Chili Garlic Shrimp Noodles. Udon noodles coated in a delicious aromatic garlic chili oil accompanied with bouncy succulent shrimp. Ready in 15 minutes with minimal ingredients!
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These Chili Garlic Shrimp Noodles are packed with garlicky spicy flavor and are super easy to make with simple ingredients in little time. They're great for a fast weeknight meal or main course when time is of the essence!
My spicy shrimp noodles recipe are so filling and they hit the spot! It’s incredibly easy to make in one pan as shrimp doesn’t require much time to cook and the udon noodles only need to be soaked in hot water until loosened before tossing with the other ingredients.
I’ve been into these so much that I’ve posted a seafood-less version of my Garlic Chili Oil Udon Noodles. My chili garlic shrimp and noodle stir fry is also milder since we're using Korean red chili flakes (aka gochugaru). It still has a kick but it won’t burn your tongue or create that numbing feeling like Sichuan red chili flakes.
I created this recipe to be basic and versatile so that you can add whatever veggies you desire, like blanched broccoli florets, bok choy, gai-lan, yu choy sum, or cabbage!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Frozen udon noodles: or substitute with fresh udon, thick wheat noodles, thick yellow noodles like lo mein or even ramen but prepare according to package directions
- Jumbo Shrimp: get the easy-peel deveined kind to make life easier!
- Green onion
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
- Fresh Garlic
- Sesame seeds: optional garnish
Sauce
- Sesame oil
- Gochugaru: this is a Korean red chili flake that you can find at most Asian grocery stores. Or substitute with red chili flakes.
- White granulated sugar
- Chicken bouillon powder: to give the noodles depth!
- Chinese black vinegar: to give the dish acidity. This is also known as Chinkiang vinegar and it's more mild than white vinegar. You can substitute with rice vinegar.
- Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
Expert Tips
Below are tips on making garlic chili oil noodles with shrimp:
- Use quality ingredients. This really goes without saying but quality ingredients can really take your spicy garlic shrimp noodles to the next level! Especially when it comes to the shrimp.
- Use frozen udon or fresh udon over vacuum-sealed udon that is shelf stable. Frozen or fresh udon is tastier as it is much bouncier and doesn't break apart like the vacuum-sealed kind.
- Don't overcook the shrimp. Sauté the shrimp until pink and curled and then remove from heat. Do not fry any longer than that or you will over cook it making the shrimp lose it’s bouncy texture.
- Cook sauce before adding noodles. For this recipe, it’s important to cook the sauce in some oil first before we add the noodles. The oil will bring out the flavours in the red chili pepper flakes.
How to make Spicy Garlic Shrimp Noodles
Soak Frozen Udon Noodles
Soak your frozen udon noodles in hot boiling water just until loosened, about 30 seconds. We don't want to boil these as we're stir-frying them later. If you're using fresh udon, prepare according to package directions.
Strain Udon
Strain noodles immediately and set aside.
Fry Shrimp
In a large pan set over medium heat, add vegetable oil. Once oil is hot, fry shrimp until pink, curled and cooked through. Remove and set aside. Do not overcook them.
Sauté Aromatics
Lower to low-medium heat. In the same pan, add garlic and green onions and fry for 10 seconds.
Add Sauce Ingredients
Quickly add in all sauce ingredients in the listed order above (with sesame oil as the first, both soy sauces being the very last and everything else in between). This prevents the ingredients in between from getting burned.
Toss in Noodles
Toss back in udon noodles and mix well until noodles are coated in sauce.
Toss in Shrimp & Garnish
Once noodles begin to steam, toss back in shrimp. Remove off heat. Serve with sesame seeds and more green onions (both optional). Enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other recipes you may like!
If you enjoyed my spicy shrimp noodle bowl, you may enjoy these other recipes:
📖 Recipe
Easy 15-min. Chili Garlic Shrimp Noodles
Ingredients
- 1.10 lb udon noodle frozen kind or sub with fresh udon and prepare according to package directions
- 10 jumbo shrimp peeled & deveined
- 1 green onion finely chopped
- 1 tablespoon vegetable oil or any neutral tasting oil
- 1 clove garlic minced
Sauce (add in the following order):
- 2 teaspoon sesame oil
- 1 teaspoon gochugaru or 2 teaspoon for spicy (or sub with red chili pepper flakes)
- 1 teaspoon white granulated sugar
- ½ teaspoon chicken bouillon powder (aka chicken stock powder)
- ½ teaspoon Chinese black vinegar or sub with rice vinegar
- 2 teaspoon dark soy sauce
- 2 teaspoon regular soy sauce
Optional:
- ½ teaspoon sesame seeds optional garnish
Instructions
- Soak your frozen udon noodles in hot boiling water just until loosened, about 30 seconds. We don't want to boil these as we're stir-frying them later. Strain noodles immediately and set aside.If you're using fresh udon, prepare according to package directions.
- In a large pan set over medium heat, add vegetable oil. Once oil is hot, fry shrimp until pink, curled and cooked through. Remove and set aside. Do not overcook them.
- Lower to low-medium heat. In the same pan, add garlic and green onions and fry for 10 seconds.
- Quickly add in all sauce ingredients in the listed order above (with sesame oil as the first, both soy sauces being the very last and everything else in between). This prevents the ingredients in between from getting burned.
- Toss back in udon noodles and mix well until noodles are coated in sauce.
- Once noodles begin to steam, toss back in shrimp. Remove off heat. Serve with sesame seeds and more green onions (both optional). Enjoy!
E.B.
I just made this for dinner, but I added a ton of Spinach. It's very easy and very tasty!
Christie Lai
Thanks for making my recipe and sharing this positive review, E.B.! Glad it worked out well with spinach!
Jessie
I am gluten and dairy free. Would Gf spaghetti noodles work?
christieathome
Yes, absolutely! The noodles will be slightly more dense due to the lack of gluten but it will definitely work 🙂
Brooke English
What could I swap in in place of frozen noodles?
christieathome
Shelf stable udon, thick egg noodles, dried ribbon wheat noodles or ramen could work.
Monica
Providing the shrimp is peeled and deveined, this recipe is REALLY quick. Additionally, the recipe is easy to size up for more people. Because my family was so eager to dig in, we forgot to take a picture and tag you, but I will make this dish again as it is now a family favorite.
christieathome
Thanks so much for making my recipe! So glad you and your family enjoyed it!
Randy
So easy to make, deliciousness and quick! What more could I ask for. Thank you!
christieathome
Thanks for making my recipe! Glad you enjoyed it! ☺️
Heidi | The Frugal Girls
That was a great tip for using a little oil to help keep the noodles from sticking together. Bring on the shrimp happiness!