Name: Spicy Garlic Shrimp & Beef Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 oz wide rice noodles; 1/2 lb shrimp, peeled and deveined; 1/2 lb ground beef; 4 garlic cloves, minced; 1 tbsp ginger, minced; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tbsp chili garlic sauce; 1 tsp sesame oil; 2 tbsp vegetable oil; 2 green onions, chopped

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Last updated on February 11, 2026

##Introduction
Have you ever come home craving something warm and a little spicy, the kind of meal that makes you kick off your shoes and sigh with relief? I sure have—once after a rainy day I burned my first attempt at takeout-style noodles and learned the hard way that less heat and more timing make all the difference. If you’re new to wok-style cooking or juggling shrimp and ground meat at the same time feels intimidating, I promise this recipe is forgiving: straightforward ingredients, quick cook time, and a cozy result. If you like rich garlic shrimp, you might also enjoy my take on a creamy garlic shrimp recipe for another weeknight option.

##A Quick Look at This Spicy Garlic Shrimp & Beef Noodles Recipe
This Spicy Garlic Shrimp & Beef Noodles dish centers on two main players: wide rice noodles and a surf-and-turf combo of shrimp plus ground beef. It’s a comfort meal that comes together in about 20–30 minutes, so it’s perfect for busy weeknights or when you want something hearty without long prep. The sauce is savory with a spicy kick—great for anyone who loves bold flavors and one-pan simplicity. Keep reading for a step-by-step guide and little tricks that make it foolproof for beginners.

##Ingredients You’ll Need for Spicy Garlic Shrimp & Beef Noodles
Below I break the ingredients into must-haves, fun add-ons, and easy substitutions so you can adapt this Spicy Garlic Shrimp & Beef Noodles to what’s in your kitchen.

Essentials

8 oz wide rice noodles (fresh or dried; cook according to package)
1/2 lb shrimp, peeled and deveined (medium or large; tail off for easier eating)
1/2 lb ground beef (80/20 gives good flavor; leaner works too)
4 garlic cloves, minced (or ~1½ tablespoons)
1 tbsp ginger, minced (fresh is best)
3 tbsp soy sauce (use low-sodium if preferred)
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp chili garlic sauce (adjust to taste; Sriracha works in a pinch)
1 tsp sesame oil
2 tbsp vegetable oil (or other neutral oil for high heat)
2 green onions, chopped (for garnish and a fresh bite)

Optional add-ons

1 tsp cornstarch mixed with 2 tbsp water (optional slurry to thicken the sauce)
A handful of fresh cilantro or Thai basil, chopped (for brightness)
Toasted sesame seeds for garnish
A squeeze of lime for brightness at the table
Thinly sliced bell pepper or snap peas, quickly stir-fried for extra veg

Substitutions and shortcuts

Rice noodles: If you don’t have wide rice noodles, use flat egg noodles or linguine—cook to package directions. For a gluten-free version, stick to rice noodles or a certified gluten-free pasta.
Shrimp: Swap shrimp for scallops or sliced firm tofu if you want to skip shellfish.
Ground beef: Ground turkey, chicken, or a plant-based ground meat substitute all work. Keep an eye on moisture level—leaner meats may need a little more sauce.
Oyster sauce: Use mushroom stir-fry sauce for a vegetarian swap.
Hoisin sauce: A little extra soy plus a dash of honey can stand in when you’re short.
Chili garlic sauce: Use Sriracha, gochujang (use less), or chili flakes if you prefer dry heat.
Shortcut: Use pre-minced garlic and grated ginger from a jar to shave minutes off prep, or pick up pre-cooked shrimp to speed the cooking even more.

I sometimes keep a jar of chili garlic in the fridge because it brightens everything—if you love that punchy heat, a little goes a long way.

##How to Make Spicy Garlic Shrimp & Beef Noodles Step-by-Step
Below I walk you through each part of the process as if I were standing next to you at the stove. Read the whole section once, then follow the steps in order. I’ll include timing tips and small fixes along the way.

