Shrimp and Rice Noodle Stir Fry

Shrimp and Rice Noodle Stir Fry from Weelicious

A mom emailed me this morning and reminded me that this Sunday is not only Valentine's Day, but also Chinese New Year. She and her husband always used to celebrate both holidays (prior to parenthood) by ordering in Chinese food. This year she wanted to switch things up by cooking a healthy, kid-friendly Chinese meal that her 18 month old would also enjoy. I sent her recipes for Sweet Potato Apple Cheddar "Purses" and Chinese Chicken Dumplings and Vegetable "Fried" Rice, but I thought I'd also add this Shrimp and Rice Noodle Stir Fry that has become one of my family's favorites.

Kenya is an obsessive shrimp eater and he also lives for noodles, so this recipe was a no brainer. With a dish like this, I try to pre-cut the vegetables and soak the noodles early in the day so that preparation at dinner time is a cinch. This is an amazing dish to serve your family this Sunday in celebration of two fun holidays. And it's so easy, you can play with your family all day and then come home and whip up dinner in no time flat! It will be double holiday deliciousness!

Photo by Maren Caruso.

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Shrimp and Rice Noodle Stir Fry (Serves 4)

Prep Time: 5 mins Cook Time: 6 mins

egg free

nut free

dairy free

gluten free


  • water
  • 1/2 package (about 7 ounces) rice noodles
  • 3 tablespoons braggs or low sodium soy sauce
  • 1 tablespoon agave or honey
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable or canola oil
  • 1/2 red bell pepper, diced
  • 1/2 cup snow peas, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ginger, minced
  • 1 carrot, grated
  • 1 pound large raw shrimp, peeled and deveined (I used frozen shrimp that I defrosted).
  • 1 tablespoon toasted sesame seeds, optional


1. Take 1/2 package of rice noodles, break in half, and soften by following the package directions.

2. Combine the soy sauce, agave and cornstarch in a bowl and stir to combine (sauce will thicken).

3. Heat a wok or a large saute pan over medium heat with oil and add the chopped bell pepper, scallions, snow peas, garlic and ginger, and saute for 3 minutes stirring continuously.

4. Add the carrots and shrimp and cook for another 2 minutes stirring continuously or until the shrimp are cooked through and pink.

5. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 30 seconds.

6. Add the drained rice noodles to the pan, stir fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and are heated through.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.