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Szechuan Shrimp & Vegetable Noodle Bowls: Spicy Delight Recipe

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Experience the vibrant flavors of Szechuan cuisine with this quick and easy shrimp and vegetable noodle bowl. Packed with bold spices and fresh ingredients, it’s a comforting dish that warms you from the inside out.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 8 ounces (225g) rice noodles or egg noodles
  • 2 tablespoons vegetable oil (divided)
  • 1 red bell pepper, sliced into thin strips
  • 1 cup broccoli florets
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 green onions, chopped (for garnish)
  • 3 tablespoons soy sauce
  • 2 tablespoons Szechuan peppercorns (or 1 tablespoon ground Szechuan pepper)
  • 1 tablespoon chili paste (adjust to taste)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. Start by marinating the shrimp. In a medium bowl, combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1 teaspoon rice vinegar. Add the shrimp, tossing to coat evenly. Let it marinate for about 10 minutes while you prepare the other ingredients.
  2. Cook the noodles according to the package instructions, typically about 4-5 minutes for rice noodles. Drain them and rinse under cold water to stop the cooking process. Set aside.
  3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes until they turn pink and are just cooked through. Avoid overcrowding the pan, or the shrimp will steam instead of sear. Remove the shrimp from the skillet and set aside.
  4. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp, maintaining their vibrant colors.
  5. Add the minced garlic and grated ginger to the skillet, stirring quickly for about 30 seconds until fragrant. Be careful not to burn the garlic.
  6. Now, return the cooked shrimp to the skillet. Pour in the Szechuan sauce made from combining 3 tablespoons soy sauce, 2 tablespoons Szechuan peppercorns (or ground), 1 tablespoon chili paste, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1/2 cup broth. Bring this to a simmer for 2-3 minutes, allowing the flavors to meld.
  7. Once the sauce thickens slightly, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook for another minute until the sauce is glossy and coats the shrimp and vegetables nicely.
  8. Finally, add the cooked noodles to the skillet, tossing everything together so the noodles are well-coated in the sauce. Cook for an additional 1-2 minutes until heated through. Garnish with chopped green onions before serving.

Nutrition

Keywords: For best results, use fresh large shrimp and adjust the spice level by modifying the amount of chili paste and Szechuan peppercorns. Prep all ingredients beforehand for a quick cooking process.

Find it online: https://softtasty.com/szechuan-shrimp-vegetable-noodle-bowls-spicy-delight-recipe/