Hoisin Noodles with Tempura Shrimp

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Sometimes you just need something real quick and easy to get on the table. But that doesn’t mean you have to sacrifice taste or quality. Hoisin Noodles with Tempura Shrimp is ready in less than 30 minutes and so packed with flavor you are going to flip!

Hoisin Noodles with Tempura Shrimp

The sauce you make for the noodle does have a little kick from the Sriracha but it is not over powering. If you need to take it down a notch, you could put in half as much or add a little more lime juice or rice vinegar to cut the spice. But really if you eat the meal as a whole – eat a shrimp with a bite of noodles – it balances out very nicely.

Hoisin Noodles with Tempura Shrimp

Yes – I know it’s not real Tempura!

Now before the purists come after me – I know this is not a traditional tempura recipes. This is what I like to call “tempura-esque” – as it just gives you the same light flavor of it without a full on batter and deep fry. It keeps it simple so you can get it cooked in under 30 minutes. I also like to add the garlic and ginger to the flour so that you still get a little flavor. I will say that you do have to use raw shrimp for this. If you use precooked – it will be super rubbery once you fry it up. And if you have it frozen, make sure to take it out to the fridge the night before and then rinse and dry it off before putting it in the flour. If not, it will get sort of gummy and not crisp up.

Shrimp is a great protein to add to your regular rotation. It has a very mild “fishy” or “seafood” flavor – so it’s a good place to start with picky eaters. And it can really break up the monotony of beef, chicken, pork all the time. For more shrimp ideas – check out my Shrimp Recipes!


Hoisin Noodles with Tempura Shrimp

Course Main Course
Cuisine American, Chinese
Keyword noodles, shrimp, shrimp recipes, tempura shrimp
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6


  • 5 Scallions chopped
  • 1 tbsp Sesame Seeds

For the Shrimp

  • 2 lb Large Shrimp peeled, deveined, tails-on
  • 1 cup Flour
  • 1 tsp Garlic Powder
  • 1 tsp Ginger Powder
  • 2 tsp Baking Soda
  • 4 tbsp Avocado Oil

For the Noodles

  • lb Linguini
  • 1 tbsp Rice Vinegar
  • 1 tbsp Lime Juice
  • 1 tbsp Coco Aminos
  • 1 tsp Fish Sauce
  • 1 tsp Ginger grated
  • 2 tbsp Hoisin Sauce
  • 1 tsp Sriracha


  • Prepare all of the ingredients. Start water boiling for pasta.
  • Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot and set aside.
  • In a large bowl, add all shrimp ingredients except oil. Toss to evenly coat. (you don't need a thick coat on each piece, more of a light dusting)
  • In a large saute pan over medium high heat, add 2 tbsp of oil. Add shrimp – one by one – in a single layer on bottom of pan. Cook for 2-3 minutes then flip once. Cook another 2-3 minutes and remove from pan. Continue with remaining shrimp – adding more oil to pan as needed – until all cooked to crispy outer layer and pink inside.
  • In a small bowl combine remaining ingredients listed under noodles. Once noodles are done cooking, add 3/4 of scallions and sauce. Toss to coat.
  • In a shallow bowl, place a portion of the noodles. Then layer on a portion of shrimp, 8-10 pieces per person. Sprinkle with remaining scallions and sesame seeds.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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