Garlic Shrimp Noodles

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October 21, 2021

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After years of trying to perfect my Garlic Shrimp Noodles, this is the recipe! I love making this at home and I know you will, too!


The garlic noodles OF MY DREAMS 💫 I used shrimp but these noodles are amazing with anything, or by itself! #cjeatsrecipes #garlicnoodles #easyrecipe

♬ Darling – Trees and Lucy


I used Shanghai noodles from the brand ‘Golden World Shanghai’, which I got from the refrigerated section of 99 Ranch! I’m including a photo of the packaging below so you can easily identify it, if you have a 99 Ranch near you. These are one of my favorite noodles, so I hope you can find them – but if you cannot, you can sub with another long noodle of your choice.

Marinating the shrimp is a KEY TIP – the salt will help keep the shrimp moist, while the baking soda helps the shrimp maintain a firm texture. This little trick makes a huge difference in how your shrimp tastes in the finished dish, so I highly recommend you do not skip this!

As always, this is optional 🙂

I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)

Good quality un-salted butter is a staple in my kitchen – my favorite brand is Kerrygold! I buy mine in bulk from Costco, as butter keeps in the freezer up to 5 months.

If you are sensitive to spice, you can halve this or even skip it altogether and substitute with ketchup instead!



  • UNDERCOOK YOUR NOODLES: Don’t forget that the noodles will finish cooking in the pan! I always cook my noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!
  • RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking and remove any excess starch. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.

Garlic Shrimp Noodles

by Chris Joe
5 from 1 vote
Servings 3


  • 16 oz noodles I used fresh Shanghai noodles



Other Ingredients

  • 4 tbsp butter
  • 10 cloves garlic chopped
  • 1 tbsp ginger chopped
  • 5 scallions chopped


  • Marinate your shrimp for 15 minutes with white pepper, baking soda, salt, light soy sauce, and cornstarch.
  • Chop your garlic, ginger, and scallions and set aside.
  • In a small bowl, premix your sauce by combining oyster sauce, light soy sauce, sriracha, white pepper, sesame oil, msg, sugar and water.
  • Cook your noodles in boiling water for 2 minutes less than package directions, then immediately rinse the excess starch and toss with sesame oil to prevent sticking.
  • Over high heat in a nonstick pan or wok, saute your shrimp for 3-4 minutes or until cooked through and set aside.
  • Melt 4 tbsp of butter in your pan over medium high heat, then saute your garlic and ginger for 15 seconds. Add your scallions and saute for another 15 seconds.
  • To your sauteed aromatics add your noodles, shrimp and premixed sauce and combine. Cook for an additional 2 minutes or until the noodles are done to your liking. Season to taste and enjoy!
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