Stir Fried Noodles with Shrimp

A while back, I posted on David Chang’s Bacon-Fried Rice recipe, which I found in a People magazine, of all things. It’s a fairly classic stir-fried rice recipe, but starts with cooking diced bacon and ends with fish sauce. It’s fabulous.

So I got to thinking, what about making a stir-fried rice, but using noodles instead of rice? That’s when I googled, and discovered that stir fried noodles is a thing. I didn’t invent it.

What’s interesting to me, is that the recipe I came across is by none other than Martha Rose Shulman, who I’ve never known to make anything Asian, but she obviously does. (And obviously I’m no Martha Rose Shulman expert!)

Her recipe, called Stir-Fried Rice Stick Noodles with Bok Choy and Cherry tomatoes, is from New York Times Cooking. The recipe sounds wonderful, but I’m subbing bok choy with spinach, because it’s easier to find, and I’m including spicy shrimp.

Stir-Fried Rice Stick Noodles with Spicy Shrimp, Spinach, and Cherry Tomatoes
Slightly adapted

1 pound shrimp, shelled, cleaned, sliced in half lengthwise
1-2 tablespoons peanut or grapeseed oil
Shichimi Tagarashi or cayenne, to taste
7 ounces rice stick noodles
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons minced jalapeño
2 tablespoons peanut oil
2 eggs, beaten with a little salt and pepper
1 pound baby spinach
1 1/2 cups cherry tomatoes, halved, lightly deseeded
Salt to taste
Pinch of sugar
1 cup coarsely chopped cilantro, plus additional for garnish
2 teaspoon toasted sesame oil

Toss the shrimp in a medium bowl with the oil until well coated. Add the Shichimi Tagarashi and toss gently.

Heat a little peanut oil in a large skillet over high heat with the ventilation on. Cook about a third of the shrimp at a time, about 1 – 1/2 minutes per side, until they are pink. Place on a plate, and continue with remaining shrimp, adding a teaspoon oil if necessary. Tent with foil and set aside.

Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a fine colander and, using kitchen scissors, but into 6” lengths. Set aside.

Combine the broth, soy sauce, and rice wine in a small bowl. Set aside. Combine the garlic, ginger, and minced jalapeño in another bowl. Set aside.

Heat the same skillet over high heat and swirl in 2 teaspoons of the peanut oil. Make sure the bottom of the pan is coated in oil, then add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 – 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. When cool enough to handle, roll up the egg pancake and cut into strips 1/4” wide. Set aside.

Swirl the remaining oil into the skillet and add the garlic mixture. Stir fry for no more than 10 seconds, until fragrant, then add the spinach. Stir fry for 1 minute, until bright green and wilted. Add the broth mixture, the noodles, and tomatoes.

Reduce the heat to medium and stir fry 1 to 2 minutes, using tongs to move around the noodles, until they are just tender and the tomatoes are beginning to soften. Stir in the shrimp gently, then add the cilantro, egg shreds, salt, sugar, and stir fry another 30 seconds until well combined.

Add the sesame seed oil, and serve.

I also added black sesame seeds.

In retrospect, these noodles really aren’t “stir-fried” even though Ms. Shulman actually refers to “frying” the noodles. With the 1/2 cup plus of liquid, there’s really no frying. Oh well.

I tried a stir-fried noodle recipe, and it was really good. That’s what’s important.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Travel Gourmet October 5, 2021 at 6:19 AM - Reply

    This looks delicious, Mimi. I rarely cook stir fry but this makes me think I should try again!

    • chef mimi October 9, 2021 at 4:53 PM - Reply

      This isn’t much of a classic stirfry, but it’s very very good. By the way Kay, I lost my iPad while on vacation and I won’t be able to comment on other blogs until I’m home. I’m trying to do that using my iPhone and it is not working very well for me! I guess I’m too old😬

      • Travel Gourmet October 10, 2021 at 2:32 AM

        Oh no! I’d be really upset to lose my iPad. I’ve had trouble commenting on some blogs for a while, including yours – WordPress just won’t connect – but now I’ve found I can go in via Reader on my WordPress app and leave comments. Enjoy your holiday! 😀

  2. Bernadette October 5, 2021 at 6:34 AM - Reply

    This recipe is very intriguing. Thanks for the step by step photos. The photos will give me the confidence to try the recipe.

    • chef mimi October 9, 2021 at 4:52 PM - Reply

      It’s easy Peezy!

  3. popsiclesociety October 5, 2021 at 6:52 AM - Reply

    It looks really good! I like that you’ve used spinach and cherry tomatoes, it’s a delicious international twist to the usual Asian stir fried noodles 🍜😉
    And I love your photos 😍

    • chef mimi October 9, 2021 at 4:52 PM - Reply

      That’s exactly why I was attracted to this recipe! It’s very good.

  4. Angela October 5, 2021 at 8:09 AM - Reply

    I don’t consider myself good at Asian cooking, but I’m very tempted to try this. Your directions are great, as always.

    • chef mimi October 9, 2021 at 4:52 PM - Reply

      Thank you. There is nothing challenging about basic Chinese cooking, so you should definitely try the stirfry

  5. Dorothy's New Vintage Kitchen October 5, 2021 at 8:16 AM - Reply

    This dish looks wonderful Mimi! A shrimp noodle bowl is one of my favorites.
    I have several of Shulman’s cookbooks, mostly Mediterranean based, but all really good!

    • chef mimi October 9, 2021 at 4:51 PM - Reply

      I am familiar with her love a French cooking in Texas cuisine, but this one was new to me!

  6. angiesrecipes October 5, 2021 at 8:39 AM - Reply

    wow those plump prawns…I am drooling!

    • chef mimi October 9, 2021 at 4:51 PM - Reply

      Thanks, those are black spotted shrimp.

