Shrimp Stir Fry with Ramen Noodles
Aug 30, 2021, Updated Jan 29, 2024
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Shrimp stir fry with noodles is a mashup of shrimp lo mein and my beef and broccoli recipe. I borrowed the sauce, added some additional veggies, and serve with ramen instead of over jasmine rice. It’s a simple and delicious shrimp stir fry recipe that comes together with minimal effort.
Made with shrimp, broccoli florets, ramen noodles, red bell pepper, fresh ginger, and a sweet and savory sauce—you’ll be amazed by how much flavor is packed into a quick weeknight recipe. Unlike your typical pasta, ramen cooks in about 3 minutes, making it a really fast noodle to prepare.
Table of Contents
The sauce is made with soy sauce, garlic, fresh ginger, sriracha, brown sugar, and sesame oil. It’s responsible for the entire dishes’ flavor and brings everything together. I’d argue it’s the most important part of the recipe. I use corn starch as an additional thickening agent along with brown sugar. It’s important not to skip corn starch your sauce will be too watery.
Fresh ginger is so much better than ground ginger because it packs some serious punch and adds a lot of aromatics to the final dish. Ground ginger is fine to use, but just keep that in mind.
I’m often asked how critical sesame oil is in recipes since it’s not your typical pantry oil. Sesame oil contributes a lot of flavor, unlike your typical cooking oil. After you use it once you’ll totally understand what I’m talking about. I wouldn’t substitute for other oils unless you have an aversion to it.
Buying and Prepping Shrimp
Cooking with raw shrimp is always going to yield the best results. Reheating fully cooked shrimp tends to dry them out. Raw shrimp cooks in a matter of minutes, so you won’t see any time savings with precooked shrimp.
Always buy peeled and deveined shrimp. Peeling the shell off is simple enough but also takes additional steps and can be annoying. I always remove the tails before cooking so guests don’t have to pull them off or eat around them. It just makes for a better experience.
Lastly, if you buy frozen shrimp (cooked or raw), you can quickly thaw them by soaking them in cool water for 15-20 minutes.
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Shrimp Stir Fry with Ramen Noodles
- 1 pound shrimp, peel and deveined, tails removed (best if raw)
- 2 packs of ramen, flavor packets discarded
- 1 red bell pepper, cored and sliced into thin strips
- 2-3 cups fresh or frozen broccoli florets
- 2 green onions, chopped
- sesame seeds, for garnish
- 1/2 cup reserved ramen water
- 1/4 cup low sodium soy sauce
- 2 tablespoons packed light brown sugar
- 2 garlic cloves, minced
- 1 rounded tablespoon corn starch
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha
- 2 teaspoons freshly grated ginger or 1/2 teaspoon ground ginger
- 1 tablespoon vegetable or canola oil, for cooking
- Bring 4 cups of water to a boil in a medium saucepan. Add ramen and boil for about 3 minutes or until tender. Strain, reserving 1/2 cup of ramen water.
- Use the reserved ramen water for the sauce. Combine in a measuring cup or small bowl with all sauce ingredients. Mix well and set aside.
- Meanwhile, heat cooking oil in a wok or large skillet on medium heat. Add shrimp and season all over with salt and pepper. Cook for 1 minute per side or until bright orange/white. Remove shrimp and place on a plate.
- Add veggies and sauté until tender, about 5-7 minutes. Be sure to stir periodically to prevent burning. Return shrimp to the skillet and add the sauce. Let the sauce simmer until slightly thickened. Toss to mix. Stir in ramen and lightly toss until everything is evenly coated.
- Top with sesame seeds and green onions. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.