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chili oil shrimp noodles

Mild Chili Garlic Shrimp Noodles (30-min. Recipe)

Mild Chili Garlic Shrimp Noodles. Noodles coated in a delicious light garlic chili oil accompanied with bouncy black tiger shrimp. A flavourful noodle dish that only takes 30 minutes to make and is so filling! Great for dinner or lunch.
5 from 2 votes
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch
Cuisine asian, Chinese, korean
Servings 4
Calories 563 kcal


  • 375 grams spaghettini pasta or spaghetti
  • 20 shrimps black tiger, peeled and deveined
  • 4 cups Yu choy chopped, ends cut off
  • 1 tbsp cooking oil
  • 3 tbsp avocado oil smoking hot

Seasoning ingredients:

  • 2 tsp garlic minced
  • 2 tsp gochugaru (Korean red pepper flakes)
  • 2 tsp sugar
  • 1 tsp chicken powder
  • 4 tsp dark soy sauce
  • 4 tsp soy sauce
  • 1 tsp Chinese black vinegar
  • 1 tbsp sesame oil
  • 2 stalks green onion finely chopped
  • Optional: sesame seeds for garnish


  • Bring a large pot of water to boil and add your pasta noodles in. Boil until Al Dente according to packet instructions, do not overboil. In the last minute of boiling your pasta, add in yu choy to boil for a minute. Strain noodles and greens together. Tip: Add ½ tbsp of oil to the pasta and greens to prevent them from sticking together.
  • Meanwhile in the same large pot, fry your peeled and deveined shrimp just until pink and curled on both sides, about 5-6 minutes. Remove and transfer to a plate to set aside.
  • Add back in your cooked noodles and yu choy. Add the remaining seasoning ingredients on top of the pasta in the center.
  • In a separate pan, heat your avocado oil until it’s smoking hot. Then pour the oil over the seasoning ingredients. Mix the noodles with the ingredients until combined.
  • Then mix in cooked shrimp. Enjoy! Optional: garnish with sesame seeds for additional flavour.

Suggest Equipment & Products

Large Pot 5 Qt
Steel Colander
Small pot
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  • Use quality ingredients. This really goes without saying but quality ingredients can really take your shrimp garlic chili pasta to the next level! Especially when it comes to your seafood.
  • After you strain your pasta and veggies, add a little bit of oil to the pasta. This will keep the noodles from sticking together making it easier to mix later.
  • Sauté the shrimp until just pink and curled. Do not fry any longer than that or you will over cook it making the shrimp lose it’s bouncy texture.
  • After throwing in your noodles and veggies into the pan along with the seasoning ingredients, do not mix the ingredients yet UNTIL you have poured that smoking hot oil over top. This will allow for the oil to cook and add intensity to the flavour of your seasoning.
  • Add shrimp to your noodles at the very end to prevent the shrimp from being cooked by the hot oil. I hope these tips were helping in guiding you how to make my prawn garlic chilli pasta recipe.
I can’t find some of these ingredients, what else can I use?
  • Gochugaru = substitute with Sichuan red pepper flakes or chili pepper flakes (but I will warn you that the dish will be much spicier)
  • Black tiger shrimp = substitute with large prawns
  • Yu Choy = substitute with bok choy
  • Black Chinese Vinegar = replace with normal vinegar
  • Dark soy sauce = replace with half the portion of regular soy sauce
Keyword chili garlic shrimp and noodle stir fry, chili garlic shrimp noodle bowl, chili garlic shrimp noodles, chili oil noodles with shrimp, chili oil shrimp pasta, easy spicy garlic chili oil noodles, prawn chilli garlic noodles, prawn garlic chili pasta, prawn garlic chilli pasta recipe
Calories: 563kcal | Carbohydrates: 76g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 1094mg | Potassium: 479mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3484IU | Vitamin C: 34mg | Calcium: 150mg | Iron: 3mg