Shrimp with Ramen Noodles in Savory Soy-Hoisin Sauce Recipe
If you’re looking for a quick weeknight dinner that feels both comforting and a little adventurous, this Shrimp with Ramen Noodles in Savory Soy-Hoisin Sauce Recipe is exactly what you need. I’ve made it countless times when life gets busy — it’s simple, packed with flavor, and doesn’t demand fancy ingredients or hours in the kitchen. Plus, the combination of tender shrimp, springy ramen noodles, and that rich, savory soy-hoisin sauce is downright irresistible.
What I love most about this Shrimp with Ramen Noodles in Savory Soy-Hoisin Sauce Recipe is how versatile it is. Whether you want a cozy solo meal or a fun dinner for friends, it delivers every time. The sauce perfectly balances sweetness, umami, and a touch of heat, making your taste buds dance. Honestly, once you try it, you’ll want to keep this recipe on speed dial.
Ingredients You’ll Need
The magic of this Shrimp with Ramen Noodles in Savory Soy-Hoisin Sauce Recipe comes from the ingredients working in harmony — fresh shrimp, crisp veggies, and that flavorful sauce. When shopping, try to get fresh or high-quality frozen shrimp, and fresh veggies for the best texture and taste.
- Soy sauce: The salty backbone of the sauce, giving it that savory punch.
- Dark soy sauce: Adds a deeper color and richer flavor, different from regular soy sauce.
- Hoisin sauce: Sweet, tangy, and sticky – it brings that signature depth to the sauce.
- Seasoned rice wine vinegar: Brightens the sauce with a subtle tang.
- Granulated sugar: Balances the saltiness and acidity in the sauce perfectly.
- Minced garlic: Fresh garlic gives a punch of aroma and flavor.
- Grated ginger: Adds a lively, slightly spicy note that complements the shrimp beautifully.
- Oyster sauce: Brings an extra layer of umami richness.
- Sriracha: A mild spicy kick – adjust the amount to your heat preference.
- White ground pepper: A subtle spice that blends seamlessly.
- Ramen noodles: Use plain noodles without the seasoning packets for this recipe.
- Canola oil: Great for sautéing — neutral flavor and high smoke point.
- Medium shrimp: Peeled and deveined with tails removed makes it easier to eat.
- Red bell pepper: Brings vibrant color and sweetness.
- Baby portabella mushrooms: Earthy and meaty texture that pairs well with shrimp.
- Broccoli florets: Adds crunch and freshness.
- Yellow onion: Mild sweetness when cooked.
- Scallions (optional): For garnish and a mild onion flavor.
- Toasted sesame seeds (optional): Adds a lovely nutty crunch at the end.
Variations
I like to mix things up a bit depending on what’s in my fridge or my mood, and you should definitely feel free to customize this recipe too. A few tweaks here and there can take it from everyday dinner to something special.
- Vegetable swaps: I’ve swapped broccoli with snap peas or baby corn, which adds a nice crunch and sweetness.
- Protein alternatives: If you’re not a shrimp fan, try chicken breast or tofu for a vegetarian option. Both soak up the sauce beautifully.
- Heat adjustment: Love spice? Add more sriracha or toss in some chili flakes. For milder tastes, dial it down or skip it.
- Noodle options: While ramen noodles are perfect here, sometimes I use rice noodles or even soba noodles — they give a nice twist but keep the same saucy goodness.
How to Make Shrimp with Ramen Noodles in Savory Soy-Hoisin Sauce Recipe
Step 1: Whisk together the flavorful sauce
Start by combining the soy sauce, dark soy sauce, hoisin sauce, seasoned rice wine vinegar, sugar, minced garlic, grated ginger, oyster sauce, sriracha, and white pepper in a small bowl. Whisk it until the sugar dissolves and all ingredients meld together. This sauce is the star of the show, so take a moment to smell those aromas — delicious, right?
Step 2: Cook and rinse the ramen noodles
Boil a good pot of water — I use about 8 cups — and cook the ramen noodles for 2 to 3 minutes, just until they start to soften. Don’t overcook them here, or they’ll get mushy when tossed later. Drain and rinse under cool water to stop the cooking and keep the noodles springy. Trust me, rinsing is a game changer.
Step 3: Sear the shrimp perfectly
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the shrimp and cook just until pink — usually 3 to 4 minutes total, flipping once. You want them tender and juicy, so keep an eye on them; overcooked shrimp go rubbery. Once done, set them aside on a plate.
Step 4: Sauté the vibrant vegetables
Add the remaining 2 tablespoons of oil to the same skillet and toss in your diced red bell pepper, sliced mushrooms, broccoli florets, and diced onion. Cook for 5 to 6 minutes until the veggies are tender but still have a little bite — that crunch is what keeps this dish exciting.
Step 5: Bring it all together
Lower the heat to medium and add shrimp, noodles, and the sauce into the skillet with your vegetables. Use tongs to toss everything carefully so the noodles get coated in that luscious sauce and the shrimp and veggies are evenly mingled. Cook an extra 1 to 2 minutes — this helps the flavors really meld without overcooking anything.
Step 6: Plate and garnish
Transfer your shrimp with ramen noodles in savory soy-hoisin sauce to a big serving dish. I love sprinkling on some sliced scallions for freshness and toasted sesame seeds for a little nutty crunch. It just elevates the whole look and taste.
How to Serve Shrimp with Ramen Noodles in Savory Soy-Hoisin Sauce Recipe
Garnishes
I usually go for sliced scallions and toasted sesame seeds on top — they add brightness and texture without overpowering the dish. Sometimes, if I’m feeling a bit indulgent or want an extra flavor pop, I drizzle a little chili oil or sprinkle crushed peanuts on for crunch. Fresh cilantro or a squeeze of lime can also lift everything wonderfully.
