Garlic Shrimp Noodles

5 from 5 votes

My Garlic Shrimp Noodles are so good, I can never get enough! The shrimp is juicy, tender, and firm; perfect with the chewy noodles coated in garlicky, butter sauce that is addictively savory and packed with umami flavors!

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Asian

Servings:

Author: Chris Joe

Equipment

Ingredients

16 oz noodles I used fresh Shanghai noodles

Shrimp

1 lb shrimp
1/4 tsp white pepper
1/4 tsp baking soda
1/2 tsp salt
1 tbsp light soy sauce
1 tbsp cornstarch

Sauce

2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp sriracha
1/4 tsp white pepper
1 tsp sesame oil
1/4 tsp msg optional
1/2 tbsp sugar
1 tbsp water

Other Ingredients

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

US Customary - Metric

Instructions

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!

Notes

Marinate the Shrimp: This is my key tip in juicy, tender, and firm shrimp. Marinating the shrimp helps the shrimp taste better and maintain great texture. The salt helps the shrimp stay juicy, while the baking soda helps the shrimp stay firm. Do not skip this key step!

Undercook the Noodles: Don't forget that the noodles will finish cooking in the pan at the end! I always cook my noodles 2 minutes less than the package instructions call for. This way, they come to my preferred doneness by the time the Garlic Shrimp Noodles are done in the pan!

Rinse and Toss Noodles in Oil: After cooking the noodles, rinse them immediately with cold water to stop the cooking and remove any excess starch. You want to avoid having any excess starch in your final dish. Shake the noodles dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking together while you cook the other ingredients for Garlic Shrimp Noodles.

Storage and Reheating

Store any leftover Garlic Shrimp Noodles in an airtight container in the refrigerator for up to 3-4 days. Note, refrigerated leftover noodles will oftentimes stick together and the texture will be different (softer). However, the flavors will usually taste even better the next day!

Reheat your Garlic Shrimp Noodles in the microwave with a wet paper towel on top (to mimic steaming) or give them a quick toss in a hot pan with a little bit of neutral oil.

Nutrition