Vietnamese Stir-Fried Shrimp Rice Noodles

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Inspired by Saigon street kitchens, this quick stir-fry pairs plump shrimp with crisp vegetables and tender rice noodles in a glossy savory sauce. It is weeknight-fast yet carries the bright, balanced flavors that make Vietnamese noodle bowls so addictive.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 6 gSugar
• 30 gProtein
• 860 mgSodium
• 620 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 32 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the noodles and shrimp

• 8 oz dried thin rice vermicelli (bún)
• 1 lb large shrimp, peeled and deveined
• 1 tbsp cornstarch
• 1 tsp ground white pepper
• 1 tbsp vegetable oil, plus 1 tbsp for stir-frying

For the sauce

• 3 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp granulated sugar
• 1/2 cup low-sodium chicken or shrimp stock
• 1 tbsp lime juice

For the aromatics and vegetables

• 4 garlic cloves, finely minced
• 2 shallots, thinly sliced
• 1 stalk lemongrass, white part only, minced
• 1 small yellow onion, sliced
• 2 cups baby bok choy, halved
• 1 medium carrot, julienned
• 1 red bell pepper, sliced thin
• 1 cup bean sprouts

For garnish

• 1/3 cup roasted unsalted peanuts, roughly chopped
• 3 scallions, thinly sliced on the bias
• 1/4 cup fresh cilantro leaves
• 2 lime wedges
• 2 Thai chilies, thinly sliced (optional)

Directions

1. Bring a large pot of water to a boil, remove from heat, and soak the rice vermicelli for 6-8 minutes until just tender; drain, rinse under cool water, and toss with 1 tsp oil to prevent sticking.
2. Pat the shrimp dry and toss with cornstarch and white pepper in a bowl. Whisk together all sauce ingredients in a separate bowl until the sugar dissolves, then set aside.
3. Heat 1 tbsp oil in a wok over high heat until shimmering. Sear the shrimp in a single layer for 60-90 seconds per side until just opaque and lightly caramelized; transfer to a plate.
4. Reduce heat to medium-high and add the remaining 1 tbsp oil. Stir-fry garlic, shallots, and lemongrass for 20 seconds until fragrant, then add onion, carrot, and bell pepper; stir-fry 2 minutes.
5. Add bok choy and continue stir-frying for 1 minute until just wilted but still crisp. Return the shrimp to the wok along with the drained noodles.
6. Pour the sauce around the edges of the wok and toss vigorously with tongs for 2 minutes until the noodles are evenly coated, glossy, and heated through. Fold in the bean sprouts and cook for 30 seconds more.
7. Divide among 4 warm bowls, then top with peanuts, scallions, cilantro, and chilies if using. Serve immediately with lime wedges on the side.
8. Season with fish sauce to taste and serve hot, encouraging diners to squeeze fresh lime over each portion just before eating.

Cook’s Notes

• Control the heat: rice vermicelli can turn gummy fast, so undercook slightly during soaking since it will finish in the wok.
• Use a screaming-hot wok or cast-iron skillet to get a real smoky char on the shrimp without steaming them.
• Swap in spaghetti or fresh udon if you cannot find rice vermicelli; just adjust soaking time accordingly.
• Prep all ingredients before you start cooking because stir-frying moves quickly once the wok is hot.
• Add a teaspoon of toasted sesame oil at the end for a nutty aroma that complements the lemongrass.

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