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Hoisin Noodles with Tempura Shrimp

Hoisin Noodles with Tempura Shrimp

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Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine American, Chinese
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.
Keyword noodles, shrimp, shrimp recipes, tempura shrimp
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