Shrimp With Garlic Noodles for Two

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 11/11/21
Tested by Tara Omidvar
Shrimp With Garlic Noodles for Two in bowls

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 2 servings
Nutrition Facts (per serving)
409 Calories
16g Fat
31g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 409
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 239mg 80%
Sodium 2152mg 94%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 9%
Total Sugars 7g
Protein 34g
Vitamin C 13mg 64%
Calcium 154mg 12%
Iron 2mg 13%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple stir-fry is perfect for two, and can easily be doubled to serve four people. It's very adaptable. The shrimp can be stir-fried instead of boiling, or you can use leftover cooked shrimp. For a nicer appearance, trim the root ends of the mung bean sprouts before stir-frying.

"I can't stress enough how much I enjoyed this recipe and all thanks to the mung bean sprouts! It's very easy and straightforward, and the mung bean sprouts brought so much crunchiness to this shrimp and noodle recipe. You can totally taste every ingredient here. Feel free to adjust the heat to your taste." —Tara Omidvar

Mung Bean Sprouts Tester Image
A Note From Our Recipe Tester

Ingredients

  • 8 ounces fresh Chinese egg noodles, or dried noodles

  • 1/2 teaspoon sesame oil

  • 1/2 pound shrimp, peeled and deveined

  • 1 tablespoon light soy sauce

  • 1 1/2 teaspoons Chinese rice wine, or dry sherry

  • 1/2 teaspoon granulated sugar

  • 1/4 teaspoon chile paste, or to taste

  • 1 1/2 tablespoons vegetable or peanut oil

  • 2 cloves garlic, minced

  • 1 cup mung bean sprouts

  • 1 to 2 green onions, white and green parts, finely chopped

Steps to Make It

  1. Gather the ingredients.

    Shrimp With Garlic Noodles for Two ingredients in bowls

    The Spruce / Eric Kleinberg

  2. In a large saucepan, bring 2 quarts (8 cups) of lightly salted water to a boil. Add the noodles. Cook, stirring gently to separate, for about 5 minutes, until the noodles are tender but still have a bit of chewiness.

    Noodles cooking in a pot with water

    The Spruce / Eric Kleinberg

  3. Drain the noodles in a colander. Rinse with cold water and toss with sesame oil.

    Cooked noodles in a colander

    The Spruce / Eric Kleinberg

  4. Rinse the shrimp in cold water and pat dry with paper towels. Remove the tails from the shrimp if needed.

    Washed shrimp on a paper towel

    The Spruce / Eric Kleinberg

  5. In a medium saucepan, bring enough water to cover the shrimp to a boil. Cook the shrimp in the boiling water for 2 minutes. Drain thoroughly.

    Cooked shrimp in a colander

    The Spruce / Eric Kleinberg

  6. Combine the light soy sauce, rice wine or sherry, sugar and chile paste in a small bowl. Set aside.

    Light soy sauce, rice wine or sherry, sugar and chile paste in a small white bowl

    The Spruce / Eric Kleinberg

  7. Heat a wok or heavy skillet and add the oil. When the oil is hot, add the garlic and the noodles. Stir-fry for a minute, and then stir in the shrimp and mung bean sprouts.

    Noodles and shrimp in a large wok

    The Spruce / Eric Kleinberg

  8. Give the sauce a quick re-stir and swirl it into the pan. Stir in the green onion. Stir-fry for 1 to 2 minutes to heat everything through. Serve hot.

    Shrimp With Garlic Noodles for Two cooking in a large wok

    The Spruce / Eric Kleinberg

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