These garlic noodles with shrimp are a fresher take on the classic recipe. Instead of a butter-based sauce, this version uses garlic, ginger, and scallions, plus soy sauce, for a bold, bright flavor. If you love restaurant-style garlic noodles but are looking for something a little lighter and weeknight-friendly, this is it!
For more noodle recipes, try my cold sesame noodles or shiitake mushroom noodles.
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Quick Look: Garlic Noodles with Shrimp
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 15 minutes
🕒 Total Time: 30 minutes
👥 Servings: 4
📊 Calories: ~387 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Brown rice noodles, shrimp, garlic
⭐ Difficulty: Easy-boil noodles, cook shrimp in pan
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Why You'll Love Garlic Noodles with Shrimp
Few ingredients, lots of flavor: This dish proves you don't need a litany of ingredients to make something delicious.
Comes together in minutes: Both the shrimp and noodles take only about 5 minutes to cook.
Lots of aromatics: This recipe uses garlic, shallots, scallions, and a dash of red pepper, ingredients that are especially welcoming if you're down with the sniffles.
What are garlic noodles?
Garlic noodles are often associated with Chinese and Vietnamese-style cooking and usually include garlic, soy sauce or fish sauce, and butter. Known for their umami flavor and glossy finish, this version skips the butter and leans on ginger and scallions for a lighter, more aromatic version that's no less delicious.
Who doesn't love a flavorful takeout-style dish that comes together in minutes? With a quick sauté of garlic, ginger, and scallions tossed with shrimp, these garlic noodles with shrimp satisfy taste buds while respecting time in the kitchen.
And who doesn't love dinner in a bowl? They offer the best of everything in one delicious bite. Once you make these noodles, I think they'll become something you'll make on repeat.
They're that good!
For more takeout-style recipes, try my bacon and egg fried rice, bok choy fried rice, miso mushroom fried rice, Chinese eggplant in garlic sauce, or spicy garlic sauce.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Garlic: Grated garlic provides much more flavor than minced or sliced garlic.
- Fresh Ginger: Fresh, not dry ginger, is needed in this recipe.
- Raw Shrimp: Sweet and tender shrimp are made for these noodles. Wild-caught is always best.
- Sesame Oil: Adds an indispensable nutty flavor and aroma.
- Toasted Sesame Seeds: They enhance the nutty flavor of this recipe and add crunch.
- Scallions: Adds a fresh, bright finish.
Variations & Substitutions
➢Use any noodles you like (soba, udon, glass, etc.) if you can't find brown rice noodles.
➢Omit the shrimp and make a vegetarian version of these noodles with peppers, onions, bok choy, cabbage, shredded carrot, mushrooms, etc.
➢Add assorted veggies to the shrimp, like some of the ones mentioned above.
➢Replace the shrimp with chicken. Depending on the size of the pieces, it may take a bit longer to cook than the shrimp. You can also replace the shrimp with ground pork.
➢Finish with a spicy chili oil.
How to Make Garlic Noodles with Shrimp
Step 1: Boil the rice noodles according to the package's directions. Drain and reserve some of the noodle water.
Step 2: Sauté the garlic, ginger, and white parts of the scallions until soft, stirring constantly. Stir in the red pepper flakes.
Step 3: Cook the shrimp for 2-3 minutes per side; stir in the soy sauce and sesame oil about halfway through.
Step 4: Add the noodles and toss with the shrimp, adding some noodle water if needed. Garnish with the sesame seeds and green scallions.
Pro Tips
➢Purchase wild-caught shrimp: If you're based in the U.S., I recommend any shrimp sourced from the Gulf Coast or Atlantic or Pacific waters. Argentine shrimp is also a good option. Fresh or frozen is fine.
➢Freeze your ginger before peeling it: If you peel the skin from your ginger and freeze it (the ginger, not the skin), it will be much easier to grate.
➢Time the noodles: Boil them at about the same time you begin to cook the shrimp, so both will finish together.
Garlic Noodles with Shrimp FAQs
Cook the shrimp until pink and opaque, curling into a "C" shape. If they curl too tightly, that's a sign of overcooking. Depending on the heat, the pan used, and how many shrimp there are, they usually take only 2-3 minutes per side to fully cook on the stovetop.
Both oil and butter are good options for shrimp, but this recipe relies on oil only to keep it light and let the ingredients shine.
Refrigerator: Store in an airtight container in the fridge and consume within 2 days.
Freezer: I don't recommend freezing these noodles, which could alter their texture.
Reheat: Reheat in the oven or microwave. You might also enjoy eating these noodles cold or at room temperature.
Related Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Garlic Noodles with Shrimp (No Butter, Ginger-Scallion Style)
Ingredients
- 8 ounces brown rice noodles (Note 1)
- 2 tablespoons vegetable oil or any neutral oil
- 4 garlic cloves peeled and grated
- 4 teaspoons fresh ginger 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 toasted sesame seeds (Note 2)
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-low to medium heat. Add the garlic, ginger, 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 them into a single layer, and cook for 2-3 minutes per side.
- 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.
Notes
- Boil the noodles when you cook the shrimp, so they'll finish together.
- Be careful not to overcook the shrimp. Since the pan will already be hot, and depending on what type you're using, the shrimp might cook faster than the suggested time. Err on the side of less time.
Nutrition
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I wanted to slurp up these noodles non-stop! They were full of flavor and just pure comfort food.