Step 1: Prepare the noodles

Bring a large pot of water to a boil. Add the wide rice noodles and cook exactly as the package directs—usually 4–6 minutes for fresh; dried may take longer. Taste a strand: it should be tender but still have a tiny bite (al dente), because it’ll soften a touch more when tossed in the sauce. Drain the noodles in a colander and run under cold water briefly to stop the cooking and keep them from sticking. Toss them lightly with a drizzle of neutral oil if you plan to set them aside for more than a few minutes.

Step 2: Get your sauce ready

While the noodles are cooking, whisk together the sauce in a small bowl: 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon chili garlic sauce (or to taste), and 1 teaspoon sesame oil. If you like a slightly thicker sauce, dissolve 1 teaspoon cornstarch in 2 tablespoons water to make a slurry and set it aside—add it later to finish. Having the sauce mixed before you start frying keeps the cooking fast and smooth.

Step 3: Brown the ground beef

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the ground beef. Let it sit for 30 seconds to sear, then break it up with a spatula. Cook until mostly browned and no pink remains—about 4–6 minutes depending on heat and pan size. Season lightly with a pinch of salt and pepper. Once browned, push the beef to one side of the pan to make room for the shrimp.

Step 4: Cook the shrimp

Add the shrimp to the empty side of the pan. Give them space so they sear properly—crowding cools the pan and leads to steaming. Cook the shrimp about 2 minutes per side for medium-sized shrimp, until they curl and turn opaque pink. They cook quickly, so watch them closely. Remove the shrimp to a clean plate and set aside. If you’re using pre-cooked shrimp, add them later only to warm through to avoid rubberiness.

Step 5: Sauté the aromatics

Push the beef back slightly or remove a little if the pan is crowded. Add the remaining 1 tablespoon of vegetable oil. Reduce heat just a bit if things are smoking. Add the minced garlic and ginger, stirring constantly for 1–2 minutes until fragrant and golden—don’t let the garlic burn, or it’ll taste bitter. This step is where the dish starts to smell like takeout at home.

Step 6: Add the sauce and thicken (if using slurry)

Pour the pre-mixed sauce into the pan with the garlic and ginger, scraping any browned bits from the bottom of the pan—those bits are flavor. If you want a thicker, glossy sauce, stir in the cornstarch slurry now and give the sauce 30–60 seconds to bubble and thicken. Taste and adjust heat: add a touch more chili garlic sauce or a pinch of sugar if it needs balancing.

Step 7: Combine noodles and sauce

Turn the heat up to medium-high and add the drained rice noodles straight into the pan. Using tongs or two spatulas, toss the noodles gently to coat them evenly with the sauce. The noodles will soak up the sauce quickly; this is why you want them slightly undercooked to begin with. Keep tossing for 1–2 minutes to ensure everything is heated through and glossy.

Step 8: Return shrimp and finish

Return the cooked shrimp (and any accumulated juices on the plate) to the pan. Toss or fold everything together for 2–3 minutes so the shrimp warm through and the flavors combine. Check seasoning one last time—add a little more soy sauce for salt, a squeeze of lime for brightness, or another drop of sesame oil for aroma.

Step 9: Garnish and serve

Turn off the heat and sprinkle the chopped green onions over the top. If you’re using sesame seeds or herbs, add them now. Serve immediately while the noodles are hot and the garlic scent fills the air.

Quick tip: if the noodles clump after standing for a few minutes, toss them with a teaspoon or two of oil and gently reheat in a skillet to loosen.

##Common Mistakes to Avoid
A lot can go right with this recipe, but a few small mistakes can change the texture or flavor. Here’s what I see most often and how to avoid it.

Mistake 1: Overcooking the shrimp

Shrimp go from juicy to rubbery quickly. Cook them just until opaque and pink—about 2 minutes per side for medium shrimp—and remove them from the pan. They’ll finish warming when you toss everything together.

Mistake 2: Soggy or gummy noodles

Overcooking rice noodles or letting them sit in hot water will make them mushy. Cook them to al dente, rinse with cold water to stop cooking, and toss with a tiny bit of oil if you’re not using them immediately.

