Sesame Shrimp Stir-Fry Recipe with Garlic Soy Sauce

Rice noodles have quickly become a staple in my kitchen, and this sesame shrimp stir fry is my favorite way to enjoy them. The dish balances sweet and savory flavors and is loaded with texture. Use whatever fresh vegetables you have on hand—cabbage and broccoli are my top picks, but asparagus, bell peppers, or snap peas work beautifully too. This recipe is fast, flexible, and perfect for a weeknight meal.

Sesame Shrimp Stir Fry

Eating out can be expensive or impractical, so I try to recreate favorite takeout flavors at home. This sesame shrimp stir fry is a reliable weeknight solution: it tastes restaurant-quality but comes together quickly and keeps costs down. Shrimp cooks fast, rice noodles rehydrate in minutes, and a simple sauce brings everything together with a glossy finish.

Shrimp is forgiving and fast—if you start with frozen, it thaws quickly under cold running water, and then takes only a brief stir-fry to turn pink and tender. Cook the shrimp first, set them aside, then briefly flash-cook the vegetables so they stay bright and crisp. The rice noodles soak in hot water and finish in the pan with the sauce so they pick up every bit of flavor without becoming mushy.

Once you combine the shrimp, vegetables, and noodles, pour in the sauce and stir until it thickens and coats everything evenly. A touch of sesame oil and brown sugar gives the sauce its signature sweet-savory balance. Serve immediately for the best texture.

Finished and ready to enjoy.

More stir-fry ideas

Spicy Chili Garlic Stir Fry Sauce
Honey Garlic Ginger Stir Fry
Easy Garlic Beef and Broccoli
Copycat Orange Chicken
Sesame Chicken with Pea Pods
Sesame Vegetables with Rice Noodles

Yield: 4 servings

Shrimp with Vegetables and Rice Noodles

Tender shrimp, rice noodles, crisp vegetables, and a rich sesame sauce come together in this quick homemade stir fry. It’s a crowd-pleasing, family-friendly meal that’s easy to customize.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

Stir-Fry

12 large shrimp, shelled and deveined
4 ounces rice noodles
2 cups shredded cabbage
1 cup broccoli florets
1 red bell pepper, thinly sliced
6 small crimini mushrooms, quartered
3–4 tablespoons canola oil, divided

Sauce

⅓ cup soy sauce
⅓ cup water
1 tablespoon sesame oil
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
1½ tablespoons corn starch
1 teaspoon minced garlic

Instructions

Soak the rice noodles in a pot of very hot water for about 10 minutes, or until they are pliable but not soft. Meanwhile, whisk together all sauce ingredients until smooth and set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Stir-fry the shrimp quickly until pink and just cooked through, about 1–2 minutes per side depending on size. Remove shrimp from the pan and set aside.
Add another tablespoon of oil and heat the pan over high heat until nearly smoking. Add the vegetables and stir-fry until they are crisp-tender, a few minutes. Keep them bright and firm—overcooking makes them limp.
If needed, add a little more oil and then add the drained rice noodles to the pan along with the shrimp and vegetables. Stir the sauce to re-combine, pour it over the contents of the pan, and continue stirring until the sauce thickens and evenly coats the noodles and vegetables. Serve immediately to preserve texture.

Nutrition Information (per serving)

Nutrition data is an estimate. Consult a trusted source if you require precise information for medical reasons.

Tips & Variations

Swap the shrimp for thinly sliced chicken or firm tofu for a different protein option.
Adjust sweetness and saltiness by adding more brown sugar or reducing the soy sauce to taste.
For extra heat, add a pinch of crushed red pepper or a splash of chili garlic sauce to the sauce mix.
To prevent mushy rice noodles, finish them quickly in the pan and serve right away.
Leftovers keep for one day in the refrigerator; reheat gently to avoid overcooking the shrimp.