A flavorful and quick-to-make shrimp noodle stir-fry with a spicy kick, perfect for a weeknight dinner.
Prepare the rice noodles according to the package instructions and set aside.
Soak the rice noodles in warm water for a softer texture.
Heat a wok over medium-high heat and add a tablespoon of oil. Add the garlic and ginger, sautéing until fragrant.
Ensure the garlic doesn't burn to avoid bitterness.
Add the shrimp to the wok and cook until they turn pink and opaque. Remove and set aside.
Cook shrimp just until pink to keep them tender.
Add the carrots and bean sprouts to the wok, stir-frying for a couple of minutes.
Keep the vegetables crisp by not overcooking them.
Mix the soy sauce, oyster sauce, chili flakes, and brown sugar in a small bowl. Pour this sauce into the wok.
Adjust the sauce ingredients to taste before adding.
Add the cooked noodles to the wok, tossing them with the sauce and vegetables.
Use tongs to mix the noodles evenly with the sauce.
Return the shrimp to the wok and toss everything together. Cook for another minute to heat through.
Ensure everything is evenly coated with the sauce.
Serve the stir-fry garnished with fresh cilantro and a squeeze of lime juice.
Serve immediately for the best flavor and texture.
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