Go Back
+ servings
Skillet full of Ramen noodles, shrimp, and vegetables.

Sesame Shrimp Stir-Fry with Ramen Noodles

Course Main Course
Cuisine Chinese, Comfort Food, Pescatarian, Pescetarian
Keyword 30 minute, healthy, Ramen, shrimp, stir-fry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Dana Sandonato


  • A wok or a large skillet



  • 2 packages of instant Ramen (6 oz); discard the seasoning packet
  • 12 oz large shrimp; peeled and deveined
  • 2-3 TBSP sesame oil
  • 1/2 cup julienned carrots or matchstick carrots
  • 3.5 oz shiitake mushrooms, thinly sliced
  • 3 large scallions, cut into 1-inch pieces
  • 2 cups of broccolini or broccoli florets
  • 2 eggs, lightly beaten
  • Kosher salt, to taste

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 (optional)

  • Toasted sesame seeds
  • Chili flakes


Stir-fry Sauce.

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


  • 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 3-5 minutes, depending on the size of te 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. Let them cook for about 5-7 minutes, or until tender but still crisp. The mushrooms will soak up a lot of the oil, so add more as needed. You can also add a few splashes of water to a drying pan to keep things from drying out and sticking.
  • With a spatula, move the vegetables to the side of the wok. Add the lightly 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.