Fireworks Shrimp and Noodles

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READY IN: 20mins
Recipe by Mary Cokenour

Spicy shrimp stir fried with edamame and carrots over Asian noodles. Posted on my food blog at:

Ingredients Nutrition

  • 1 (12 ounce) package Asian noodles (lo mein, soba, udon)
  • 1 (8 ounce) packageshelled frozen edamame (soy beans)
  • 1 (8 ounce) packagejulienned frozen carrots
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon hot sauce (Sriracha or Thai chili sauce are best)
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 lb large shrimp, peeled and deveined


  1. Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles. Drain, but reserve a ½ cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.
  2. In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving.
  3. Note: additional hot sauce can be added if desired.

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