Spicy Szechuan Shrimp and Noodles

The moment you take a whiff of Spicy Szechuan Shrimp and Noodles, your taste buds will start doing the cha-cha. Imagine succulent shrimp dancing in a pool of fiery Szechuan sauce, mingling with perfectly cooked noodles that have absorbed all that spicy goodness. Your kitchen will smell like a bustling street market in Chengdu, and you’ll be left wondering why you haven’t made this dish sooner.

I first stumbled upon this delightful combination at my friend’s dinner party, where it was love at first bite. The vibrant colors and bold flavors had everyone raving, and I knew I had to recreate it for my family. It’s perfect for a cozy weeknight dinner or an impressive dish to serve guests. If you’re ready for an explosion of flavor that’ll make your mouth water and your heart sing, let’s dive into this recipe

Every time I whip up this dish, my family can’t help but cheer – it’s their favorite

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shrimp: Use fresh or thawed shrimp; they should be firm and pink for the best flavor.
• Egg Noodles: These cook quickly and soak up the sauce beautifully; you can substitute with rice noodles if preferred.
• Szechuan Peppercorns: Essential for that numbing spice; look for whole peppercorns for maximum flavor.
• Garlic: Freshly minced garlic adds depth; avoid pre-minced varieties for best results.
• Fresh Ginger: A small amount brings warmth and zest; peel before grating for enhanced flavor.
• Green Onions: Use both the white and green parts to garnish; they add color and crunch.
• Soy Sauce: Low-sodium soy sauce allows better control over saltiness without compromising flavor.
• Chili Paste: Adjust the amount based on your heat tolerance; it packs a flavorful punch
• Vegetable Oil: Essential for stir-frying; choose a high smoke point oil like canola or peanut oil.
• Sesame Oil: Just a drizzle at the end adds a nutty aroma; don’t skip this step

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by peeling and deveining the shrimp if necessary. Chop the garlic and ginger finely so they release their aromatic oils during cooking.

Cook the Noodles: Bring a pot of salted water to boil. Add egg noodles and cook according to package instructions until al dente—drain and set aside.

Sauté Aromatics: In a large wok over medium-high heat, add vegetable oil. Toss in minced garlic, ginger, and Szechuan peppercorns until fragrant—about 30 seconds should do it

Add Shrimp: Add shrimp to the wok in a single layer. Cook until they turn pink and opaque—about 3-4 minutes on each side depending on size.

Create the Sauce: Stir in soy sauce and chili paste while tossing everything together. Cook until everything is well coated—this is where the magic happens

Toss Everything Together: Add cooked noodles to the wok along with green onions. Drizzle sesame oil over everything for extra flavor as you toss until fully combined.

This Spicy Szechuan Shrimp and Noodles will soon become your go-to recipe when you’re craving something bold yet easy to whip up. Enjoy every bite

Perfecting the Cooking Process

Start by marinating the shrimp while boiling the noodles; this way, everything is ready simultaneously for maximum flavor.

Add Your Touch

Feel free to switch up the veggies in the stir-fry or add more spices to kick up the heat even further.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days, reheating gently on the stove or microwave.

Sharing this dish with friends brought laughter and compliments, especially when someone dramatically fanned their mouth after taking a bite too spicy

FAQ

Can I use frozen shrimp for Spicy Szechuan Shrimp and Noodles?

Yes, but thaw them thoroughly before marinating for best results.

What can I substitute for Szechuan peppercorns?

Try black pepper or omit them if unavailable; your dish will still taste great.

Is this recipe suitable for meal prep?

Absolutely Just store portions separately to maintain freshness and texture when reheating.

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Spicy Szechuan Shrimp and Noodles

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Dive into the bold flavors of Spicy Szechuan Shrimp and Noodles, where succulent shrimp meet a fiery Szechuan sauce, perfectly coating tender egg noodles. This dish captures the essence of Chengdu’s vibrant street food scene right in your kitchen. Ideal for busy weeknights or impressing guests, it’s both easy to make and utterly delicious. Ready to tantalize your taste buds? Let’s get cooking!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main
• Method: Stir-frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 8 oz egg noodles (or rice noodles)
• 2 tsp Szechuan peppercorns
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, chopped
• 3 tbsp low-sodium soy sauce
• 2 tbsp chili paste (adjust to taste)
• 2 tbsp vegetable oil
• 1 tsp sesame oil

Instructions

1. Prep ingredients: Peel and devein shrimp. Mince garlic and grate ginger.
2. Cook noodles: Boil salted water, add noodles, cook until al dente. Drain and set aside.
3. Sauté aromatics: In a large wok over medium-high heat, heat vegetable oil. Add garlic, ginger, and Szechuan peppercorns; sauté until fragrant (about 30 seconds).
4. Add shrimp: Cook shrimp in a single layer until pink and opaque (3-4 minutes per side).
5. Create sauce: Stir in soy sauce and chili paste; coat shrimp well.
6. Toss together: Add cooked noodles and green onions; drizzle sesame oil and toss until combined.

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 220mg

Keywords: Adjust the spice level by varying the amount of chili paste. Feel free to include vegetables like bell peppers or snap peas for added nutrition. Marinate shrimp while boiling noodles for enhanced flavor.