Craving noodles? You’ll love the bold flavors in this recipe for Wide Glass Noodles with Chili Lime Sauce and Shrimp. You can make it in under 30 minutes!
Do you ever have a mad craving for Asian-style noodles? I do, often.
Luckily, recipes like Pork and Peanut Dragon Noodles and Easy Shrimp Lo Mein cook up quickly!
Have you ever tried glass noodles before? If you love noodles with Asian flavors, whether in Chinese, Korean, Filipino, Thai, Vietnamese, or Japanese cooking, give these Rothy wide glass noodles a try.
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An easy, fast, flavorful meal
You’ll love this wide glass noodles with chili lime sauce and shrimp recipe!
- Easy – the steps are easy to follow. This noodles recipe comes together fairly quickly and is easy to make.
- Flavorful – Every bite is full of bold chili garlic sauce and citrus lime flavors.
- Versatile – You can use this same recipe as the base and switch out proteins to tofu, chicken, or steak.
- Simple – You don’t need any fancy equipment to make this wide glass noodles recipe. You just need a stockpot or large saucepan to cook the noodles.
🧄 Ingredient notes
If you cook with Asian ingredients often, you probably already have what you need to make this recipe in your pantry or refrigerator. If not, all of these ingredients can be found easily at your local grocery store, Asian market, or online.
For ingredients, you’ll need:
- Wide glass noodles
- Lime juice
- Soy sauce or coconut aminos
- Chili garlic sauce
- Sesame oil
- Garlic
- Ginger
- Green onions
- Cilantro
Glass noodles FAQ
Most glass noodles from China are made of mung bean starch. Glass noodles made in Korea and Japan tend to be made from sweet potato starch. Some use other starches, such as arrowroot or tapioca. These wide glass noodles, however, are made from Cassava starch. These have already gone through the steaming process, so they take less time to cook than dried noodles. They’re also lower in calories than traditional wheat noodles and are naturally gluten-free.
Glass noodles are softer and much chewier than wheat noodles. The taste, however, is very similar. Both have sweet and spicy notes.
Wide glass noodles are so easy to make! Unlike other dried wide noodles that need to soak in water before cooking for 4 to 8 hours, most wide glass noodles you’ll find online don’t need to soak before cooking. It’s recommended that you boil the noodles for 7 to 8 minutes and then cook for 2 to 3 minutes more with the sauce. Be sure to check package directions first.
You can basically substitute these noodles for other noodles, such as in tomato sauce recipes, cream sauce recipes, and stir-fry recipes.
In addition to your local Asian market, you can find glass noodles where many of us get most of our groceries these days: online!
For this recipe, you can use any wide glass noodles that you can find. You can also substitute wide rice noodles, in a pinch.
Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days. To reheat, add a teaspoon or two of water, then microwave in 30-second increments until heated through, stirring in-between.
Serving ideas
While this chili lime shrimp noodles recipe is a delicious complete meal on its own, it’s also great served with an Asian Carrot Cucumber Salad or Arugula and Pear Salad.
More Asian-inspired recipes to try
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Wide Glass Noodles with Chili Lime Sauce and Shrimp
Ingredients
- 2 packages Rothy wide glass noodles
- 1 pound shrimp, peeled and deveined
Chili Lime Sauce
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons chopped cilantro
- 2 tablespoons sliced green onions
- 1 tablespoon chili garlic sauce
- 2 garlic cloves, minced
- 1 teaspoons ginger, peeled and minced
- extra chopped cilantro or sliced green onions for garnish
Instructions
- Boil the noodles for 10 to 12 minutes (no need to soak them first). During the last couple minutes of boiling, add the shrimp to the pot and cook it until the meat turns pink.
- In a large bowl, mix together all of the chili lime sauce ingredients: the lime juice, soy sauce, sesame oil, cilantro, green onions, chili garlic sauce, garlic, ginger.
- When the noodles and shrimp are done cooking, drain the pot, give the noodles and shrimp a very quick rinse with cold water, then add them to the large bowl of chili lime sauce. Stir to combine. Garnish with more chopped cilantro or sliced green onion, if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The link to the chili garlic sauce isn’t currently available. Which brand is it? Please and thank you! <3
I just updated the links – thanks! I use Huy Fong chili garlic sauce – https://amzn.to/3xfoQFs
I’ve been trying to add more seafood to my diet, and this chile lime shrimp looks amazing! I will definitely be adding it to our dinner menu this week!
I have used the rice version of wide noodles but not this one and this looks amazing! I have to try this with one of my stir-fries and for this dish, too!