Spicy Szechuan Shrimp and Noodles
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!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
Scale
- 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
- Prep ingredients: Peel and devein shrimp. Mince garlic and grate ginger.
- Cook noodles: Boil salted water, add noodles, cook until al dente. Drain and set aside.
- 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).
- Add shrimp: Cook shrimp in a single layer until pink and opaque (3-4 minutes per side).
- Create sauce: Stir in soy sauce and chili paste; coat shrimp well.
- 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.