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+ servings

Easy 15-min. Chili Garlic Shrimp Noodles

Christie Lai
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!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine Chinese, Japanese, Korean
Servings 2 small servings
Calories per serving 925 kcal


  • 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):



  • 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!
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Suggested Equipment & Products

Calories: 925kcal | Carbohydrates: 173g | Protein: 40g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 3830mg | Potassium: 82mg | Fiber: 14g | Sugar: 25g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg