Spicy Szechuan Shrimp and Noodles

There’s something irresistibly delightful about the aroma of Spicy Szechuan Shrimp and Noodles wafting through the kitchen. Imagine the sizzling shrimp, coated in a rich, spicy sauce, mingling with perfectly cooked noodles that seem to dance in the heat. Each bite bursts with flavor, a delightful explosion that makes your taste buds do a happy little jig.

I remember the first time I made this dish; my friends thought I was a culinary wizard. Little did they know, it was just me and my trusty wok having a moment together. Whether it’s a casual weeknight dinner or an impromptu gathering with friends, this dish will transform any meal into a memorable occasion.

The last time I served this dish, my friends were so enamored that they practically licked their bowls clean.

Essential Ingredients

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

• Shrimp: Use large, fresh shrimp for the best flavor; frozen works too just ensure they’re thawed completely.
• Egg Noodles: These hold onto the sauce beautifully; you can substitute with rice noodles if preferred.
• Szechuan Peppercorns: Essential for that signature numbing heat; don’t skip these for authentic flavor.
• Garlic and Ginger: Freshly minced for maximum aromatic impact; they elevate the entire dish.
• Vegetable Oil: Use high smoke point oil like canola or peanut oil to withstand high heat cooking.
• Bell Peppers: Colorful additions that add sweetness and crunch; choose your favorite colors for visual appeal.
• Green Onions: Finely sliced for garnish; they add freshness and a pop of color.
• Soy Sauce: A must-have for umami richness; opt for low-sodium if you’re watching salt intake.
• Chili Paste or Sauce: Adjust based on your spice tolerance; it brings everything together with fiery goodness.
• Cornstarch: For thickening the sauce and giving it that glossy finish; trust me, it makes a difference.

For the Sauce:

• Chicken Broth or Water: Use broth for added depth of flavor; water works if you’re in a pinch.
• Honey or Sugar: A touch of sweetness balances out the spice; use honey for extra richness.
• Lime Juice: Freshly squeezed adds brightness that cuts through the richness of the dish.

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

Let’s Make it Together

Prep Your Ingredients: Start by gathering all your ingredients. Rinse and devein shrimp if needed, chop vegetables into bite-sized pieces, and mince garlic and ginger until fragrant.

Cook Your Noodles: Bring a pot of salted water to boil and cook egg noodles according to package instructions until al dente. Drain and set aside while you prepare everything else.

Sauté Aromatics: In a large skillet over medium-high heat, add vegetable oil. Once hot, sauté garlic and ginger until fragrant about 30 seconds is all you need

Add Shrimp: Toss in shrimp and cook until they turn pink and opaque approximately 3-4 minutes. Keep stirring to avoid burning while enjoying that heavenly smell.

Add Vegetables: Mix in bell peppers along with Szechuan peppercorns after shrimp is nearly cooked through. Stir-fry everything together until peppers soften slightly but still have crunch around 2-3 minutes will do.

Create Sauce: In a small bowl, mix soy sauce, chili paste or sauce, cornstarch dissolved in chicken broth (or water), honey or sugar, and lime juice. Pour over sautéed shrimp mixture then stir well to combine flavors while thickening sauce let simmer for 1-2 minutes.

Now you have an amazing Spicy Szechuan Shrimp and Noodles dish ready to serve Enjoy it warm with freshly chopped green onions sprinkled on top for added flair

Perfecting the Cooking Process

Start by marinating the shrimp for at least 30 minutes, then cook the noodles while preparing the spicy sauce simultaneously for a perfect harmony of flavors.

Add Your Touch

Feel free to swap shrimp with chicken or tofu for a different protein. Add veggies like bell peppers or snap peas to sneak in extra nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to preserve texture and flavor.

Sharing this dish with friends transformed into a mini celebration, complete with laughter and compliments about the delightful heat and flavors that danced on our taste buds.

FAQ

What type of noodles work best for Spicy Szechuan shrimp and noodles?

Use wide rice noodles or egg noodles for their great texture and ability to absorb flavors.

Can I make Spicy Szechuan shrimp and noodles ahead of time?

Yes, you can prepare everything in advance but add the shrimp just before serving for best results.

Is this recipe adjustable for different spice levels?

Absolutely You can reduce or increase the amount of Szechuan peppercorns to suit your taste preferences.

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Spicy Szechuan Shrimp and Noodles

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Spicy Szechuan Shrimp and Noodles is a vibrant dish bursting with flavor and perfect for any occasion. This quick-to-make recipe features succulent shrimp simmered in a fiery Szechuan sauce, paired with tender egg noodles that soak up every bit of deliciousness. Ideal for busy weeknights or special gatherings, this dish will impress your guests and leave them craving more.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined
• 8 oz egg noodles
• 2 tsp Szechuan peppercorns
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsp vegetable oil
• 1 cup bell peppers, sliced (any color)
• 3 green onions, sliced
• 3 tbsp soy sauce (low-sodium if desired)
• 2 tbsp chili paste or sauce
• 1 tbsp cornstarch
• 1/2 cup chicken broth or water
• 1 tbsp honey or sugar
• Juice of 1 lime

Instructions

1. Prepare all ingredients by rinsing and deveining the shrimp, chopping vegetables into bite-sized pieces, and mincing the garlic and ginger.
2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. Heat vegetable oil in a skillet over medium-high heat. Sauté garlic and ginger for about 30 seconds until fragrant.
4. Add shrimp to the skillet; cook until pink and opaque (about 3-4 minutes).
5. Stir in bell peppers and Szechuan peppercorns, cooking until peppers soften slightly (approximately 2-3 minutes).
6. In a bowl, combine soy sauce, chili paste, cornstarch dissolved in chicken broth, honey or sugar, and lime juice; pour over the shrimp mixture.
7. Stir well to combine flavors; let simmer for 1-2 minutes until sauce thickens.
8. Serve warm topped with green onions.

Nutrition

• Serving Size: 1 plate (300g)
• Calories: 450
• Sugar: 8g
• Sodium: 820mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 220mg

Keywords: Marinate shrimp for added flavor. Substitute shrimp with chicken or tofu for variations. Add snap peas or other vegetables to boost nutrition.