Shrimp-and-Basil Glass-Noodle Stir-Fry

shrimp basil glass noodle stir fry
Photo: Christopher Testani
Prep Time:
45 mins
Total Time:
55 mins

Each ingredient gets its turn in the wok in this easy shrimp stir-fry one-pan meal: shiitake mushrooms, shrimp, snap peas, eggs, and glass noodles (which are gluten-free!). Added just before serving, fresh basil leaves become slightly wilted from the heat, adding wonderful aroma and bright flavor.


  • 5 ounces glass noodles

  • 2 tablespoons reduced-sodium soy sauce

  • 2 tablespoons Thai or Vietnamese fish sauce

  • 2 tablespoons fresh lime juice

  • ¼ cup safflower oil

  • ½ cup thinly sliced shallots (from 3 medium)

  • 3 tablespoons thinly sliced lemongrass (from 1 stalk)

  • 4 teaspoons minced fresh ginger (from a peeled 1 ½-inch piece)

  • 1 serrano or hot red-finger chile pepper, thinly sliced into rounds (seeds removed, if less heat is desired)

  • 10 ounces shiitake mushrooms, stemmed and thinly sliced (about 4 cups)

  • Kosher salt and freshly ground pepper

  • 1 pound medium shrimp, peeled and deveined

  • 8 ounces sugar snap peas, trimmed (about 4 cups)

  • 3 large eggs, cracked into a bowl

  • 1 bunch fresh basil, stems discarded, leaves sliced if large (½ cup packed)


  1. Place noodles in a baking dish; cover with boiling water. Let stand until tender and translucent, about 10 minutes; drain. In a bowl, combine soy sauce, fish sauce, lime juice, and 1/4 cup water.

  2. Heat a wok or large skillet (preferably cast iron) over high. When it begins to smoke, swirl in 1 tablespoon oil. Add shallots, lemongrass, ginger, and chile. Cook until sizzling and aromatic, about 1 minute. Transfer to a large plate.

  3. Return wok to high heat. Swirl in 1 tablespoon oil. Add mushrooms, season with salt, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer to plate.

  4. Return wok to high heat. Swirl in 1 tablespoon oil. Add shrimp and snap peas, season with salt, and cook, stirring occasionally, until shrimp are opaque and just cooked through and peas are charred in places, 2 to 3 minutes. Transfer to plate.

  5. Return wok to high heat. Swirl in remaining 1 tablespoon oil. Add eggs and scramble with a fork, cooking until they are beginning to set but still very wet, about 15 seconds. Quickly return shallot mixture, mushrooms, shrimp, and snap peas to skillet. Add noodles and soy-sauce mixture; season with pepper. Cook, tossing, until combined and heated through, about 1 minute. Remove from heat, stir in basil, and serve.

Cook's Notes

Glass noodles, sometimes labeled "cellophane" or "bean thread," are a versatile gluten-free option made from vegetable starch -- usually from mung beans, green peas, or potatoes.

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