Description
Spicy Szechuan Shrimp and Noodles is a bold, flavorful dish that combines succulent shrimp with perfectly cooked egg noodles in a vibrant, spicy sauce. This recipe brings the authentic taste of Chengdu right to your kitchen, delivering an explosion of flavors that will have everyone coming back for seconds. Quick enough for busy weeknights yet impressive enough for entertaining, it’s a perfect blend of heat and savory goodness that satisfies every palate.
Ingredients
Scale
- 1 lb shrimp (fresh or frozen, deveined and peeled)
- 8 oz thin egg noodles
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tsp Szechuan peppercorns
- 2 tbsp vegetable oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp chili paste (adjust to taste)
- 3 green onions (chopped, for garnish)
- ¼ cup cilantro (chopped, optional)
Instructions
- Prep your ingredients by finely chopping garlic and ginger.
- Cook the egg noodles in salted boiling water according to package instructions until al dente (about 3–4 minutes). Drain and set aside.
- In a large skillet over medium-high heat, heat vegetable oil. Add minced garlic and grated ginger; sauté until fragrant (about 30 seconds).
- Add shrimp and Szechuan peppercorns; cook until shrimp are pink and opaque (3–4 minutes), flipping occasionally.
- Stir in soy sauce and chili paste; let it simmer briefly until heated through (1–2 minutes).
- Toss the drained noodles into the skillet with shrimp, mixing gently until well-coated with the sauce (1–2 minutes).
- Serve immediately, garnished with chopped green onions and cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 210mg