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Flavorful Szechuan Noodles with Garlic Shrimp

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A quick and easy spicy Szechuan noodles recipe with garlicky shrimp, combining bold flavors and a numbing Szechuan peppercorn kick for a satisfying dinner.

Ingredients

Scale
  • 8 oz (225 g) dried Chinese egg noodles or lo mein noodles (can substitute spaghetti)
  • 12 oz (340 g) large shrimp, peeled and deveined (fresh or thawed frozen, wild-caught preferred)
  • 2 tablespoons vegetable oil (neutral-flavored like canola or peanut oil)
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili garlic sauce or Sriracha (adjust to heat preference)
  • 1 teaspoon Szechuan peppercorns, toasted and ground
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 2 green onions, thinly sliced
  • Sesame seeds, toasted (optional)
  • Fresh cilantro leaves (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz egg noodles and cook according to package instructions (usually 4-5 minutes) until al dente. Drain and rinse under cold water to prevent sticking. Set aside. Toss with a small drizzle of oil if not using immediately.
  2. Heat a dry skillet over medium heat. Add 1 teaspoon whole Szechuan peppercorns and toast for 1-2 minutes until fragrant. Remove from heat and crush with a mortar and pestle or spice grinder into a coarse powder.
  3. In a mixing bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon chili garlic sauce, 1 tablespoon hoisin sauce, 1 teaspoon sugar, and the ground Szechuan peppercorns. Set aside.
  4. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté for 20 seconds until fragrant.
  5. Add shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.
  6. Reduce heat to medium. Add the drained noodles to the pan with shrimp. Pour the prepared sauce over everything. Toss with tongs or chopsticks to coat evenly. Add a splash of water or broth if the mixture looks dry.
  7. Cook for another 1-2 minutes, stirring constantly to heat through. Taste and adjust seasoning by adding more chili sauce for heat or sugar if too spicy.
  8. Transfer to plates or bowls. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro if using. Serve immediately.

Notes

Toast Szechuan peppercorns fresh for best flavor. Avoid overcooking shrimp to prevent rubbery texture. Rinse noodles after boiling to prevent sticking. Adjust chili garlic sauce to control spice level. Cook shrimp in batches if pan is crowded. For gluten-free, use tamari and gluten-free noodles. For extra flavor, add a splash of toasted sesame oil at the end.

Nutrition

Keywords: Szechuan noodles, garlic shrimp, spicy dinner, stir-fry, easy recipe, Chinese cuisine, quick meal, lo mein, Szechuan peppercorn

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