Shrimp stir fry has been one of my weeknight lifesavers for years. But pairing it with ramen noodles? That’s when it goes from “easy dinner” to “restaurant cravings solved at home.” The shrimp cook in minutes, the veggies stay crisp-tender, and the sauce is that perfect mix of sweet, salty, and just a little spicy.
The first time I made this for my husband, we told ourselves we’d save half for lunch the next day. Ten minutes later, we were staring at an empty pan and laughing at our lack of willpower. That’s how you know a dinner is worth keeping in the rotation.
My Favorite Ingredients (and How I Swap Them)
The beauty of stir fry is that it’s flexible. You can use whatever you have in the fridge, but here’s how I usually build mine:
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Shrimp – Medium to large, peeled and deveined. I like keeping the tails on for presentation, but off if I’m packing it for lunches.
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Ramen Noodles – Instant-style is perfect. Just toss the flavor packets and use the noodles plain. You can swap with soba, udon, or even spaghetti in a pinch.
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Veggies – My go-tos are bell peppers, broccoli florets, and snap peas, but zucchini, mushrooms, or carrots all work beautifully.
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The Sauce – A mix of soy sauce, sweet chili sauce, fresh garlic, and a splash of lemon juice for brightness. A pinch of red pepper flakes adds heat, and if I’m in the mood, I’ll swirl in some sriracha or garlic chili sauce.
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Thickening Option – A little cornstarch or arrowroot turns the sauce glossy and clingy, just like your favorite takeout.
How I Pull It Together
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Prep Everything First – Stir fry moves fast. I chop all the veggies, peel the shrimp, and mix the sauce before the pan even goes on the heat.
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Cook the Noodles – Boil ramen noodles just until they start to soften, then drain. They’ll finish cooking in the sauce later.
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Stir Fry the Veggies – In a big skillet or wok, I heat a splash of oil until shimmering, toss in the veggies, and stir fry until they’re just crisp-tender. Remove and set aside.
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Cook the Shrimp – Add a little more oil, then the shrimp. They only need about 1–2 minutes per side. Once pink, out they come.
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Make the Sauce – In the same pan, I add the sauce mixture and let it bubble. If I’m thickening, I whisk in a cornstarch slurry now.
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Bring It All Together – Noodles, shrimp, and veggies go back into the pan, and everything gets tossed until coated and steaming hot.
My Best Tips for Shrimp Stir Fry Success
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Dry Your Shrimp – Patting them dry before cooking helps them sear instead of steam.
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Don’t Overcook – Shrimp turn rubbery fast. Pull them the second they’re opaque.
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Taste the Sauce Before Adding Noodles – Adjust sweetness, heat, or salt before tossing everything together.
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Meal Prep Magic – Double the recipe and portion it into containers for grab-and-go lunches. Add a few drops of water before reheating so the noodles stay soft.
How I Serve It
Most nights, the stir fry is the whole meal — protein, veggies, and noodles in one bowl. If I’m making it for friends, I’ll set out extras like sesame seeds, chopped scallions, or lime wedges so people can customize. Sometimes I’ll serve it alongside sweet chili edamame or a simple cucumber salad for a fresh crunch.
Leftovers and Storage
This reheats beautifully. I store leftovers in airtight containers for up to 3 days. For reheating, the microwave works fine, but a quick toss in a skillet with a splash of water makes it taste freshly made.
Shrimp Stir Fry with Ramen Noodles
This shrimp stir fry is everything you want in a weeknight dinner—juicy shrimp, crisp-tender vegetables, and bouncy ramen noodles tossed in a savory-sweet sauce.
Ingredients
For the Stir Fry
- 1 pound raw shrimp, peeled and deveined (tails on or off)
- 1 cup chopped broccoli florets
- 1–2 cups snow peas, trimmed if desired
- 2 medium carrots, julienned
- 1 medium red bell pepper, thinly sliced
- 2–3 ounces uncooked ramen noodles
- 1–2 teaspoons sesame oil, for sautéing
- 2–3 tablespoons sliced green onions, for topping
- Sriracha or chili garlic sauce, optional for serving
For the Sauce
- 3–4 cloves garlic, minced
- ¼ cup soy sauce
- 3 tablespoons sweet chili sauce
- Juice from ½ lemon
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch
- 1 teaspoon cold water
Instructions
- Start by preparing the shrimp. If using frozen, thaw completely, then peel and devein.
- Bring a pot of water to a boil and cook the ramen noodles according to package directions, about 3–4 minutes. Drain, rinse under cold water to stop the cooking, and set aside.
- In a small bowl, whisk together soy sauce, sweet chili sauce, lemon juice, minced garlic, and crushed red pepper flakes. In a separate dish, stir the cornstarch with cold water to make a slurry.
- Heat a wok or large skillet over medium-high heat and add the sesame oil. Toss in the broccoli, snow peas, carrots, and bell pepper. Stir fry for about 2 minutes if you like your vegetables crisp, or a couple more minutes for softer texture.
- Add the shrimp to the pan along with the sauce. Cook for 2–3 minutes, just until the shrimp turn pink and opaque. Stir in the cornstarch slurry and cook for 1 more minute to thicken the sauce.
- Add the cooked ramen noodles to the pan, tossing until everything is coated in the glossy sauce. Taste and adjust seasoning if needed.
- Serve hot, topped with sliced green onions and a drizzle of sriracha or chili garlic sauce for extra heat.
Notes
- Want more flavor? Add fresh ginger to the sauce, or double the sauce if you’re loading up on extra noodles or veggies.
Final Thought
This shrimp stir fry with ramen is everything I love about cooking at home — quick, colorful, and full of flavor. It’s the kind of recipe you can whip up after a long day without feeling like you’ve settled for “just okay” dinner. Every bite is saucy, satisfying, and just a little addictive. And honestly? If you don’t end up eating straight from the pan at least once, I’ll be surprised.