  7. David Scott Allen October 5, 2021 at 8:54 AM - Reply

    Beautiful dish, Mimi — Mark and I have been on a stir fry kick lately, so this is right down our alley! I don’t know why, but the omelet/pancake part of Chinese cooking has always intimidated me. Time for me to put on my big boy pants and try it.

    • chef mimi October 9, 2021 at 4:48 PM - Reply

      It’s funny what makes some of us fearful of certain cooking techniques. This was really nothing. But then, I have never been fearful enough probably! By the way, you haven’t heard for me because I am in rural Vermont and I have lost my iPad. I’m trying to utilize my iPhone but I feel like a really old lady trying to use some new technology! Very challenging!

  8. Mary October 5, 2021 at 4:21 PM - Reply

    This is my sort of ‘stir fry’ because I am hopeless at doing it – I overcook everything and I end up with something resembling a stew!! A very tasty stew nevertheless.
    Thanks Mimi, I’ll give this a whirl. :)))

    • chef mimi October 9, 2021 at 4:47 PM - Reply

      Oh no! What I learned from my mother was that every element of a stirfry needs to be cooked separately, and then just almost a minute to store everything together and heat through.

  9. Debra October 5, 2021 at 7:00 PM - Reply

    This just sounds wonderful, Mimi, and I’m going to make it with a very close following of your steps. I have recently tried to improvise some similar combinations and I’ve just not been successful with the noodles. They’ve been sticky and a huge disappointment. I missed something in translation! So I’m excited to try this recipe and thank you in advance for such a tasty recipe with very clear step by step instructions! :-)

    • chef mimi October 9, 2021 at 4:47 PM - Reply

      You are so welcome. Mine didn’t stick, but I was just appointed that they weren’t truly stir fried. I think I didn’t read through the recipe completely. But it’s still very good!

  10. October 6, 2021 at 7:14 AM - Reply

    Love shrimp, stir-fries and those noodles – such a delicious meal!

    • chef mimi October 9, 2021 at 4:46 PM - Reply

      It was really really good!

  11. kitchenriffs October 6, 2021 at 10:09 AM - Reply

    Yum! Love noodle dishes of all kinds, and the Asian ones are some of the best. And I always — ALWAYS — have shrimp in the freezer. My kind of dish — thanks.

    • chef mimi October 9, 2021 at 4:46 PM - Reply

      My kind of dish as well. I just hoped I would actually be stir frying the noodles, but I guess I didn’t read through the recipe completely!

  12. Ann Coleman October 6, 2021 at 3:10 PM - Reply

    My mother would love this…she loves noodles and she loves shrimp!

    • chef mimi October 9, 2021 at 4:43 PM - Reply


  13. Molly Pisula October 6, 2021 at 4:36 PM - Reply

    This looks right up my alley! Love shrimp, love rice noodles, love stir-fry. Thanks for putting it all together! And, I had to laugh at the eggs because I’ve been making my daughters “egg strips” for years, which is basically what you did in this recipe. Never thought to add it to a stir-fry!

    • chef mimi October 9, 2021 at 4:42 PM - Reply

      The egg strips were fun! And it’s a great recipe. I’m in rural Vermont and lost my iPad, but I’m still following you! I’m just mostly quiet on this end. I’m one of those old ladies who can’t do anything with an iPhone!!

  14. Katherine | Love In My Oven October 7, 2021 at 11:12 AM - Reply

    Definitely my kind of dish, Mimi!! I love everything about it, the noodles, the shrimp, the flavors. Perfection! I would eat it again and agian!

    • chef mimi October 9, 2021 at 4:41 PM - Reply

      I could eat this again and again also, but I do love me some shrimp!

  15. Sherry M October 8, 2021 at 11:16 PM - Reply

    yum i love prawns. not so much the noodles but anyway … Lots of great flavours there.

    • chef mimi October 9, 2021 at 4:40 PM - Reply

      Thank you, it was a fun recipe to try!

  16. October 11, 2021 at 4:14 AM - Reply

    Lynne and I were out for dinner last night after seeing the new James Bond film and had a delicious spicy beef and noodles dish from a Thai restaurant that we both love. It put me right in the mood for more such dishes and then along comes this delicious stir fried noodles with shrimp. Very timely! Thanks Mimi!

    • chef mimi October 12, 2021 at 8:26 AM - Reply

      Well just about anything Thai is wonderful – with or without noodles! This is a wonderful recipe. I’m glad I added spicy shrimp!

  17. 2pots2cook October 11, 2021 at 6:02 AM - Reply

    Fantastic dish but your setting is AMAZING !!! Bravo !

    • chef mimi October 12, 2021 at 8:26 AM - Reply

      Thank you so much!

  18. StefanGourmet October 12, 2021 at 3:18 AM - Reply

    I’ve noticed the same thing about many “stir fried” dishes. I’ve had stir fried noodles in Taiwan. They were great, but not fried. This dish is really nice though.

    • chef mimi October 12, 2021 at 8:28 AM - Reply

      Isn’t that strange?! I was disappointed. I think one of the first lessons of cooking is reading through the recipe? I obviously didn’t do that!!!

      • StefanGourmet October 12, 2021 at 11:16 AM

        You are right that is an important lesson, and I always do it. This leads me to not preparing 90% of recipes I see, because I’ve gotten better over the years in forecasting how it will turn out.

      • chef mimi October 12, 2021 at 1:55 PM

        However, in my defense, the recipe is called “stir fried” noodles!

  19. myhomefoodthatsamore November 1, 2021 at 7:53 AM - Reply

    I love your presentation too! It’s making my mouth water !

    • chef mimi November 1, 2021 at 8:57 AM - Reply

      Thank you so much! They were very good.

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