Ginger Garlic Chilli Shrimp Stir Fry
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  • 250g peeled and cleaned shrimp
  • 30g fresh ginger, grated
  • 4 cloves garlic
  • 1 teaspoon dried chili flakes
  • 1 teaspoon light soy sauce
  • 75-100g noodles (I like to use Udon noodles but egg noodles are also good)
  • 1 tablespoon flavourless cooking oil
  • 2 large salad onions, sliced 1-cm thick
  • 1 tablespoon Mirin
  • 1 tablespoon dark soy sauce
  • 1/2 tablespoon Chingkiang vinegar
  • 1 tablespoon sesame oil
  • 1/2 tablespoon toasted sesame seeds


  1. Add the ginger, garlic, light soy sauce and chili to the shrimp and allow to steep for an hour.
  2. Cook your noodles as recommended on the packet and then refresh in cold water.
  3. Put your wok on a fierce heat and when it is shimmering add in the oil and fry the onions for 30 seconds.
  4. Then add in the shrimp with all of the marinade ingredients and fry for a further 2 minutes ensuring you keep things moving all of the time.
  5. Throw in the drained noodles along with the mirin, dark soy sauce and chingkiang vinegar bring the noodles to temperature and combine all of the ingredients together which should take a maximum of one more minute.
  6. Remove from the heat and stir in the sesame oil and serve with optional toasted sesame seeds

View the original recipe from The Square Plate
Images by The Square Plate

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