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Spicy Asian Shrimp and Noodles

This is delicious, and you can control the heat.  Add a little more Sriracha Sauce, or even some hot peppers.  Don't for get the fresh lime juice. Family and friends will remember this! 

  • Level: Easy

  • Total: 25 min

  • Prep: 10 min

  • Cook: 15 min

  • Serves 4



1 package, 2 pouches of Sob Stir-Fry Noodles

½ pound medium or large shrimp, peeled and deveined

2 tablespoons olive oil

Kosher Salt



1 1 – inch piece of ginger, peeled and chopped

1 glove of garlic, peeled and chopped

2 teaspoons Sriracha (Asian Chile Sauce)

Juice of 1 lime or lemon

2 teaspoons low-sodium soy sauce

1 1/2 teaspoons sesame oil,

1 tablespoon of honey

2 teaspoons of fish sauce

1 ½ teaspoon of Rice Vinegar

1 teaspoon of corn starch



¼ cup chopped fresh cilantro and spring (green) onions



  1. Bring a pot of water to a boil. Add the noodles and cook as the label directions.  Reserve 1/2 cup cooking water, then drain the noodles and set aside.


  1. Meanwhile, combine the ginger, garlic, Sriracha, lime/lemon juice, soy sauce, sesame oil, honey, fish sauce and rice vinegar, blend.  Then add corn starch, stir to dissolve.

  2. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes.

  3. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes.

  4. Stir in noodles, until coated in sauce, and add garnish.

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