Mistake 3: Burned garlic and ginger

Garlic and ginger brown fast and taste bitter when burned. Keep the heat at medium-high but stir constantly when aromatics are in the pan. If the pan is too hot, lower the heat; better to build flavor gently than ruin the base.

##Serving Suggestions for Spicy Garlic Shrimp & Beef Noodles
This dish stands well on its own, but a few simple sides or garnishes can round out the meal without adding much fuss. I like to present it family-style so everyone can add extra heat or lime as they like.

Light, bright salads

A quick cucumber salad dressed with rice vinegar, a pinch of sugar, and sesame oil provides a crisp counterpoint to the spicy noodles.

Simple steamed or stir-fried greens

Bok choy, Chinese broccoli (gai lan), or even baby spinach tossed with a little garlic and soy makes for a healthy, fast side that pairs beautifully.

Rice or extra protein

If you want more bulk, serve the noodles over a bed of steamed jasmine rice, or offer a small bowl of sliced roasted chicken for guests who may prefer less spice.

##Tips, Timing, and Make-Ahead Notes
Here are a few extra things I’ve picked up from making this Spicy Garlic Shrimp & Beef Noodles many times.

Mise en place matters: Have the sauce, garlic, ginger, and chopped green onions ready before you heat the pan. Once you start cooking, things move quickly.
Cook in batches if needed: If your skillet is small, brown the beef in two batches to get a better sear; same with shrimp.
Leftovers reheat well: Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to loosen the noodles.
Make it milder for kids: Cut back on the chili garlic sauce and add a squeeze of lime or a touch of honey to balance flavors.

For a saucier experience that still retains the right texture, consider stirring in a small splash of chicken or vegetable stock while tossing the noodles. And if you’re curious about another spicy noodle twist, try these spicy peanut butter noodles for a creamy, nutty contrast.

##Conclusion
I hope this Spicy Garlic Shrimp & Beef Noodles recipe convinces you that a restaurant-worthy, cozy dinner can be fast, forgiving, and customizable. It’s easier than it looks—timing is the secret, and the sauce is generous enough to tie everything together. Make it your own by swapping proteins, adding quick veggies, or dialing the spice up or down. If you want a visual walkthrough and another quick variation, I found a lovely step-by-step guide with video at Quick Spicy Garlic Shrimp Noodles Recipe & Video. Try it this week and tell me how it turned out—I love hearing about the little tweaks that make a family recipe truly yours.

##FAQs About Spicy Garlic Shrimp & Beef Noodles
Q1: Can I make Spicy Garlic Shrimp & Beef Noodles ahead of time?
A1: Yes. Cook everything but slightly undercook the noodles and shrimp. Store components separately if possible—noodles and sauce in one container, shrimp and beef in another—for up to 2 days. Reheat gently in a skillet, adding a splash of water or stock to loosen the sauce.

Q2: What’s the best way to prevent the shrimp in Spicy Garlic Shrimp & Beef Noodles from getting rubbery?
A2: Cook shrimp quickly over medium-high heat until just opaque and pink—about 2 minutes per side for medium shrimp—and remove them from the pan right away. They’ll finish warming when you combine everything at the end.

Q3: Can I make Spicy Garlic Shrimp & Beef Noodles gluten-free?
A3: Yes. Use gluten-free soy sauce (tamari) and check the oyster and hoisin sauces for gluten; there are gluten-free alternatives or mushroom stir-fry sauces that work well. Rice noodles are naturally gluten-free.

Q4: How spicy is these Spicy Garlic Shrimp & Beef Noodles, and can I tone it down?
A4: The dish has a medium heat from the chili garlic sauce, but you can easily adjust it. Use less chili garlic sauce, swap in Sriracha for milder heat, or balance with a little honey or lime juice to soften the spice.

Q5: Are there good vegetable additions for Spicy Garlic Shrimp & Beef Noodles?
A5: Absolutely. Quick-cooking vegetables like bell peppers, snap peas, shredded carrots, and baby bok choy are great tossed in during the garlic and ginger stage or briefly stir-fried before adding the sauce. They add color, texture, and extra nutrients.

Spicy Garlic Shrimp & Beef Noodles