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Sweet and Savory Shrimp, Bok Choy, and Rice Noodle Stir Fry

One of my favorite things to cook when I'm not making soup is stir fries. Why? Because its an easy way to throw in my favorite vegetables in one meal while being ready in under 30 minutes. I've been cooking shrimp more often lately and one of my favorite combinations is making stir fries with shrimp and my easy homemade Chinese takeout sauce. My homemade sauce is addictively savory and sweet with some crunch and a bit of heat from the chili crisps that compliment the shrimp and vegetables, especially the bok choy so well. I usually crave recipes like this one on the weekends but its also a great recipe when I have a bunch of leftover vegetables and some noodles on hand during the week. The next time you're craving and Asian noodle stir fry dish with shrimp, try this recipe!


-half lb. medium or large sized shrimp (raw or thawed out with shells removed)

-1 tbs. fish sauce for marinating shrimp

-1 cup chopped bok choy

-1 cup chopped green cabbage

-1 cup chopped white mushrooms or baby bella mushrooms

-1/2 cup chopped carrots

-1/2 cup chopped red onions or yellow onions

-1 can baby corn (cut into small pieces)

-4 oz. thin rice noodles


-2 tbs. oyster sauce

-2 tbs. soy sauce

-2 tbs. sesame oil

-2 tbs. brown sugar

-2 tbs. minced garlic

-1 tsp. ground ginger

-1 tbs. Lao Gan Ma Spicy Chili Crisps in Oil (see here for more info)


  1. Cook rice noodles, drain, and set aside. Marinate shrimp in 1 tbs. fish sauce for 15 minutes. In a small bowl, mix all sauce ingredients. Add the vegetables and sauce to a wok or large pan, stirring often and cook on med-high heat until the vegetables are partially tender, about 10 minutes.

  2. Add the shrimp and cook until pink, about 3 minutes. Mix in the rice noodles and serve. Enjoy!

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