Meals like this Easy Veggie Noodle Stir Fry with Shrimp are literally my weeknight dinner saviors! In less than 30 minutes, you can whip up this incredibly tasty stir fry the entire family will love! Noodles are tossed with a rich and tasty sauce that's sure to become your new go-to for stir frying! This easy dinner recipe is super versatile, since you can easily swap out the protein, vegetables or noodle type with your own favorites! Use this recipe for your next meal prep! Leftovers are great for packed lunches and can be enjoyed hot or cold.
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Stir-Fry Sauce Ingredients
This is what you'll need to make the sauce:
- Soy Sauce- adds that delicious umami flavor. *see nutrition notes below
- Sweet Chili Sauce- Grama's Sweet Chili Sauce is a favorite brand of mine. It adds a sweetness as well as a slight spicy kick to the sauce.
- Garlic Powder- You could also use chopped fresh garlic.
- Onion Powder- I like the simplicity and flavor of onion powder in the sauce.
- Fresh Ginger- Freshly grated ginger gives this sauce that classic Asian-style fare.
- Peanut Oil- Has a high smoke point and also adds a nice nutty flavor when combined in a sauce.
Main Ingredients
- Noodles- I have used many varieties of noodles for this stir fry; spaghetti (pictured in these photos) and soba noodles. All are equally delicious.
- Broccoli Florets- I love a pop of green in my stir fry. Make sure the broccoli florets aren't too big. You want small bite size pieces in this dish.
- Peppers- Use any color, red, green or yellow!
- Cabbage- Sliced green cabbage tastes phenomenal in this stir fry and blends in perfectly with noodles.
- Shredded Carrots- I like to use pre packaged shredded carrots for convenience.
- Shrimp- I recommend getting wild-caught small, shelled and deveined shrimp for this recipe to make things easier.
- Scallions- They add another dimension of oniony flavor but also crisp freshness when used to top off the dish.
- Fresh lime juice- This is optional, but a dash of fresh lime juice adds some brightness and contrast to the umami flavor in the stir fry.
How To Make This Easy Veggie Stir Fry with Shrimp
This is a great recipe when you need to use up any leftover veggies that have been lying around in your fridge. I love combining different veggies and colors to make the dish vibrant and fun!
- Wash and cut your veggies.
- Make the stir-fry sauce.
- Cook the shrimp (this takes only 5-6 min depending on size).
- Stir fry the veggies.
- Combine everything together with the delicious sauce!
Stir Fry Nutrition Notes
As a dietitian, I love to recommend recipes that easily incorporate a lot of color from a variety of vegetables. Think the rainbow when planning your meals. The more colorful your diet the better the chance of getting a variety of nutrients that will benefit different aspects of your health. Colorful fruits and veggies like the ones in this stir fry contain anti-inflammatory properties that support your immune system and promote healing.
Substitutions and Recommendations
To add more fiber to this dish use whole grain noodles like those made with brown rice, buckwheat or whole wheat. You can even add fruit to this stir fry! Cut up pineapple or mango are great choices!
Not in the mood for noodles? Use rice instead!
To make this dish gluten-free you can use buckwheat or brown rice noodles and tamari instead of soy sauce.
Don't like shrimp? Use beef or chicken.
Keep it vegan buy using tofu as your protein source.
To help cut back on sodium, make sure to use low sodium soy sauce. I love Kikkoman Low Sodium Soy Sauce. Use fresh lime juice to add more flavor if needed.
Use this recipe for your meal prep so you have a healthy lunch or dinner ready for you when you need it!
More recipes like this:
Stir Fry Sauce
Equipment
- 1 measuring cup
Ingredients
- 1 tablespoon peanut oil
- 2 tablespoon reduced sodium soy sauce
- 1 tsp rice wine vinegar
- 2 tablespoon sweet chili sauce
- ½ tsp freshly grated ginger
- ½ teaspoon garlic powder
- ½ tsp onion powder
- 1 tablespoon water
Instructions
- Combine all ingredients in a small bowl or measuring cup and whisk until combined.
- Pour over your favorite stir fry ingredients or use to sauté meats and veggies.
Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Easy Veggie Noodle Stir Fry with Shrimp
Equipment
- 1 Wok or large non stick skillet
Ingredients
- 12 oz spaghetti, soba noodles or favorite noodles
- 2 cups broccoli florets
- 1 red pepper thinly sliced
- 1 cup thinly sliced cabbage any variety
- 1 lb small size wild caught shrimp
- ⅓ cup shredded carrots
- 3 chopped scallions whites and greens
- 1 fresh lime sliced into wedges
- stir fry sauce (see recipe above)
Instructions
- Boil water for the noodles and cook as directed.
- In meantime, heat large skillet or wok on medium heat. Add 2 tablespoon of the stir fry sauce to the pan and quickly toss in the shrimp. Toss the shrimp around the pan to coat with the sauce. Cook the shrimp until no longer translucent about 2-3 minutes per side.
- Turn off the heat and remove the shrimp from the pan into a bowl and set aside.
- Return the pan to the stove and heat on medium high. Add another 2 tablespoon of the sauce and broccoli, peppers and cabbage. Cook for about 4-5 min until veggies begin to soften. Add in the shredded carrots and cook another 2 min.
- Add the cooked noodles to the wok with the remaining sauce, cooked shrimp and toss everything together.
- Top the dish with scallions and a few squirts of fresh lime juice. Season with additional soy or chili sauce if needed.
Notes
Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Teri Lodato says
Thank you Donna! I'm looking forward to trying this recipe! Your recipes are amazing and have truly inspired me to continue to enjoy cooking even after my kids no longer live at home. I now share these recipes with them so they can be great cooks as well!
Spoonful of Plants says
Wow!! That really means so much to me, as this is the very reason I created this blog! xoxo Donna