Description

Dive into a vibrant culinary experience with Spicy Szechuan Shrimp and Noodles! This dish combines succulent shrimp and tender noodles, all enveloped in a bold Szechuan sauce that packs a flavorful punch. Perfect for weeknight dinners or gatherings, you can easily adjust the spice level to suit your taste. Experience the joy of cooking as your kitchen fills with enticing aromas, transporting you to bustling street markets in China with every delicious bite.

Ingredients

Scale

1 lb shrimp, peeled and deveined
8 oz egg noodles or rice noodles
1/4 cup Szechuan sauce
1/4 cup low-sodium soy sauce
2 tsp chili paste (adjust for heat)
1 tbsp sesame oil
1 tbsp rice vinegar
1 cup bell peppers, thinly sliced (red and yellow)
3 green onions, chopped
2 cloves garlic, minced
1 inch ginger, grated
2 tbsp vegetable oil

Instructions

Prepare all ingredients by rinsing shrimp and slicing bell peppers.
Cook the noodles in salted boiling water until al dente (4-6 minutes). Drain and toss with a little oil to prevent sticking.
In a large skillet over medium-high heat, add vegetable oil. Sauté minced garlic and grated ginger until fragrant (about 30 seconds).
Add shrimp and bell peppers; stir-fry until shrimp is pink and opaque (3-5 minutes).
Pour in Szechuan sauce, soy sauce, chili paste, sesame oil, and rice vinegar. Stir to coat everything evenly; simmer for about 2 minutes.
Fold in cooked noodles and sprinkle with chopped green onions before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: Approximately 1.5 cups
Calories: 420
Sugar: 4g
Sodium: 850mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 20g
Cholesterol: 160mg

Keywords: Adjust the amount of chili paste based on desired spiciness. Experiment by swapping shrimp for chicken or tofu. Add vegetables like snap peas for extra crunch.