Ginger Scallion Noodles with Shrimp
These fragrant ginger scallion noodles with shrimp make a satisfying meal any night of the week.
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Ginger Scallion Noodles with Shrimp
I love nothing more than a flavorful dish that comes together in minutes. With a quick sautee of generous amounts of ginger, scallions, and garlic followed by shrimp tossed with pungent soy sauce and toasted sesame oil, these ginger scallion noodles with shrimp are sure to satisfy your taste buds while respecting your time in the kitchen.
I also love anything in a bowl. That’s another reason why I love noodles — and pasta, rice, and salads; just pile all that goodness into one deep vessel and dig in. No pushing food around on one of those pesky plates, thank you very much.
This is also a great recipe to make if you’re suffering from a cold or allergies, as the aromatics are sure to open up your nasal passages and help you feel better in no time.
Ingredients You’ll Need
- Brown Rice Noodles
- Canola or Any Neutral Oil
- Fresh Ginger
- Fresh Garlic
- Scallions
- Red Pepper Flakes
- Raw Shrimp
- Low-sodium Soy Sauce
- Sesame Oil
- Toasted Sesame Seeds
Why You’ll Love These Ginger Scallion Noodles with Shrimp
It has few ingredients but lots of flavor: This dish proves you don’t need a litany of ingredients to make a tasty dinner.
Pro Tips
Purchase wild-caught shrimp: I’m a big advocate for wild-caught over farm-raised shrimp. The biggest reason is that they taste better. If you’re based in the U.S., I recommend any shrimp sourced from the Gulf Coast or the Atlantic or Pacific waters. I also recommend Argentine shrimp, if you can find it.
Freeze your ginger before you peel it: If you peel the skin from your ginger and freeze it (the ginger, not the skin), it will be much easier to grate.
Suggestions for Variations and Substitutions
Omit the shrimp for a vegetarian version.
Add more greens like bok choy. You could also add veggies like red bell pepper for more color and sweetness.
Leftovers
Store in an airtight container in the refrigerator and consume within two days.
If you love shrimp, try this pasta with shrimp, chorizo, and arugula recipe.
Ginger Scallion Noodles with Shrimp
Ingredients
- 8 ounces brown rice noodles
- 2 tablespoons canola oil (or any neutral oil)
- 4 teaspoons fresh ginger, grated
- 4 garlic cloves, grated
- 4 scallions, sliced (separate the green and white parts)
- 1/2 teaspoon red pepper flakes, or more to taste
- 16 ounces raw shrimp
- 1/2 teaspoon kosher salt
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds (See Note 1)
Instructions
- Bring a large pot of salted water to a boil and cook the noodles according to the package's directions. Reserve a few teaspoons of the water.
- Meanwhile, heat the canola oil in a wok or large pan over medium heat. Add the ginger, garlic, and white parts of the scallions; cook, stirring often, just until the scallions begin to soften, about 1 minute. Add the red pepper flakes and cook them for about 30 seconds, frequently stirring them.
- Add the shrimp to the pan and sprinkle them with the salt. Spread the shrimp into a single layer in the pan, and cook them for about 2 to 3 minutes per side. They're done when they're pink and curve into a "C" shape (Be careful not to overcook them.) When they're just about done, add the soy sauce and sesame oil and stir everything together. Taste to see if there's enough salt, and add more if needed.
- Turn off the heat, add the cooked noodles to the pan, and toss everything together. Garnish with the sliced green scallions, toasted sesame seeds, and a few teaspoons of the noodle water to help moisten it if it looks a little dry.