Ginger Scallion Noodles with Shrimp
These fragrant ginger scallion noodles with shrimp make a satisfying meal any night of the week and beats takeout hands down!
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Who loves a flavorful dish that comes together in minutes? With a quick sautée of generous amounts of ginger, garlic, and scallions 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.
Since we’re talking about quick meals, don’t pass up these other time-friendly recipes like Italian peppers with olives and breadcrumbs and eggs and mozzarella.
And who doesn’t love a meal in a bowl? Whether we’re talking about noodles, pasta, rice, or a big salad (à la Elaine Benes), there are few things more satisfying than piling all that goodness into one deep vessel and digging in.
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.
Why You’ll Love These Ginger Scallion Noodles with Shrimp
- Few ingredients, lots of flavor: This dish proves you don’t need a litany of ingredients to make a tasty dinner.
- Comes together in minutes: The shrimp and noodles only take about 5 minutes each to cook.
- Good for seasonal colds: There’s nothing like a little heat to feel better when you’re down with the sniffles.
Key Ingredients
- Fresh Ginger: Fresh, not dry ginger, is needed in this recipe.
- Sesame Oil: This adds an indispensable nutty flavor and aroma.
- Toasted Sesame Seeds: This enhances the nutty flavor of this recipe and adds crunch.
See the recipe card below for more information on ingredients and quantities.
How to Make Ginger Scallion Noodles with Shrimp
- Cook noodles: 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 for later.
- Cook aromatics: Heat the oil in a large pan and sautée the ginger, garlic, and white part of the scallions for about 1 minute. Add the red pepper flakes and give them a quick toss.
- Add shrimp: Cook it for 2 to 3 minutes per side until pink and opaque. Pour in the soy sauce and sesame oil and toss with the shrimp.
- Finish: Add the noodles to the pan and toss everything together. Garnish with the sliced green scallions and toasted sesame seeds. Add some of the reserved water to help loosen the noodles.
Pro Tips
- Purchase wild-caught shrimp: I’m a big advocate for wild-caught over farm-raised shrimp because I think it tastes better. If you’re based in the U.S., I recommend any shrimp sourced from the Gulf Coast or Atlantic or Pacific waters. I also recommend Argentine shrimp, if you can find it. Frozen wild-caught shrimp is perfectly fine if you can’t find fresh.
- 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.
Variations & Substitutions
-Use any type of noodles you like (soba, udon, glass, etc.).
-Omit the shrimp and make a vegetarian version of these noodles with peppers, onions, bok choy, shredded carrot, mushrooms, etc.
-Add assorted veggies to the shrimp, like the ones mentioned above.
-Replace the shrimp with chicken. Depending on the size of the chicken, it may take a bit longer to cook than the shrimp. You can also replace the shrimp with ground pork.
Recipe FAQs
Cook shrimp until it turns pink and opaque and curls into a “C” shape. If it curls too tightly, that’s a sign of overcooking. Depending on how low/high the heat, shrimp generally take only 2 to 3 minutes per side to fully cook.
Storage
Refrigerator: Store in an airtight container in the refrigerator and consume within 2 days.
Freezer: I don’t recommend freezing these noodles, which could change their texture.
Reheat: Reheat in the oven, covered, at no more than 350F until warmed through, or place in the microwave in a microwave-safe container. You might also enjoy eating these noodles cold.
More Shrimp Recipes
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Ginger Scallion Noodles with Shrimp
Ingredients
- 8 ounces brown rice noodles
- 2 tablespoons vegetable oil or any neutral oil
- 4 teaspoons fresh ginger peeled and grated
- 4 garlic cloves peeled and grated
- 4 scallions sliced (separate the green and white parts)
- ½ teaspoon red pepper flakes or more to taste
- 16 ounces raw shrimp shelled and deveined
- ½ teaspoon kosher salt
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds toasted (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 vegetable 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 the shrimp are just about done, add the soy sauce and sesame oil and stir everything together. Taste for salt and adjust 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.
