Quick One-Pan Chili Garlic Shrimp Noodles
Bold, saucy noodles with shrimp — one pan, 20 minutes, no regrets.
When you're staring into the fridge at 6:30 PM with zero energy left, this is the answer. Chili garlic shrimp noodles are a weeknight staple across Southeast Asian kitchens — fiery, savory, and deeply satisfying. You'll cook the noodles right in the same pan as the shrimp and sauce, which means fewer dishes and faster cleanup. Shrimp cook in under three minutes, so the hardest part is honestly just mincing the garlic. Expect a little heat, a lot of flavor, and a meal that feels way more intentional than the effort required.
Ingredients
- 8 oz dried lo mein noodles — or ramen noodles, or any thin wheat noodle
- 12 oz large shrimp — peeled and deveined, fresh or thawed from frozen
- 2 tbsp neutral oil — vegetable or avocado oil
- 5 unit garlic cloves — minced, about 1.5 tbsp
- 1 tsp red pepper flakes — adjust to your heat tolerance
- 3 tbsp soy sauce — low-sodium preferred
- 1 tbsp chili garlic sauce — such as Huy Fong brand; add more if you like it spicy
- 1 tbsp oyster sauce — adds depth; sub hoisin if needed
- 1 tsp toasted sesame oil — added at the end for aroma
- 1 tsp sugar — white or brown, balances the heat
- 0.25 cup water — to loosen the sauce in the pan
- 3 unit scallions — thinly sliced, whites and greens separated
- 1 pinch white pepper — optional but classic
Method
- 1 Cook the noodles according to package directions until just al dente — about 1 minute less than the package says. Drain and toss with a tiny drizzle of oil to prevent sticking. Set aside.
- 2 In a small bowl, stir together the soy sauce, chili garlic sauce, oyster sauce, sugar, and water. Set the sauce aside.
- 3 Pat the shrimp dry with a paper towel and season lightly with white pepper.
- 4 Heat a large skillet or wok over high heat until very hot. Add the neutral oil and swirl to coat.
- 5 Add the garlic, scallion whites, and red pepper flakes. Stir constantly for 30–45 seconds until fragrant — don't let the garlic burn.
- 6 Add the shrimp in a single layer. Cook undisturbed for 60 seconds, then flip. Cook another 45–60 seconds until pink and just cooked through. Remove shrimp to a plate.
- 7 Pour the sauce into the same pan and let it bubble for 30 seconds, scraping up any browned bits.
- 8 Add the cooked noodles and toss to coat in the sauce, using tongs. Cook for 1–2 minutes until the noodles absorb some of the sauce.
- 9 Return the shrimp to the pan and toss everything together. Remove from heat and drizzle with sesame oil.
- 10 Plate immediately and top with scallion greens. Serve with extra chili garlic sauce on the side.
Variations
- Vegetarian swap — Replace shrimp with firm tofu (pressed and cubed) or a generous handful of snap peas and sliced mushrooms. Add an extra 1–2 minutes of cook time for the vegetables. Swap oyster sauce for a vegetarian oyster sauce or an extra teaspoon of soy sauce.
- Faster swap (15 minutes) — Use fresh ramen noodles or pre-cooked udon pouches — they need only 1 minute in the pan, shaving a few minutes off the total time. No draining required.
- Ingredient substitution — No chili garlic sauce? Use sriracha plus a pinch of garlic powder, or just double the red pepper flakes. No oyster sauce? Hoisin works — it's a bit sweeter but still great.
Notes
Frozen shrimp works perfectly here — just thaw under cold running water for 5 minutes before cooking. Don't overcrowd the shrimp or they'll steam instead of sear; work in batches if your pan is small. The sauce is intentionally bold, so taste before adding extra chili garlic sauce. Leftovers reheat reasonably well in a skillet with a splash of water to loosen the noodles.
Equipment that helps
- Large skillet or wok (12-inch+) — A wide, hot surface lets the shrimp sear properly and gives the noodles room to toss without falling out of the pan.
- Tongs — Tossing noodles in a hot pan is much easier and faster with tongs than with a spatula.
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