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A close-up shot of spicy Szechuan Noodles with Garlic Shrimp topped with green onions in a dark bowl.

Szechuan Noodles with Garlic Shrimp

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 200 g dried wheat noodles
  • 300 g large shrimp, peeled and deveined
  • 4 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon Szechuan peppercorns, toasted and finely ground
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinkiang black vinegar
  • 2 tablespoons Szechuan chili oil with flakes
  • 1 teaspoon granulated sugar
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil

Method
 

  1. Bring a large pot of water to a boil and cook wheat noodles according to package instructions until al dente. Drain and set aside.
  2. In a small mixing bowl, combine soy sauce, black vinegar, Szechuan chili oil, sugar, and ground Szechuan peppercorns; whisk until sugar is dissolved.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  4. Add shrimp to the wok in a single layer and sear for approximately 90 seconds per side until opaque and cooked through. Remove shrimp and set aside.
  5. Reduce heat to medium; add minced garlic and grated ginger to the remaining oil, stir-frying for 30 seconds until fragrant but not browned.
  6. Add the cooked noodles and shrimp back into the wok.
  7. Pour the prepared sauce over the noodles and shrimp, tossing continuously for 1 to 2 minutes until everything is thoroughly coated and heated through.
  8. Turn off the heat, drizzle with toasted sesame oil, and garnish with sliced green onions.