Recipe
Teriyaki Shrimp & Vegetable Glass Noodles
Serves
4
Total Time
40 minutes
Prep Time
10 minutes
Inactive Time
20 minutes
Cook Time
10 minutes
About
These teriyaki shrimp and vegetable glass noodles are light, savory, and loaded with colorful vegetables. Tender shrimp and silky glass noodles soak up every bit of the flavorful teriyaki sauce, creating an easy dinner that’s both comforting and fresh. If you’re looking for shrimp noodle recipes or quick Asian-inspired dinners, this one belongs on repeat.
Tips & Tricks
- Swap glass noodles with rice noodles, vermicelli, or udon, depending on your preference.
- Prep all vegetables before cooking since this stir fry comes together quickly.
- Add chili crisp or sriracha for extra heat.
- Leftovers can be enjoyed cold or reheated for an easy next-day lunch.
Ingredients
For the Shrimp
- 1 Tbsp neutral oil
- 12 oz Shrimp, peeled and deveined
For the Vegetables
- 2 Tbsp neutral oil
- 3 Garlic cloves, thinly sliced
- 1 Tbsp Ginger Paste
- 3 Scallions, white and green separated
- 8 oz Snap Peas, halved diagonally
- 8 oz Shredded Carrots
For the Noodles
- 12 oz Glass Noodles, pre-soaked in cold water for 20 minutes and drained
- 1 Cup Kikkoman® Teriyaki BBQ Sauce, Original
Directions
- Heat 1 Tbsp oil in a hot wok or skillet. Add shrimp and cook until pink and cooked through, 2-3 minutes per side. Remove and set aside.
- Add remaining 2 Tbsp oil to wok. Add garlic, ginger, and scallion whites. Cook for 1 minute. Add carrots and snap peas and cook for 3 minutes more. Remove and set aside.
- To the hot wok, add the soaked and drained noodles and teriyaki sauce. Toss to coat until noodles soften. Fold in shrimp and veg. Garnish with scallion greens.
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