Chili Crisp Noodles with Shrimp and Bok Choy are what I make when I want an easy dinner thats loaded with veggies, protein and flavor. Tender shrimp, chewy glass noodles, and crisp-tender bok choy are tossed in a savory chili crisp sauce with garlic, soy sauce, and a touch of honey for the perfect balance of heat and sweetness. It’s a quick, flavor-packed dinner that feels restaurant-worthy but comes together easily at home.
I love shrimp! For more tasty shrimp recipes try my cilantro lime shrimp tacos, marry me shrimp orzo or my shrimp taco salad.
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Why you'll love this chili crisp glass noodle stir fry
High-protein + satisfying. Shrimp and glass noodles make this dish filling while still feeling light and balanced.
Quick + weeknight-friendly. This recipe comes together in less than 30 minutes with simple ingredients and minimal cleanup.
Veggie-packed + nourishing. Carrots, bok choy, garlic, and herbs add fiber, antioxidants, and fresh flavor to every bite.
Ingredients
- Butter – Used to cook the shrimp and vegetables. Butter adds richness and flavor, but olive oil or avocado oil can also be used.
- Shrimp – The main protein in this recipe. Medium shrimp work well because they cook quickly and stay tender.
- Salt + pepper – A simple seasoning that enhances the flavor of the shrimp and vegetables.
- Scallions – Add a mild onion flavor and freshness to the dish. Reserve some for topping at the end.
- Garlic – Brings bold savory flavor and pairs perfectly with the shrimp and sauce.
- Carrots – Julienned carrots add sweetness, color, and a slight crunch.
- Baby bok choy – Adds a fresh, slightly earthy flavor and soft texture once cooked.
- Cilantro – Brightens the dish with fresh herbal flavor.
- Glass noodles – Light, slightly chewy noodles that absorb the sauce beautifully.
- Soy sauce or tamari – The savory base of the sauce. Use tamari if you want the dish to be gluten free.
- Honey – Adds a touch of sweetness that balances the salty soy sauce.
- Chili crisp – Brings heat, texture, and extra depth of flavor.
- Rice vinegar – Adds acidity to balance the sauce.
- Broth or water – Helps loosen the sauce so it coats the noodles evenly.
- Toasted sesame oil – Adds a rich, nutty flavor that finishes the sauce.
- Sesame seeds – Add a light crunch and nutty flavor.
- Lime juice – A squeeze at the end makes the flavors pop.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Shrimp – Tofu, or even edamame work for a vegetarian option.
- Glass noodles – If you cannot find glass noodles rice or soba noodles work well.
- Baby bok choy – Napa cabbage, spinach or kale all would work well.
- Carrots – Bell peppers, or snap peas can be used for a similar crunch and color.
- Soy sauce – Coconut aminos can also be used for a slightly sweeter flavor.
- Honey – Maple syrup or brown sugar can be used for a similar sweetness.
- Chili crisp – You can substitute chili garlic sauce, sriracha, or red pepper flakes if you don’t have chili crisp.
- Butter – Olive oil or avocado oil work well for cooking the shrimp and vegetables, butter just adds extra richness.
- Cilantro – Basil works as a sub.
Step-by-Step Instructions
Step 1
Mix together sauce
Step 2
Cook shrimp.
Step 3
Cook veggies.
Step 4
Combine sauce, veggies, noodles and shrimp.
Step 5
Divide out and serve with your favorite toppings.
See the recipe card for full information on instructions
Storage instructions
You can store the extra noodles in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Finish with fresh toppings. A squeeze of lime juice, sesame seeds, cilantro, and scallions brighten the dish and add texture right before serving.
Use extra firm tofu. Other tofu will fall apart in the pan. Extra firm tofu also has more protein.
Recipe FAQS
Yes, this recipe keeps well in the fridge for several days.
Shrimp are a lean, nutrient-dense protein that is low in calories but rich in important nutrients. They provide high-quality protein, omega-3 fatty acids that support heart health, and key minerals like selenium and iodine that help support thyroid function and immune health
Yes as long as you use tamari instead of soy sauce it is gluten free.
Yes. You can replace the shrimp with tofu, or edamame.
Other easy + healthy dinners to try
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Chili Crisp Noodles with Shrimp and Bok Choy
Equipment
- 1 skillet
Ingredients
Filling
- 1 tablespoon butter can sub oil but butter adds more flavor
- ~24 medium shrimp I used gulf shrimp
- pinch salt/pepper
- 1 bunch scallions - finely chopped reserve some for topping
- 4 cloves garlic - minced
- 2 ½ cups juliened carrots About 4-5 medium carrots
- 1 head baby bok choy - finely chopped
- ½ cup finely chopped cilantro
- ~7 oz cooked glass noodles
sauce
- ¼ cup soy sauce or tamari
- 2 tablespoons honey
- 2 teaspoons chili crisp
- 1 ½ tablespoons rice vinegar
- 2 tablespoons broth or water
- 2 teaspoons toasted sesame oil
Toppings
- sesame seeds
- additional fresh chopped cilantro
- squeeze of lime juice
- additional fresh chopped scallions
Instructions
- Heat butter in a skillet. Add shrimp and a tiny pinch of salt/pepper. Sear for 90 seconds on each side.
- Remove shrimp from the skillet and add in scallions, carrots and garlic. Add more butter or oil if needed. Cook for 5 minutes. Add in the bok choy and cilantro and cook for another 3-5 minutes, until cooked through.
- Add shrimp and sauce to the pan. Toss everything together and cook for just 2 more minutes, until the veggies and shrimp have absorbed the sauce. Lastly, fold in the noodles and toss together so everything is coated in the sauce.
- Remove from heat and top with sesame seeds, lime juice and additional cilantro and scallions if using. Divide out and serve.
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