Seafood Noodles – Quick, Savory, and Weeknight-Friendly

You know those nights when you want something fast but still crave real flavor? That’s where these seafood noodles shine. They’re cozy, slurpable, and packed with tender shrimp, sweet scallops, and a punchy, garlicky sauce.

The prep is simple, the cooking is quick, and the payoff tastes like a restaurant meal. If you love big flavor without fuss, this is your new weeknight staple.

What Makes This Recipe So Good

• Ready in 25 minutes: Minimal chopping and quick-cooking seafood mean dinner hits the table fast.
• Balanced flavors: Savory soy, a hint of sweetness, citrus brightness, and a little heat bring everything to life.
• Flexible: Use shrimp, scallops, squid, or even a frozen seafood mix. Swap noodles based on what you have.
• One-pan friendly: Less cleanup, more time to relax.
• Comforting yet light: Satisfying noodles without feeling heavy.

Ingredients

• Noodles: 10–12 oz wheat noodles, udon, egg noodles, or rice noodles
• Seafood: 1 lb mixed seafood (shrimp, scallops, squid, or a frozen blend), thawed and patted dry
• Aromatics: 3 cloves garlic (minced), 1 inch fresh ginger (grated), 3 green onions (sliced)
• Vegetables: 1 cup snap peas or thinly sliced bell peppers, 1 cup shredded cabbage or bok choy
• Sauce:
  • 3 tbsp low-sodium soy sauce or tamari
  • 1 tbsp oyster sauce (or fish sauce for a lighter option)
  • 1 tbsp mirin or dry sherry (optional but great)
  • 1–2 tsp sugar or honey
  • 1 tsp toasted sesame oil
  • 1–2 tsp chili garlic sauce or sriracha (adjust to taste)
  • 1/3 cup low-sodium chicken or seafood broth (or water)
• For stir-frying: 1–2 tbsp neutral oil (canola, avocado, or grapeseed)
• Finish: Lime or lemon wedges, extra green onion, sesame seeds (optional)
• Salt and pepper: To taste

How to Make It

1. Cook the noodles: Boil according to package directions until just tender.

   Drain, rinse briefly if using wheat noodles to stop cooking, and toss with a little oil to prevent sticking.

2. Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, mirin, sugar, sesame oil, chili sauce, and broth. Taste and adjust salt, sweetness, and heat.
3. Prep the seafood: Pat dry very well. Season lightly with salt and pepper.

   This helps with browning and prevents wateriness.

4. Sear the seafood: Heat a large skillet or wok over medium-high until hot. Add 1 tbsp oil. Sear shrimp and scallops in a single layer, 1–2 minutes per side, just until opaque and lightly golden.

   Remove to a plate.

5. Sauté aromatics and veg: Add a little more oil if needed. Stir-fry garlic and ginger for 20–30 seconds until fragrant. Add snap peas and cabbage.

   Cook 2–3 minutes until crisp-tender.

6. Combine with noodles: Add cooked noodles to the pan. Pour in the sauce and toss for 1–2 minutes until glossy and evenly coated.
7. Return seafood: Add the seared seafood back to the pan along with most of the green onions. Toss gently to warm through, 30–60 seconds.

   Don’t overcook.

8. Finish and serve: Squeeze over a bit of lime or lemon. Top with remaining green onions and sesame seeds. Taste and adjust seasoning, then serve hot.

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently in a skillet with a splash of water or broth over medium heat until just hot.

  Avoid microwaving on high, which can rubberize seafood.

• Freezing: Not recommended. Seafood and noodles tend to lose texture after thawing.

Health Benefits

• Lean protein: Shrimp and scallops are high in protein and lower in fat, making this filling without being heavy.
• Micronutrients: Seafood offers selenium, iodine, and B vitamins; vegetables add fiber, vitamin C, and antioxidants.
• Omega-3s: If you include squid or add a bit of salmon, you’ll boost heart-friendly fats.
• Lower sodium option: Using low-sodium soy sauce and broth helps keep salt in check without sacrificing flavor.

Pitfalls to Watch Out For

• Overcooking seafood: It cooks fast. Pull it as soon as it turns opaque and springy.
• Watery pan: Wet seafood steams instead of sears.

  Pat dry thoroughly and cook in batches if needed.

• Soggy noodles: Don’t overboil. Slightly underdone noodles finish in the sauce.
• Unbalanced sauce: Taste and tweak. Add a pinch more sugar for balance or a squeeze of citrus for brightness.
• Low heat: A hot pan prevents sticking and delivers better texture and flavor.

Variations You Can Try

• Garlic butter seafood noodles: Swap sesame oil and chili for 2 tbsp butter and a squeeze of lemon.

  Add parsley.

• Miso-ginger: Whisk 1 tbsp white miso into the sauce and add extra ginger. Great with mushrooms and bok choy.
• Coconut-lime: Replace broth with light coconut milk, add lime zest, and top with cilantro.
• Spicy black pepper: Increase chili sauce and add 1 tsp coarse black pepper; finish with a drizzle of dark soy.
• Gluten-free: Use rice noodles and tamari. Check oyster sauce for GF labeling or use fish sauce.
• Veg boost: Add carrots, baby corn, or spinach.

  Stir them in during the last 1–2 minutes.

FAQ

Can I Use Frozen Seafood?

Yes. Thaw overnight in the fridge or under cold running water, then pat very dry. Removing excess moisture helps you get a good sear and prevents a watery sauce.

What Noodles Work Best?

Udon, fresh egg noodles, and medium-width rice noodles all work well.

Choose something that cooks quickly and can hold a glossy sauce without breaking apart.

How Do I Keep the Seafood Tender?

Cook it hot and fast, just until opaque. Take it out while you finish the noodles and sauce, then add it back at the end to warm through.

Is Oyster Sauce Necessary?

It adds depth and a slightly sweet, savory note. If you don’t have it, use a splash of fish sauce and a bit more sugar or a touch of hoisin for body.

Can I Make It Without Chili?

Absolutely.

Skip the chili sauce and add a pinch more ginger and a squeeze of lemon to keep the flavor lively without heat.

In Conclusion

These seafood noodles deliver bold flavor with minimal effort, turning basic pantry staples into a weeknight win. The sauce is balanced, the textures are satisfying, and the whole dish comes together in minutes. Keep the ingredients flexible, trust your taste as you season, and you’ll have a reliable, restaurant-worthy favorite on repeat.