Thai Lemongrass Shrimp & Mushroom Noodle Stir-fry
A quick and savory Thai-inspired noodle dish packed with plump shrimp and earthy mushrooms. The fragrant lemongrass and umami-rich soy sauce create a delightful flavor profile perfect for a satisfying lunch.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
350 kcal
Instructions
- 1
Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
~8 min - 2
In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil.
~1 min - 3
Heat vegetable oil in a large skillet over medium-high heat.
~1 min - 4
Add minced garlic, ginger, and lemongrass to the skillet. Stir-fry for about 30 seconds until fragrant.
~1 min - 5
Add shrimp and mushrooms to the skillet. Cook, stirring, until shrimp turn pink and mushrooms are tender, about 3-4 minutes.
~4 min - 6
Add the cooked noodles and the prepared sauce to the skillet. Toss well to combine and coat the noodles evenly.
~2 min - 7
Cook for another 1-2 minutes, stirring, until everything is heated through.
~2 min - 8
Serve immediately, garnished with fresh cilantro.
Tips
- For extra flavor, you can add a pinch of red pepper flakes when stir-frying the aromatics if you prefer a little heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
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