Shrimp Vermicelli Stir-Fry Recipe – Quick Indian-Style Noodles

Last Updated on 2 months by Neha Deshmukh

Shrimp Vermicelli Stir-Fry Recipe – Quick Indian-Style Noodles

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Shrimp Vermicelli Stir-Fry is exactly that. It’s a delightful fusion of Indian spices with the classic comfort of Chinese-style noodles – a combination I stumbled upon while trying to use up some leftover ingredients, and it’s been a family favorite ever since! Seriously, it’s ready in under 30 minutes, making it perfect for busy weeknights.

Why You’ll Love This Recipe

This isn’t your average stir-fry. The addition of Indian spices like red chili powder and coriander powder gives it a warmth and depth of flavor you won’t find anywhere else. It’s a little bit spicy, a little bit savory, and totally addictive. Plus, it’s a fantastic way to get a good dose of protein and veggies! It’s a surprisingly easy recipe, even if you’re new to stir-frying.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 tbsp light cooking oil
• 2 tbsp finely chopped garlic
• 1 medium-sized onion, thinly sliced
• 0.5 tsp red chili powder (adjust to your spice preference!)
• 1 tbsp coriander powder
• 2 tbsp tomato paste
• Salt to taste
• 15-20 medium-sized shrimp, shelled and deveined
• 300 gms vermicelli noodles, prepped according to package instructions
• 2 tbsp light soya sauce
• 2 cups chopped bok choy
• Lime wedges for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Spices: Don’t be shy with the red chili powder and coriander powder – they’re what give this dish its unique Indian twist. I usually use Kashmiri chili powder for a vibrant color and mild heat.
• Vermicelli Noodles: You can use regular vermicelli noodles, or even bean thread noodles if you prefer. In India, we often use a slightly thicker vermicelli for dishes like upma, but the thinner ones work beautifully here.
• Shrimp: I prefer medium-sized shrimp, but you can use larger ones if you like. Just adjust the cooking time accordingly.
• Stir-fry Technique: The key to a good stir-fry is high heat and quick cooking. This keeps the veggies crisp and the shrimp tender.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick wok or pan over medium-high heat.
2. Add the garlic and onions and sauté until fragrant and lightly golden. This usually takes about 2-3 minutes. Don’t let the garlic burn!
3. Now, add the red chili powder, coriander powder, tomato paste, and salt. Stir-fry for about 30 seconds to blend the spices – you’ll smell the amazing aroma filling your kitchen!
4. Toss in the shrimp and cook until they turn opaque and pink. This should only take 2-3 minutes.
5. Add the prepped vermicelli noodles, soy sauce, and bok choy. Stir-fry for another 3-4 minutes, until everything is well combined and heated through. Make sure the noodles are coated in that delicious sauce!
6. Garnish with lime wedges and serve immediately. A little squeeze of lime juice brightens up the whole dish.

Expert Tips

• Prep is Key: Have all your ingredients chopped and measured before you start cooking. Stir-frying happens fast!
• Don’t Overcrowd the Pan: If you’re making a large batch, cook in two batches to ensure everything cooks evenly.
• High Heat is Your Friend: Seriously, don’t be afraid to crank up the heat. It’s what gives stir-fries that signature smoky flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the shrimp for firm tofu or mushrooms. Make sure to press the tofu to remove excess water before stir-frying.
• Gluten-Free Adaptation: Use gluten-free soy sauce or tamari.
• Spice Level: Adjust the amount of red chili powder to your liking. My kids prefer a milder version, so I often use just ¼ tsp.
• Quick Weeknight Meal Adaptation: Use pre-cooked shrimp and pre-cut veggies to save even more time. My friend Sarah swears by this when she’s having a particularly hectic week!

Serving Suggestions

This Shrimp Vermicelli Stir-Fry is fantastic on its own, but it also pairs well with a side of raita (yogurt dip) or a simple salad. A sprinkle of chopped cilantro adds a nice fresh touch.

Storage Instructions

This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some of the sauce, so you might need to add a splash of water or soy sauce when reheating.

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Yes! It’s at its best when freshly made.
• Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely and pat them dry before cooking.
• What type of oil is best for stir-frying? A neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or peanut oil, works best.
• Can I add other vegetables? Definitely! Bell peppers, carrots, snow peas, and broccoli are all great additions.
• How can I adjust the saltiness of the dish? Start with a small amount of salt and add more to taste. Remember that soy sauce is already salty, so be careful not to overdo it.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!