I also covered variations to suit different diets and shared important storage tips for leftovers. Remember, this dish is versatile and can be customized to your taste. Enjoy experimenting and make this recipe your own!

Spicy Garlic Shrimp Noodles

A flavorful dish featuring shrimp, rice noodles, and a spicy garlic sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 red chili thinly sliced
  • 1 bell pepper thinly sliced
  • 2 cups baby spinach
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 2 green onions chopped
  • none fresh cilantro, for garnish
  • none sesame seeds, for garnish

Instructions
 

  • Cook the rice noodles according to package instructions. Drain and set aside.
  • In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sliced red chili, sautéing for 1 minute until fragrant.
  • Increase the heat to medium-high and add the shrimp to the pan. Cook until they turn pink and opaque, about 2-3 minutes. Remove shrimp from the pan and set aside.
  • In the same pan, add the thinly sliced bell pepper and sauté for another 2 minutes until they begin to soften. Then, add the baby spinach and cook until wilted.
  • Return the cooked shrimp to the pan and add the cooked noodles. Pour in the soy sauce, fish sauce, lime juice, and brown sugar. Toss everything together to coat evenly and heat through.
  • Remove from heat, garnish with chopped green onions, fresh cilantro, and sesame seeds. Serve hot.

Notes

Adjust the amount of red chili based on your heat preference.
Keyword garlic, noodles, shrimp, spicy