Shrimp Stir-Fry with Noodles in a Savory Sauce

What makes stir-frying so appealing is its speed, and this shrimp noodle stir fry exemplifies that perfectly. The delicious sauce is a combination of honey, savory soy sauce, and a bold splash of chili-garlic sauce. This sweet and spicy blend wraps the shrimp and soft rice noodles in a mouthwatering, Asian-inspired dish.

The flavorful noodles and shrimp are paired with tender shiitake mushrooms and crisp bok choy ribbons. Feel free to add more vegetables if you have them on hand—after all, the more, the better! This dinner, brimming with vegetables, protein, and an abundance of flavor, is hard to beat, and it couldn't be simpler.

Stir-Fry Tips for Better Results

1. The key to a successful stir-fry is its speed, so make sure all ingredients are prepped before turning on the stove. Have your sauce ready and veggies chopped to avoid any last-minute scrambling.
2. Choosing the right pan is equally important. A non-stick skillet is essential here to prevent noodles from sticking, though a seasoned wok or cast-iron skillet can also work well.
3. Lastly, follow the recipe's instruction to add the sauce at the end of cooking. Doing so will help you achieve the perfect sear on both the veggies and shrimp, enhancing the flavor.

Fresh vs. Frozen Shrimp: Which to Use?

You might be surprised to learn that most "fresh" shrimp sold in the United States have actually been frozen and thawed before reaching the store. This means the shrimp you see at the seafood counter has a shorter shelf life—usually just one or two days in the fridge. In contrast, frozen shrimp can stay good for months in the freezer, giving you more flexibility. You can thaw it the day you plan to cook, which, ironically, will often make it taste fresher.

To thaw frozen shrimp, place it in a large zip-top bag, squeezing out as much air as possible before sealing. Submerge the bag in a bowl of cold water and occasionally turn it until the shrimp is fully thawed, which typically takes about 30 minutes.

Recipe Adaptations

Feel free to use this recipe as a base and make it uniquely yours. Here are a few ways you can adjust it.

• Change the protein: Swap out shrimp for tofu or chicken. If using raw chicken, cook it as you would the shrimp in this recipe. For pre-cooked chicken (like rotisserie), simply add it in with the noodles.
• Omit the noodles: Serve the shrimp and veggies in their delicious sauce over long-grain rice instead.
• Switch up the greens: Replace baby bok choy with spinach, Swiss chard, or even thinly sliced Broccolini for a twist.

Ingredients

• ¼ cup honey

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce or tamari

• 1 tablespoon Asian chili-garlic sauce

• 1½ teaspoons grated garlic (from 3 cloves)

• 1 teaspoon cornstarch

• 3 tablespoons neutral oil (such as canola), divided

• 1 (5-oz.) package of sliced fresh shiitake mushrooms (3 cups)

• 3 heads baby bok choy, sliced (4 cups)

• 1 pound peeled, deveined, extra-large raw shrimp, patted dry

• 1 (8-oz.) package rice stick noodles, soaked according to package instructions

Instructions

Prepare the sauce.

In a small bowl, whisk together honey, rice vinegar, soy sauce, chili-garlic sauce, grated garlic, and cornstarch until the mixture is smooth and well combined.

Cook the mushrooms.

Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until they become lightly browned, about 6 minutes.

Cook the bok choy.

Add the bok choy and cook, stirring frequently, until it becomes crisp-tender, approximately 3 minutes. Once done, transfer the mushroom mixture to a medium-sized bowl and set it aside.

Add the shrimp.

Heat the remaining 1 tablespoon of oil over medium-high. Add the shrimp and cook, flipping occasionally, until they turn opaque in the center, about 2 to 3 minutes.

Stir in the sauce and noodles.

Pour the honey sauce mixture and the soaked, drained noodles into the skillet. Cook while stirring constantly until the sauce thickens and coats the noodles, about 2 minutes. Remove from heat, mix in the mushroom mixture, and serve immediately.

Make Ahead and Storage

For convenience, you can prep the vegetables and mix the sauce ahead of time, though the dish is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to two days. The stir-fry will keep for a couple of days in the fridge. Reheat in the microwave or enjoy it cold like a salad.

Nutrition Facts (per serving)