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Stir-fry noodles with shrimp and vegetables

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Asian noodle goodness!

A delicious Asian stir-fry noodle dish with shrimp and vegetables. Put together what vegetables you have and create a quick Asian meal.

Asian noodle goodness!

We all enjoy a good stir-fry noodle dish when we order take-out. Did you ever think that you might have all the ingredients sitting in your fridge for a delicious meal?

Stir-fry noodles with shrimp and vegetables recipe

Serves 2


  • 5 ounces dried egg noodles
  • 3.5 ounces spinach (or any leafy green vegetables), chopped
  • 1 big carrot, julienned
  • 4 ounces firm tofu, diced
  • 12 pieces shrimp, shelled and deveined
  • 1/2 onion, chopped finely
  • 1 clove garlic, crushed
  • 1 spring onion, sliced
  • Thumb-sized fresh ginger, peeled and grated or chopped very finely
  • 4 tablespoons soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons honey
  • Sesame oil
  • Peanut or vegetable oil
  • Toasted sesame seeds
  • Pepper


  1. Put noodles in boiling water and cook according to packet instructions. Drain and transfer to a bowl of cold water. Drain again. Drizzle some sesame oil and set aside.
  2. In a small bowl, whisk soy sauce, mirin, honey and 1 tablespoon of sesame oil. Set aside.
  3. Warm up your wok or saucepan with some peanut oil. Toss in garlic and onions.
  4. When they change color, add shrimp. Toss for a couple of minutes.
  5. Add carrot, tofu and ginger. Toss for about 3 minutes.
  6. Add spinach, spring onion and noodles. Toss until noodles are cooked through.
  7. Pour sauce and let it coat the noodles well. Sprinkle some pepper.
  8. Turn off fire. Sprinkle toasted sesame seeds.

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