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Sticky Honey Garlic Shrimp Noodles - Fast, Flavor-Packed Comfort

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces dried noodles (lo mein, thin spaghetti, or rice noodles)
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon cornstarch (for shrimp)
  • 1 tablespoon neutral oil (canola, avocado, or grapeseed), plus more as needed
  • 4 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 3 tablespoons low-sodium soy sauce (or tamari)
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar (or lime juice)
  • 1–2 teaspoons sriracha or chili-garlic sauce (adjust to heat preference)
  • 1/3 cup water or low-sodium chicken/vegetable broth
  • 2 teaspoons cornstarch (for sauce slurry)
  • 2 cups quick-cooking vegetables (snap peas, bell pepper strips, shredded carrots, or baby spinach)
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame oil
  • Sesame seeds, for garnish (optional)
  • Salt and black pepper, to taste
  • Lime wedges, for serving (optional)

Method
 

  1. Cook the noodles: Boil according to package directions until just tender. Drain and rinse briefly under cool water to stop cooking. Toss with a few drops of oil to prevent sticking and set aside.
  2. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper. Toss with 1 tablespoon cornstarch until evenly coated.
  3. Make the sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, sriracha, and 2 teaspoons cornstarch. Whisk in the water or broth until smooth. Taste and adjust sweetness or heat.
  4. Sear the shrimp: Heat a large skillet or wok over medium-high. Add 1 tablespoon oil. Cook shrimp in a single layer for 1–2 minutes per side until pink and just cooked through. Transfer to a plate.
  5. Sauté aromatics: In the same pan, lower heat to medium. Add garlic and ginger. Cook 30 seconds until fragrant, stirring so it doesn’t burn.
  6. Add veggies: Toss in your vegetables. Stir-fry 2–3 minutes (spinach will wilt faster; add it at the end). Season lightly with salt.
  7. Gloss with sauce: Stir the sauce again (cornstarch settles) and pour into the pan. Simmer 1 minute until it thickens and turns glossy.
  8. Toss noodles and shrimp: Add cooked noodles and shrimp back to the pan. Toss well so everything gets coated. Drizzle with toasted sesame oil and scatter most of the green onions.
  9. Finish and serve: Taste and adjust soy, honey, or heat. Plate with remaining green onions, sesame seeds, and lime wedges if you like a bright finish.