You know those nights when you’re craving takeout but don’t want to wait—or pay delivery fees? That’s exactly when my shrimp sausage noodles save the day! This stir-fry comes together in just 30 minutes, but tastes like it came straight from your favorite Asian restaurant. The smoky sausage, plump shrimp, and crisp-tender peppers all tangled up in those glossy, garlicky noodles? Pure magic. I’ve been making this at least twice a month since college—it’s that perfect balance of easy and impressive. Trust me, once that sauce hits the hot pan and starts caramelizing around the noodles? You’ll be hooked.
Why You’ll Love These Shrimp Sausage Noodles
This dish has been my go-to for years—here’s why it’ll become yours too:
- Weeknight hero: Done in 30 minutes flat, even faster than waiting for delivery
- Flavor bomb: That sweet-spicy-savory sauce clings to every noodle (way better than takeout!)
- No fancy skills needed: If you can stir-fry, you can make this—I promise
- Customizable: Swap proteins, adjust spice, or toss in whatever veggies you’ve got
- Crowd-pleaser: My picky nephew even eats the peppers when they’re coated in this sauce
Seriously, the first time I made this, my roommate walked in and said “You cooked that?”—now that’s the magic of these noodles.
Ingredients for Shrimp Sausage Noodles
Gather these simple ingredients—most are pantry staples, and the fresh stuff keeps well so you can whip this up anytime:
- 1 lb large shrimp (peeled & deveined—trust me, save time and buy them this way)
- 8 oz lo mein noodles (the thick, chewy ones—or grab udon if that’s what your store has)
- 8 oz smoked sausage (kielbasa works great too—slice it on the bias for maximum crispy edges)
- 1–2 green bell peppers (chopped into bite-sized pieces—red or yellow work if that’s what’s ripe)
- 3 cloves garlic (minced—don’t even think about the jarred stuff here)
- 2 tbsp oil (avocado or vegetable—something with a high smoke point)
For the magic sauce:
- 1/4 cup soy sauce (regular or low-sodium—taste as you go)
- 2 tbsp oyster sauce (the secret umami booster—sub fish sauce in a pinch)
- 1 tbsp hoisin sauce (that sweet, sticky goodness in the jar)
- 1 tbsp brown sugar (or honey if you’re out)
- 1–2 tsp sriracha (or chili garlic sauce—adjust to your heat tolerance)
- 1 tsp sesame oil (just a drizzle at the end makes all the difference)
- 1 tbsp cornstarch + 2 tbsp water (our glossy sauce trick)
- Black pepper (freshly cracked—no wimpy shakes here)
See? Nothing weird—just big flavors waiting to happen. Now let’s cook!
How to Make Shrimp Sausage Noodles
Alright, let’s get cooking! This comes together fast, so have everything prepped and ready to go—trust me, you don’t want to be mincing garlic while your shrimp overcooks. Here’s how we’ll do it:
Preparing the Sauce
First, grab a small bowl and whisk together all the sauce ingredients except the cornstarch slurry—that’s our secret weapon for thickness. Combine the soy sauce, oyster sauce, hoisin, brown sugar, sriracha, sesame oil, and black pepper. Taste it! Want more heat? Add another squirt of sriracha. Too salty? A pinch more sugar balances it out.
Now mix the cornstarch with cold water in a separate little bowl until smooth—this prevents lumps. Stir it into your sauce right before adding to the pan. Don’t add it too early or the cornstarch settles weirdly. Learned that the hard way!
Cooking the Protein and Veggies
Heat your oil in a large skillet or wok over medium-high heat—you want it shimmering but not smoking. Toss in the sliced sausage and let it sear undisturbed for 2 minutes to get those beautiful browned edges (that’s where the flavor lives!). Stir it around for another minute.
Push the sausage to one side and add the shrimp in a single layer—crowd them and they’ll steam instead of sear. Cook 1 minute per side until just pink (they’ll finish cooking later). Toss in the garlic and stir constantly for 20 seconds—burnt garlic ruins everything!
Finally, add the bell peppers. Stir-fry for 1-2 minutes max—we want them vibrant with a slight crunch, not mushy.
Combining Everything
Now the fun part! Add your drained noodles to the pan (tongs work best here). Pour that glorious sauce over everything and toss like your life depends on it—I use two wooden spoons in a scooping motion. Within 1-2 minutes, you’ll see the sauce transform from watery to glossy perfection, coating every strand.
Here’s the critical part: stop as soon as the sauce thickens. Overcooked noodles turn gummy, and shrimp become rubber bullets—nobody wants that. Just give it one final toss, kill the heat, and serve immediately. That’s it! You’ve just made takeout-level noodles in less time than it takes to decide what to order.
Tips for Perfect Shrimp Sausage Noodles
After making this dish more times than I can count (seriously, my wok has permanent noodle memories), here are my hard-earned secrets:
- High heat is your friend: That sizzle when ingredients hit the pan? Music to my ears—it means we’re getting proper caramelization instead of sad steaming.
- Prep everything first: This cooks FAST—you won’t have time to mince garlic while shrimp are in the pan. I line up ingredients like a cooking show (minus the TV crew).
- Undercook the shrimp slightly: They’ll finish cooking when you toss everything together—pink with a hint of translucency is perfect at the sear stage.
- Taste your sauce early: Adjust spice or sweetness before it hits the pan—I always add an extra garlic clove because… well, garlic.
