Honey Garlic Noodle Stir Fry with Shrimp

This Honey Garlic Noodle Stir Fry with Shrimp has quickly become my go-to meal for when I’m hit with a late night takeout craving. Coming together in just 30 minutes, you can whip this up faster than ordering takeout, and save yourself those hefty delivery charges. Our rainbow of vegetables get sautéed in a sweet and savory sauce and finished with fragrant garlic and ginger, while the gluten-free ramen cooks in just minutes. Mixed together with the shrimp and topped with sesame seeds, green onions, lime, and optional chili crunch — one bite and you’ll be throwing out the takeout menus forever. This recipe is the very first for a reason in my March 2026 Done in 30 series, where I highlight 30 minute meals that don’t sacrifice taste for time. A truly restaurant quality dish that is the gift that keeps on giving with leftovers that are even better the next day. It’s perfect for meal prep during busy weeks, or switch it up and swap out proteins for a unique taste each time!

Honey Garlic Noodle Stir Fry with Shrimp ingredient notes:

Honey: Raw honey retains bee pollen leading to increased health benefits from it’s antimicrobial and pre-biotic properties. The sweetness of the honey is balanced by the savory coconut aminos, rice vinegar, sesame oil, and heat from the optional sriracha, forming a delicious sauce that gets better with time! To elevate your honey game and feel extra fancy, treat yourself to a honeycomb and pot that’s both functional and aesthetic!

Garlic: A true staple in most dishes, but especially here as the title suggests. This recipe calls for 4 cloves of garlic to get that extra savory, garlicky taste, however always measure garlic with your heart. Paired with the honey for a boosted antimicrobial palate, you can know you’re protecting your immune system with this meal.

Ramen Noodles: To keep things gluten-free, I’m using a rice based ramen, however you can always opt for your favorite brand or other noodle like lo mein or udon noodles. Stir fries are often a great way to clean out your fridge/pantry by using up any remaining produce and serving over rice or noodles, whichever you have on hand.

Shrimp: I love cooking shrimp for busy weeknight meals because it cooks fast and evenly! To save time, I like to buy frozen, shelled, deveined, tail-off shrimp, but you can always ask your local fishmonger to help devein and shell it for you. If seafood isn’t your thing, you can swap for diced chicken thighs, shaved steak, diced tofu, or if seafood is your thing and you just wanna try something new, cubed salmon would also go great!

Ginger: Fresh ginger brings an added level of spice to a stir fry, that’s not necessarily hot, but rather pungent and peppery. Pro tip: peel your ginger with the edge of a spoon before chopping to get in those tight grooves. If you don’t have access to fresh ginger, swap for 1 1/2 teaspoons of ground.

Honey Garlic Noodle Stir Fry with Shrimp

Recipe by Jenn Lueke

4.3 from 35 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

20

minutes

This Honey Garlic Noodle Stir Fry with Shrimp has quickly become my go-to meal for when I’m hit with a late night takeout craving. Coming together in just 30 minutes, you can whip this up faster than ordering takeout, and save yourself those hefty delivery charges. Our rainbow of vegetables get sautéed in a sweet and savory sauce and finished with fragrant garlic and ginger, while the gluten-free ramen cooks in just minutes. Mixed together with the shrimp and topped with sesame seeds, green onions, lime, and optional chili crunch — one bite and you’ll be throwing out the takeout menus forever. This recipe is the very first for a reason in my March 2026 Done in 30 series, where I highlight 30 minute meals that don’t sacrifice taste for time. A truly restaurant quality dish that is the gift that keeps on giving with leftovers that are even better the next day. It’s perfect for meal prep during busy weeks, or switch it up and swap out proteins for a unique taste each time!

Cook Mode

Keep the screen of your device on

Ingredients

• 1/4 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)

• 3 tablespoons raw honey

• 1 tablespoon rice vinegar

• 1 tablespoon toasted sesame oil

• 1 tablespoon sriracha (optional)

• 1 teaspoon tapioca flour or arrowroot starch (can substitute cornstarch)

• 1 tablespoon olive oil

• 1 pound medium peeled and deveined shrimp (thawed if frozen)

• kosher salt

• 10 ounces ramen noodles

• 1 small broccoli head, cut into 1/2-inch florets (about 2 cups)

• 1 red bell pepper, cored and thinly sliced (about 1 cup)

• 1 large carrot, thinly sliced at a bias

• 4 green onions, thinly sliced, plus more for topping

• 4 garlic cloves, grated

• 1 1/2 tablespoons minced peeled fresh ginger (or 1 1/2 teaspoons ground ginger)

• juice of 1 lime (additional lime wedges for serving if desired)

• sesame seeds, for garnishing (optional)

Directions

• In a small bowl or jar, whisk together the coconut aminos, honey, rice vinegar, sesame oil, sriracha (if using), and tapioca flour. Ensure the flour is fully mixed in and set aside.
• Heat the olive oil in a large skillet or wok over medium heat until shimmering. Add the shrimp to the pan in one layer. Cook without disturbing until lightly browned and opaque, 2 to 3 minutes, flip, and cook another 2 to 3 minutes. Toss with a pinch of salt and transfer to a large plate.
• While the shrimp cooks, prepare the ramen according to package instructions, about 4 minutes. Drain and set aside. (Toss with a drizzle of sesame oil to prevent sticking if desired).
• While the ramen cooks, heat the same skillet used for the shrimp to medium-high heat. Add the broccoli, bell pepper, carrots, and green onion. Cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes.
• Reduce the heat to medium and stir in the garlic and ginger. Continue cooking until aromatic, about 1 minute. Pour in the sauce and simmer until slightly thickened, 2 to 3 more minutes.
• Remove from heat and add the lime juice, cooked ramen, and shrimp. Toss to evenly combine. Serve between four bowls and top with sesame seeds (if using) and sliced green onion. Serve with a lime wedge.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days.
• Reheat it: Microwave the until warm, about 2 minutes.
• Swap out the protein and try with diced chicken thighs, shaved steak, diced tofu, or cubed salmon.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.