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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.

Gluten-Free Forever Magazine on WeeliciousPin

Shrimp and Rice Noodle Stir Fry

1 from 2 votes
Servings: 4
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes


  • 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


  • Take 1/2 package of rice noodles, break in half, and soften by following the package directions.
  • Combine the soy sauce, agave and cornstarch in a bowl and stir to combine (sauce will thicken).
  • 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.
  • Add the carrots and shrimp and cook for another 2 minutes stirring continuously or until the shrimp are cooked through and pink.
  • Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 30 seconds.
  • 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.


Calories: 360kcal | Carbohydrates: 54g | Protein: 19g | Fat: 6g | Cholesterol: 145mg | Sodium: 1150mg | Fiber: 3g | Sugar: 7g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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.


  1. This is an amazing recipe! Always stuff I have in my fridge. Super easy. Super quick. Super delicious! Thank you.

  2. Made it with rice vermicelli and it’s delicious but be sure to make twice the amount of sauce at least because the noodles absorb a lot

  3. Yummy! My first gluten-free family meal and it was absolutely delicious! Just like another poster below, I’ll also be doubling the veggies and sauce mixture next time as we did not have enough for two adults and two small kids. I used gluten-free Wan Ja Shan Organic Tamari Soy Sauce and A Taste of Thai Rice Noodles — perfect! Thanks for another great recipe!

  4. You might want to make a note to advise people who are cooking gluten free for a guest to use gluten free soy sauce or gluten free tamari. Most commercially available soy sauce has wheat in it.

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  6. Just wanted to say thanks! This was a very tasty meal for my family. We really enjoyed it! This was my first time using rice noodles, and I was pleasantly surprised. Thanks again!

  7. Hi,

    I love your site and my family absolutely loved this when I made it last week. My 16 year old is on a long course of antibiotics due to Lyme disease so we are following an anti-candida/yeast infection diet and she’d been craving something with noodles (wheat pasta being a no-no on the diet).

    Today, she asked my to make it again. One thing I will do since the “kids” range from 13-22 is to double the “sauce” and the veggies.

    I’m looking forward to looking around your site for other recipes I can use for the candida diet.

  8. Can you tell us which brand of rice noodles you use? Or maybe send me a picture of the cover. There are 500 types in the super market and I always get confused.


  9. hi
    this recipe seems to be great
    i can smell this goodness from here ! yummy!
    thank you very much for your work, and your love for kid’s recipes
    have a good day

1 from 2 votes (2 ratings without comment)

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