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What’s better than Garlic Noodles?
SHRIMP GARLIC NOODLES.
Shrimp Garlic Noodles are very popular now in many Asian restaurants here in Southern California. Everywhere I go, there is a garlic noodle dish on the menu.
I first published my Crustacean-inspired garlic noodles recipe back in 2008, which was 10 years ago. Sometimes I really think that these Asian restaurants copied my recipe, as it has happened many times in the past!
Other asian Recipes You Might Like
Anyway, garlic noodles recipe is one of the most popular recipes on my site. Over the years, I have simplified the recipe to a few versions.
This Shrimp Garlic Noodles recipe is very easy but crazy delicious. You really have to try it.
Which Noodles to Use?
There are many kinds of fresh noodles in Asian stores or supermarkets; it can be overwhelming if you are not familiar. For the best results, you want to use fresh Taiwanese-style yellow noodles. Below is the picture of the noodles.
The noodles are coated in oil and yellowish in color. The noodles are packaged in a clear plastic bag. They are the best for garlic noodles.
Fresh Noodles Vs. Dry Noodles
If you have an Asian store, definitely buy fresh noodles. If Asian stores are not accessible, you can always use spaghetti for this recipe.
To be honest, I often use spaghetti when I make garlic noodles. It’s easy and convenient.
Ingredients of Garlic Noodles
Here are the key ingredients:
- Butter
- Garlic
- Oyster Sauce
- Sugar
- Grated Parmesan Cheese
You can’t make decent garlic noodles if you don’t have proper Asian seasonings.
I used three (3) different kinds of sauces to make the garlic butter sauce, but over the years, I have simplified it down to oyster sauce.
This is oyster sauce or oyster-flavored sauce, the pillar of many Asian recipes. You need to have a bottle of this if you want to make delicious Asian food. I recommend Lee Kum Kee brand. Click here to buy.
How to Make the Shrimp?
The shrimp is the star of this recipe. Buy jumbo-sized or medium-sized shell on shrimp. Keep the shell but devein the shrimp. Saute the shrimp with garlic, soy sauce, sugar and scallion. It’s really that simple.
For serving, you just add a few shrimp on top of the noodles, and you will have an utterly scrumptious serving of Shrimp Garlic Noodles.
Serve Shrimp Garlic Noodles With:
For a wholesome dinner, make the following dishes.
How Many Calories per Serving?
This recipe is only 587 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Shrimp Garlic Noodles
Ingredients
Garlic Noodles
- 2 lbs (1kg) fresh Taiwanese-style yellow oil noodles
- 4 tablespoons melted unsalted butter
- 10 cloves garlic (minced)
- 2 1/2 tablespoons Lee Kum Kee brand oyster sauce or oyster flavored sauce
- 1 tablespoon sugar
- 3 tablespoons Kraft grated Parmesan cheese
Shrimp
- 10 oz (280g) shell-on shrimp
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon chopped scallion
- 1 pinch salt
Instructions
- Loosen up the fresh noodles with your hands, make sure every strand of the noodle is loosened up. Transfer the noodles to a colander and place it in the kitchen sink.
- Boil a pot of hot water. Pour the hot water over the noodles. This step will rinse the noodles of the oil and slightly cook the noodles. Drain the noodles. Set aside.
- Keep the shell on the shrimp and cut a slit on the back where the vein is. Remove the vein. Rinse the shrimp with water, and pat very dry with paper towels, set aside.
- Heat up a skillet or wok on medium heat. Add the butter. Saute the garlic until they start to brown. Add the oyster sauce and sugar. Stir to mix well before adding the noodles into the skillet or wok. Stir continuously with a spatula (or a pair of Chinese cooking chopsticks) to mix the noodles with the sauce. Turn off the heat.
- Add the Parmesan cheese to the garlic noodles, stir to mix well. Transfer the noodles to a serving platter.
- In the same wok or skillet on medium heat. Add the olive oil and add the garlic. Quickly saute and add the shrimp, soy sauce and sugar. Keep stirring the shrimp until they are cooked through. Add a pinch of salt and the scallions. Dish out.
- Divide the garlic noodles into four serving bowls. Top the garlic noodles with 4-5 shrimp, serve immediately.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Awesome. Made this tonight and loved it.
Can lo mein noodles or yakisoba noodles be used. Looking forward to making this. Have made your shrimp lo mein meal and it was delicious.
Lo mein will be great. Yakisoba is not ideal.
I love garlic and shrimp. I will definitely try this out tonight.
Awesome!
Yummy recipe. For those doubting the green can, Yes the Kraft Parmesan works well!
Yes, in fact, Kraft Parmesan makes this Shrimp Garlic Noodles recipe better.
I made this dish tonight and it was outstanding!
Hi Mary, awesome I am so glad you tried my shrimp garlic noodles. Please try more recipes on my site https://rasamalaysia.com/recipe-index-gallery/
Kevin – there is a reason I used shell-on shrimp because that’s how Asians like our shrimp. The sauce that clings to the shell and the fragrance of cooked shrimp with shell, no shell-off shrimp can ever match that. And Kraft Parmesan, yes, totally for this recipe. This is what the restaurants use for this recipe. It won’t taste the same with real grated Parmesan. Why don’t you try this shrimp garlic noodles recipe and let me know if you don’t find it delicious!
I made this tonight with my daughter she grated the parm and prepped the garlic, it turned out very well even though I didn’t have any large shell on shrimp, the flavour from most shrimp is pretty good once they are fried with garlic and soy sauce. Thanks for a tasty and simple recipe.
Hi Huan thanks for trying this shrimp garlic noodles recipe.
Looks great, but seems like a pain to eat since you have to peel the shrimp. Try doing that with chopsticks!
Norm – Asians love shrimp with shell. The shell imparts amazing flavors to the shrimp, unlike shell-off shrimp.
I eat the shell and all. No problems,
Why keep shells on shrimp? Lots of trouble and messy for eating and lose all the flavor of spices when you take off the shells. Otherwise it sounds good. I will try the parmesan even though it sounds weird!
Hi Barbara, Asians love our shrimp with shell on. Shell on shrimps are so much more flavorful than shell off shrimp. We suck the flavors off the shell, that’s the point of eating shell on shrimp. Trust me, the Parmesan cheese, that’s what restaurants use. It completes the flavor.
Sounds and looks yummy.
Definitely will do but… will omit the ‘Parmesan cheese’ !
That’s akin to adding soy-sauce to Italian dishes.
Doug – trust me, the Parmesan cheese is what make the garlic noodles super amazing. :)