Rice Noodle Shrimp Pepper Sesame Wok
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A quick stir-fried rice noodle dish with shrimp, bell peppers and toasted sesame seeds, perfect post-Hyrox refueling.
A quick stir-fried rice noodle dish with shrimp, bell peppers, and toasted sesame seeds, made for refueling after a tough workout. It is fast, bright, and full of the carbs and protein you just burned through. From pan to plate in minutes.
🥄 Ingredients
- 🫗 6 oz (170g) flat rice noodles
- 🫗 12 oz (340g) raw shrimp, peeled and deveined
- 🫗 1 red bell pepper, thinly sliced
- 🫗 1 yellow bell pepper, thinly sliced
- 🫗 2 cups (150g) broccoli florets
- 🫗 2 garlic cloves, minced
- 🫗 1 tablespoon grated ginger
- 🫗 3 tablespoons low-sodium soy sauce
- 🫗 1 tablespoon sesame oil
- 🫗 1 teaspoon honey
- 🫗 3 tablespoons toasted sesame seeds
- 🫗 2 scallions, sliced
- 🫗 1/2 teaspoon chili flakes (optional)
- 🫗 2 tablespoons neutral oil, for stir-frying
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Soak the rice noodles in hot water for 6-8 minutes until tender, then drain well.
In a bowl, whisk the soy sauce, sesame oil, honey and chili flakes.
Heat the neutral oil in a wok over high heat. Stir-fry the shrimp for 2 minutes until pink, then remove.
Add the peppers and broccoli and stir-fry 2-3 minutes until crisp-tender.
Add the garlic and ginger, cook 30 seconds, then return the shrimp to the pan.
Add the noodles and the sauce, tossing until everything is glossy and hot.
Finish with sesame seeds and scallions, and serve immediately.
⚠️ Common Mistakes
- ✕
Overcooking the rice noodles until they turn mushy and sticky.
- ✕
Crowding the wok, which lowers the heat and makes everything stew.
- ✕
Adding the sauce too early, which drips away instead of coating the noodles.
🔄 Variations
Swap shrimp for chicken, beef or tofu.
Add snow peas, bok choy or mushrooms for different vegetables.
Use gluten-free tamari instead of soy sauce to keep it fully gluten-free.
🧊 Storage
- 📦
Refrigerate leftovers for up to 2 days in an airtight container.
- 📦
Reheat in a hot wok or skillet with a splash of water to refresh the noodles.
💡 Chef Tips
Tip 1: Have every ingredient prepped before you start; stir-frying moves fast.
Tip 2: Do not overcook the shrimp; they are done the moment they turn pink and curl.
Tip 3: Keep the wok very hot so vegetables stay crisp instead of steaming.
Tip 4: Pat the shrimp dry so they sear instead of releasing water into the pan.
❓ FAQ
Why is this good after a Hyrox session? It delivers fast carbs to refill glycogen plus lean shrimp protein, all in about 20 minutes.
How much protein does it have? Around 34g per generous serving.
Is it gluten-free? Yes, as long as you use gluten-free tamari instead of soy sauce.
Can I eat it for pre-workout? Yes, keep the portion moderate and eat it 90 minutes before training.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →