This 25-minute Sesame Shrimp Stir-Fry is lip-smacking perfection for weeknights. Experience a whole new purpose for your Ramen noodles!

Ramen: Not Just for Soup!

Noodle-pulling slurp-worthy goodness.

That’s what you get with this light but flavorful shrimp stir fry.

I love to shake things up and serve a stir fry with a pile of Ramen noodles in place of rice every once in a while. It offers up an entirely different experience.

I mean, again—noodle pulling. Slurping.

Whether you’re looking for an inspired hump day meal to get you through the rest of the week, or an easy way to celebrate Stir-Fryday, this meal ticks all of the boxes for a simple weeknight dinner.

The prep is hasty, the ingredients are simple, and the process is unfussy.

A Quick Glance at the Ingredients

For the stir fry:

  • Packaged Ramen noodles (trash the seasoning packet)
  • Uncooked shrimp, peeled and deveined
  • Sesame oil
  • Carrot
  • Shiitake mushrooms
  • Scallions
  • Broccoli or broccolini
  • Eggs
  • Sea salt + cracked pepper
Vegetables, cut and washed, on cutting board and in strainer.

For the stir fry sauce:

  • Sesame oil
  • Fish sauce
  • Low sodium soy sauce
  • Liquid honey
  • Rice vinegar
  • Garlic cloves
  • Sambal oelek
Pinch bowls of stir-fry sauce ingredients, and a bowl of the sauce itself.

How to Make Shrimp Stir Fry With Ramen Noodles

  1. Whisk all of the sauce ingredients together in a small bowl and set it aside.
  2. Cook the Ramen noodle as per the directions on the packaging. When they’re done, drain them, give them a good shake, and pop them into a bowl. Drizzle them with a little bit of sesame oil to prevent them from sticking together.
  3. Heat a wok or large skillet over medium-high heat. Once the vessel is really hot, add 1 TBSP of sesame oil followed by the shrimp.
  4. Give the shrimp a few tosses and move them around so they don’t stick to the pan. Cook them for about 2-3 minutes per side, or until they’re opaque. Transfer them to a bowl and set it aside.
  5. Splash another TBSP of sesame oil into the wok or skillet and add all of the veggies. Give them a few good tosses and let them cook for 5-7 minutes, or until they’re tender—but still crisp! You don’t want soggy veggies. If the pan seems to be drying out, you could add a bit more sesame oil or even a bit of water to prevent sticking.
  6. With a spatula, tuck the veggies over to one side of the wok and pour the eggs into the open space and scramble them until cooked.
  7. Add the shrimp to the pan, followed by the Ramen noodles.
  8. Remove the pan form the heat, then drizzle the stir fry sauce all over the noodles and veggies; toss to coat.
  9. Garnish with toasted sesame seeds, scallions, and chili flakes.

Recipe Notes

  • Because you need extra room to toss your ingredients around and evenly coat them in sauce, be sure to use a large wok or skillet. You don’t want your ingredients spilling over onto the stovetop.
  • When cooking with sesame oil, be sure to use regular sesame oil—not toasted sesame oil. Toasted sesame oil can be used in the sauce, but it’s not ideal to cook, especially on high heat, because it can develop a burnt smell and flavor.
  • Cook your Ramen noodles and shrimp first, then set them aside before you start your vegetables in the wok. The veggies will cook quickly, and once your veggies are at that perfect crispness, you’ll want to act fast in adding the shrimp, noodles, and sauce to prevent overcooking.
  • Always add the sauce at the end; this stir-fry sauce is not meant to be a simmer sauce!

Useful Tools for This Recipe

  1. Sharp knife
  2. Cutting board
  3. Wok or large skillet
  4. Measuring cups and spoons
  5. Spatula
  6. Whisk
  7. Microplane
  8. Saucepot
  9. Colander
  10. Tongs

More Easy Asian-Inspired Weeknight Dinners

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Plate with shrimp ramen stir fry on it with a set of wooden chopsticks.

Get the Recipe:

Sesame Shrimp Stir-Fry with Ramen Noodles

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This 25-minute Sesame Shrimp Stir-Fry is lip-smacking perfection for weeknights. Experience a whole new purpose for your Ramen noodles!
5 from 4 votes
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Ingredients

For the stir fry:

  • 2 packages of instant Ramen (6 oz); discard the seasoning packet
  • 16 oz large uncooked shrimp; peeled and deveined
  • 2-3 TBSP sesame oil, *Not toasted sesame oil
  • 1/2 cup julienned carrots or matchstick carrots
  • 1 cup sliced shiitake mushrooms
  • 3 large scallions, cut into 1-inch pieces, Extra for garnish
  • 2 cups broccoli florets or broccolini
  • 2 eggs, lightly beaten
  • Sea salt, to taste

For the stir fry sauce:

  • 4 tsp sesame oil
  • 2 tsp fish sauce
  • 3 TBSP low sodium soy sauce
  • 1 tsp liquid honey
  • 2 TBSP rice vinegar
  • 3 large garlic cloves, grated into a paste or minced
  • 2 tsp sambal oelek (garlic chili sauce), Sriracha will also work
  • 2 TBSP hot water

Garnishes:

  • Toasted sesame seeds
  • Chili flakes
  • Extra hot chili garlic sauce, like sambal oelek or Sriracha

Instructions 

Stir-fry Sauce.

  • In a small bowl, whisk all of the listed sauce ingredients together until cohesive; set aside.

Stir-fry.

  • Cook the Ramen noodles as per the directions on the package. When done, drain and set aside.
  • Heat a wok or large skillet over medium-high heat until it's very hot—almost smoking. Add 1 TBSP of sesame oil, then add the shrimp. Give the shrimp a few tosses and move them around so they don't stick. Cook until the shrimp are pink, opaque, and curled into a C. This should only take 2-3 minutes, depending on the size of the shrimp. When done, transfer the shrimp to a bowl and set aside.
  • Add another TBSP of sesame oil to the wok or skillet. Add all of the vegetables and give them a few tosses, letting them cook for about 5-7 minutes or until tender but still crisp. If the pan gets dry, you can add a little more oil or even a bit of water.
  • With a spatula, move the vegetables to the side of the wok. Add the beaten eggs. The eggs will start cooking as soon as they hit the pan. Treat it like you would a scrambled egg, stirring it occasionally, until it breaks off into fluffy chunks, for about 1 minute.
  • Add the shrimp to the wok and toss in the Ramen noodles. Remove the wok from the heat and drizzle the stir-fry over all of the ingredients. Carefully toss everything until you have even coverage. Taste, and if needed, add a bit more sesame oil and/or sambal oelek.
  • Garnish with toasted sesame seeds or chili flakes, and serve!
Serving: 1serving, Calories: 382kcal, Carbohydrates: 31g, Protein: 25g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Cholesterol: 248mg, Fiber: 3g, Sugar: 4g
Author: Dana Sandonato
Course: Main Course
Cuisine: Asian-Inspired