Side Dishes
This recipe is pretty filling on its own, but I like pairing it with a simple side of steamed greens like bok choy or snap peas tossed in garlic. A light cucumber salad or even kimchi works great if you want to add a refreshing or tangy contrast to those savory noodles.
Creative Ways to Present
For a special dinner, I’ve served the shrimp noodles in individual shallow bowls, topped with edible flowers or microgreens for a pop of color. Another fun idea is to let everyone garnish their own bowls with toppings like extra chili flakes, chopped nuts, or fresh herbs — it makes the meal interactive and a bit more festive.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and eat them within 2 days for the best taste. The noodles soak up the sauce as it sits, which can make them softer, so I recommend reheating gently.
Freezing
Freezing this dish isn’t my first choice since the noodles can get mushy after thawing. However, if you need to, freeze the shrimp and sauce separately from the veggies and noodles. This way, you can reheat and toss them together for better texture.
Reheating
I like reheating leftovers in a skillet over medium-low heat with a splash of water or broth to loosen the sauce and prevent sticking. This helps keep the shrimp juicy and the noodles tender without drying out.
FAQs
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Can I use other types of noodles instead of ramen?
Absolutely! While ramen noodles have a great texture for this recipe, you can substitute with rice noodles, soba noodles, or even spaghetti in a pinch. Just adjust cooking times accordingly, and be sure to rinse the noodles after boiling to keep them from overcooking.
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What can I do if I don’t have dark soy sauce?
If you don’t have dark soy sauce, you can use regular soy sauce instead — just know the sauce may be a bit lighter in color and less rich in flavor. Adding a small pinch of molasses or brown sugar can help mimic the sweetness and depth of dark soy.
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How do I prevent shrimp from getting rubbery?
The key is to cook shrimp just until pink and opaque, which usually takes 3 to 4 minutes depending on size. Overcooking squeezes moisture out, making them tough. Also, adding them back into the skillet later for just a minute or two keeps them from getting overdone.
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Can I make this recipe vegetarian?
Yes! Swap shrimp for firm tofu or extra vegetables like snap peas and carrots. Use a vegetarian oyster sauce substitute or skip it for a fully plant-based sauce. It still packs plenty of flavor.
Final Thoughts
Honestly, this Shrimp with Ramen Noodles in Savory Soy-Hoisin Sauce Recipe feels like a little celebration in every bite — quick, flavorful, and satisfying. It’s one of those dishes I keep coming back to when I want something that’s both comforting and exciting. Give it a try, tweak it to your tastes, and I bet it’ll become one of your go-to favorites, just like it is for me.
Print
Shrimp with Ramen Noodles in Savory Soy-Hoisin Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This flavorful Shrimp with Ramen recipe combines tender shrimp, fresh vegetables, and perfectly cooked ramen noodles tossed in a savory and slightly spicy soy-based sauce. It makes a quick and satisfying meal perfect for weeknights.
Ingredients
Sauce:
- ¼ cup regular soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon oyster sauce
- 1 teaspoon sriracha
- ¼ teaspoon white ground pepper
Shrimp and Noodles:
- 9 ounces ramen noodles (do not use the flavor packets)
- 3 tablespoons canola oil, divided into 1 tablespoon and 2 tablespoons
- 1 pound medium shrimp, 51 to 60 size shrimp (peeled, deveined, and tails removed)
Vegetables:
- 1 cup diced red bell pepper
- 1 cup sliced baby portabella mushrooms
- 1 cup broccoli florets, broken into small bite-sized pieces
- ½ cup diced yellow onion
- 2 tablespoons sliced scallions, green onions, optional garnish
- 2 teaspoons toasted sesame seeds, optional garnish
Instructions
- Prepare the sauce: In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, seasoned rice wine vinegar, granulated sugar, minced garlic, grated ginger, oyster sauce, sriracha, and white ground pepper. Set the sauce aside to allow the flavors to meld.
- Cook the ramen noodles: In a 3 to 4-quart saucepot over medium-high heat, bring 8 cups of water to a boil. Add the ramen noodles and cook for 2 to 3 minutes, just until they begin to soften. Drain and rinse the noodles under cool water to stop the cooking process, then set aside.
- Cook the shrimp: Heat 1 tablespoon of canola oil in a large 10 to 12-inch skillet over medium-high heat. Add the peeled and deveined shrimp, cooking for 3 to 4 minutes until they turn pink and opaque. Avoid overcooking to keep them tender. Transfer the cooked shrimp to a plate and set aside.
- Sauté the vegetables: Add the remaining 2 tablespoons of canola oil to the same skillet. Add diced red bell pepper, sliced mushrooms, broccoli florets, and diced yellow onion. Cook for 5 to 6 minutes or until the vegetables are tender but still crisp.
- Combine ingredients: Reduce the heat to medium. Return the cooked shrimp to the skillet along with the drained noodles and the prepared sauce.
- Toss everything together: Using tongs, toss the shrimp, vegetables, noodles, and sauce thoroughly to combine. Cook for an additional 1 to 2 minutes to warm through and meld the flavors.
- Serve & garnish: Transfer the shrimp with ramen to a large serving dish. Garnish with sliced scallions and toasted sesame seeds if desired. Serve immediately for best taste.
Notes
- Dark soy sauce is thicker and has a deeper, richer flavor than regular soy sauce. It can be omitted and replaced with all regular soy sauce, but the sauce will be less rich.
- Be careful not to overcook the shrimp to avoid toughness.
- Rinsing the noodles after boiling stops the cooking process, preventing them from becoming mushy.
- Feel free to swap vegetables based on seasonality or preference.
Keywords: shrimp ramen, shrimp noodles, Asian stir fry, ramen recipe, quick shrimp dinner, stovetop shrimp recipe
