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Spicy Szechuan Shrimp with Rice Noodles

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A quick and flavorful dish featuring spicy Szechuan shrimp tossed with glossy rice noodles and crunchy vegetables.

Ingredients

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  • 1 pound shrimp (fresh or frozen, deveined and patted dry)
  • 2 teaspoons Szechuan peppercorns (toast lightly and crush)
  • 8 ounces rice noodles (wide or thin; cooked to al dente)
  • 4 cloves garlic, minced
  • 2 tablespoons neutral cooking oil (vegetable or canola)
  • 3 tablespoons chili oil, divided (adjust to taste)
  • 1 cup mixed vegetables (bell peppers, carrots, snap peas — cut bite-sized)
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon packed brown sugar

Instructions

  1. Cook the rice noodles in boiling water according to package directions until al dente. Drain and toss with a splash of neutral oil.
  2. Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant.
  3. Add the mixed vegetables. Stir-fry until they are bright and tender-crisp.
  4. Push them to one side of the pan. Add the patted-dry shrimp to the empty side with the Szechuan peppercorns and 2 tablespoons chili oil. Cook until the shrimp are pink and opaque.
  5. In a small bowl, whisk the soy sauce, rice vinegar, brown sugar, and remaining 1 tablespoon chili oil until the sugar dissolves. Pour the sauce over the shrimp and vegetables.
  6. Add the cooked noodles to the skillet. Gently toss for about 2 minutes until noodles are well coated and heated through.

Notes

For a vegetarian version, substitute shrimp with firm tofu. Best served hot with garnishes like scallions or cilantro.

Find it online: https://www.mealbreeze.com/spicy-szechuan-shrimp-noodles/