Spicy Peanut Shrimp Ramen Stir-Fry with Carrot and Scallions

This shrimp ramen stir-fry brings together tender noodles, succulent shrimp and a bold, spicy peanut sauce that’s both sweet and savory. With crunchy carrots, fresh scallions and a sprinkle of peanuts, every bite is packed with texture and flavor.

Ready in just 30 minutes, this dish is perfect for busy weeknights when you crave something satisfying and a little bit fiery. The sauce comes together quickly, coating the noodles and shrimp in a glossy, irresistible glaze.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

0.5 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Peel and mince garlic. Trim and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop peanuts.
2. In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ cup water and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar and ⅓ cup water.)
3. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp in a single layer. Cook, undisturbed, until browned on bottom, 2-3 minutes. Flip and cook until pink and cooked through, 1-2 minutes more. Transfer to a plate.
4. Add garlic and scallion pieces to the same pan; cook until fragrant, 1-2 minutes. Stir in the sauce; cook until reduced and thickened slightly, 1-2 minutes.
5. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. (This stops cooking and helps prevent sticky noodles.)
6. Add drained noodles, carrot, 1 TBSP butter and the cooked shrimp back to the pan with the sauce. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.
7. Divide stir-fry between bowls. Top with sliced scallion greens, chopped peanuts and remaining chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute shrimp with chicken, beef or tofu. Adjust cooking time accordingly.

Is this dish very spicy?

The spiciness comes from Szechuan paste and chili flakes. You can reduce the amount of chili flakes to make it milder.

Can I make this stir-fry ahead of time?

It’s best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water.