Chili Garlic Shrimp Noodles. Udon noodles coated in a delicious aromatic garlic chili oil accompanied with bouncy jumbo shrimp.
Ready in 15 minutes.
Great for a fast weeknight meal when time is of the essence!
Satisfying & Easy to Make
My spicy shrimp noodles recipe are so filling and they hit the spot every time! It’s incredibly easy to make in one pan as shrimp doesn’t require much time to cook and the udon noodles only require a good soaking in hot water just until loosened before you toss it into the pan with the rest of the ingredients.
Not a fan of seafood?
I’ve been into these so much that I’ve posted a seafood-less version of my Garlic Chili Oil Udon Noodles. They are so good, tasty and are even easier to make!
Feel free to add veggies
I made this recipe very basic and versatile so that you can add whatever veggies you desire. Some that I suggest are:
- Blanched broccoli florets
- Bok choy
- Choy Sum or Yu Choy
- Cabbage of any kind
Mild in Spice
My chili garlic shrimp and noodle stir fry is milder than others which is perfect for those who only want to dip their toes into spice land!
A lot garlic chili noodles are very spicy because they’re using the Sichuan red pepper flakes that have that “mala” or numbing feeling to the tongue. For this recipe, we’re using Korean red chili flakes aka gochugaru which is more mild than other spices. It still has a kick but it won’t burn your tongue or create that numbing feeling.
Easy chili oil noodles with shrimp!
My prawn chilli garlic noodles are easy to make! Especially if you buy pre-peeled & deveined shrimps. It comes together in less than 15 minutes.
For this chili oil shrimp noodle dish, you’ll soak the frozen udon noodles in hot water just until loosened (30 seconds to 1 minute) and strain them.
Next fry the shrimp until cooked and removing them to set aside. In the same pan, add oil along with your aromatics followed by the sauce ingredients in a certain order that I list below. Then toss in the udon noodles giving them a good mix. Top off with your cooked shrimp. Remove off heat and garnish with sesame seeds (optional).
What You’ll Need
For this chili shrimp noodles, you will need the following ingredients:
- frozen udon noodles
- Jumbo Shrimp, peeled & deveined
- green onion
- vegetable, or any neutral tasting oil
- sesame seeds, optional garnish
Sauce (in the following order):
- sesame oil
- white granulated sugar
- chicken bouillon powder
- Chinese black vinegar
- dark soy sauce
- regular soy sauce
Optional: sesame seeds for garnish
How to make Spicy Garlic Shrimp Noodles
Below are brief steps and visuals on how to make my chilli garlic prawns with noodles. Please scroll down to the recipe card below to find full instructions and details.
Soak your frozen udon noodles in hot boiling water JUST until loosened, about 30 seconds.
Strain immediately and set aside.
In a pan set over medium heat, add vegetable oil. Once oil is hot, fry shrimp until pink, curled and cooked through. Remove and set aside.
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, mix back in shrimp. Remove off heat. Serve with sesame seeds and more green onions (both optional). Enjoy!
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 over Vacuum Sealed Udon
Frozen udon is tastier in texture than vacuum sealed udon noodles. It’s much bouncier and great at absorbing flavours.
Do Not Overcook 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.
Add Sauce Ingredients Before 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.
I hope these tips were helping in guiding you how to make my chilli garlic shrimp noodles.
Below are frequently asked questions regarding my shrimp noodle stir fry:
Where can I find these ingredients?
- Gochugaru can be found at most Asian and all Korean grocers.
- Chinese Black Vinegar can be found at most Chinese grocers.
- Dark Soy Sauce can also be found at most Western or all Asian grocers.
Substitutes for Ingredients?
- Gochugaru: substitute with Sichuan red pepper flakes or chili pepper flakes (but I will warn you that the dish will be much spicier)
- Chinese Black Vinegar: replace with normal vinegar
- Dark soy sauce: replace with half the portion of regular soy sauce
Other recipes you may like!
If you enjoyed my spicy shrimp noodle bowl, you may enjoy these other recipes:
Well, I hope you give my Chili Garlic Shrimp Noodles a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.
Sharing is caring
If you enjoyed my spicy garlic shrimp with noodles, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Did you enjoy it?
If you genuinely enjoyed my chilli and garlic prawns noodles, please leave a 5-star review. I would greatly appreciate it 🙂
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15-min. Chili Garlic Shrimp Noodles
- 500 grams udon noodle frozen kind recommended
- 8-10 Jumbo Shrimp peeled & deveined
- 3 tbsp green onion finely chopped
- 1 tbsp vegetable oil or any neutral tasting oil
- 1 tsp garlic minced
Sauce (in the following order):
- ½ tsp sesame seeds optional garnish
- Soak your frozen udon noodles in hot boiling water JUST until loosened, about 30 seconds. Strain immediately and set aside.
- In a pan set over medium heat, add vegetable oil. Once oil is hot, fry shrimp until pink, curled and cooked through. Remove shrimp from pan.
- Lower to low-medium heat. In the same pan, add garlic and green onions.
- Then quickly add in all Sauce ingredients in the listed order: sesame oil, gochugaru, sugar, chicken bouillon powder, black vinegar, regular soy sauce and dark soy sauce. Note: 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, mix back in shrimp. Remove off heat. Serve with sesame seeds and more green onions (both optional). Enjoy!