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.

39 thoughts on “Stir Fried Noodles with Shrimp

    • 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😬

      • 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! 😀

  • 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 😍

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

  • 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.

    • 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!

  • 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. :)))

    • 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.

  • 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! :-)

    • 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!

  • 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.

    • 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!

  • 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!

    • 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!!

  • 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!

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

  • 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.

    • 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!!!

      • 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.

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.