- Leftovers hack: If reheating, splash some water in the skillet—it revives the sauce’s silkiness without making noodles soggy.
Oh, and always make extra—these noodles mysteriously disappear from the fridge!
Variations for Shrimp Sausage Noodles
One of my favorite things about this dish? It’s like a culinary playground—swap ingredients based on what’s in your fridge or cravings! Try these easy twists:
- Protein shuffle: Chicken thighs (cut small for quick cooking) or even thinly sliced beef work beautifully. Vegetarian? Extra-firm tofu cubes seared until golden.
- Veggie remix: Swap bell peppers for snap peas, broccoli florets, or shredded carrots—just adjust cooking time so they stay crisp-tender.
- Noodle swap: No lo mein? Spaghetti works in a pinch (undercook it slightly), or go gluten-free with rice noodles soaked in hot water.
The sauce is the real star—everything else is just delicious suggestions!
Serving Suggestions
These shrimp sausage noodles shine bright all on their own, but if you’re feeling fancy, here’s how I love to serve them:
- Quick cucumber salad: Toss sliced cukes with rice vinegar, sesame seeds, and chili flakes—the cool crunch cuts through the rich noodles perfectly
- Steamed greens: A pile of garlicky bok choy or broccoli keeps it balanced (and makes me feel virtuous)
- Extra chili crisp: Because some of us like to live dangerously—drizzle it right on top!
Honestly? Most nights I just grab chopsticks and eat straight from the pan—no judgment here!
Storing and Reheating Shrimp Sausage Noodles
Here’s the good news—these noodles actually taste amazing leftover! Just store them in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (it turns noodles rubbery). Instead, toss them in a hot skillet with a splash of water—the steam brings back that glossy sauce texture perfectly. Pro tip: If the shrimp seem a bit dry, drizzle on extra sesame oil while reheating. Works like magic!
Nutritional Information
Okay, full disclosure—I’m no nutritionist, but here’s the general breakdown per serving (about 1/4 of the recipe) based on my usual ingredients. Remember, these numbers can change depending on your exact sausage brand or how much oil you use:
- Calories: Around 540 (mostly from those delicious noodles and shrimp)
- Protein: 31g (shrimp and sausage pack a punch!)
- Carbs: 55g (hello, noodle goodness)
- Fat: 22g (but hey, it’s the good kind from avocado oil and shrimp)
Want it lighter? Try turkey sausage and reduce the oil by a teaspoon—still crazy flavorful!
Frequently Asked Questions
Can I use frozen shrimp for this recipe? Absolutely! Just thaw them overnight in the fridge or run under cold water for a quick thaw. Pat them super dry before cooking—wet shrimp steam instead of sear. I actually keep a bag in the freezer specifically for last-minute noodle emergencies!
What noodles work best if I can’t find lo mein? Udon noodles are my backup favorite—they’ve got that same chewy bite. In a pinch, regular spaghetti works too (just undercook it by 1 minute). For gluten-free options, rice noodles soaked in hot water do the trick—toss them in right at the end since they cook so fast.
How spicy is this dish? It’s got a gentle kick from the sriracha, but you’re in control! Start with 1 teaspoon and taste as you go. My sister adds an extra tablespoon of chili garlic sauce—her version could power a rocket! For kids, I sometimes skip the heat entirely and let everyone add their own spice at the table.
Can I make this ahead? The sauce keeps beautifully in the fridge for 3 days (just give it a good stir before using). You can prep all ingredients ahead too—just cook everything fresh when ready to eat. Leftovers reheat surprisingly well though—see my skillet trick above!
Print
**15-Minute Shrimp Sausage Noodles – Irresistibly Fast & Flavorful!**
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A quick and flavorful stir-fry dish featuring shrimp, sausage, and bell peppers tossed with lo mein noodles in a savory, slightly spicy sauce.
Ingredients
- 1 lb large shrimp, peeled & deveined
- 8 oz lo mein noodles (or thick wheat noodles/udon)
- 8 oz smoked sausage, sliced on the bias (or kielbasa)
- 1–2 green bell peppers, chopped
- 3 cloves garlic, minced
- 2 tbsp oil (avocado or vegetable)
- Sauce: 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp brown sugar (or honey), 1–2 tsp sriracha or chili garlic sauce (to taste), 1 tsp sesame oil, 1 tbsp cornstarch + 2 tbsp water (slurry, for gloss), Black pepper, to taste
Instructions
- Cook noodles according to package directions. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin, brown sugar, sriracha, sesame oil, and black pepper. Stir in the cornstarch slurry.
- Heat oil in a large skillet or wok over medium-high heat. Sear sliced sausage 2–3 minutes until browned.
- Add shrimp and cook 1–2 minutes per side, just until pink. Add minced garlic and stir 20 seconds.
- Toss in chopped green bell peppers and stir-fry 1–2 minutes (keep them slightly crisp).
- Add cooked noodles and pour in the sauce. Toss well for 1–2 minutes until the noodles are deep brown, glossy, and coated.
- Serve hot (extra black pepper or a little more chili sauce if you like it spicy).
Notes
- Use fresh or frozen shrimp—thaw if frozen.
- Substitute udon or spaghetti if lo mein noodles aren’t available.
- Adjust spice level with more or less sriracha.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 8g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 180mg