Description
Szechuan Noodles with Garlic Shrimp is a flavorful and spicy stir-fried noodle dish featuring tender shrimp, fresh bok choy, and green onions tossed in a savory and slightly sweet Szechuan chili oil sauce. This quick and easy recipe delivers a perfect balance of heat, umami, and aromatic garlic, ideal for a satisfying weeknight dinner.
Ingredients
Chili Oil
- 1/3 cup vegetable oil
- 4 cloves garlic, thinly sliced
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1-2 teaspoons Chinese chili flakes
Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon chili paste (sambal oelek)
- 2 tablespoons water
Noodles and Shrimp
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, chopped
- 1/2 pound shrimp
- 4 green onions, chopped (plus more for serving)
- 4 baby bok choy, chopped
- 1 pack (12 ounces) Annie Chin Organic Udon Noodles
- Toasted sesame seeds, for garnish
Instructions
- Make the chili oil: Heat a large skillet over medium heat. Add the vegetable oil, sliced garlic, bay leaf, black peppercorns, and Chinese chili flakes. Stir occasionally and cook until the garlic is fragrant and lightly golden, about 5 minutes. Remove from heat and carefully transfer the infused oil to a heatproof bowl or glass jar. Set aside.
- Prepare the sauce: In a separate bowl, whisk together soy sauce, rice vinegar, honey, chili paste (sambal oelek), and 2 tablespoons of water until well combined.
- Cook the shrimp: Place the skillet over medium-high heat. Add 1 tablespoon of vegetable oil and the chopped garlic. Add the shrimp, seasoning with salt and black pepper. Cook the shrimp, stirring occasionally, until they turn pink and are cooked through, about 5 minutes. Transfer the shrimp to a bowl.
- Cook the vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped green onions and bok choy. Sauté for 2-3 minutes until the bok choy is tender but still crisp.
- Add the sauce: Slowly pour the prepared soy sauce mixture into the skillet with vegetables. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Combine noodles and shrimp: Add the udon noodles and cooked shrimp back into the skillet. Toss gently and cook for 3-5 minutes, ensuring the sauce thoroughly coats the noodles and shrimp.
- Finish with chili oil and garnish: Stir in 2 tablespoons of the prepared chili oil to infuse more flavor and heat. Remove from heat and serve the noodles warm, garnished with additional chili oil, chopped green onions, and toasted sesame seeds for added texture and aroma.
Notes
- Adjust the amount of Chinese chili flakes and chili paste to control the spice level according to your preference.
- Use fresh or frozen peeled shrimp for convenience; thaw frozen shrimp properly before cooking.
- Udon noodles can be substituted with other thick Asian wheat noodles or even spaghetti in a pinch.
- For a vegetarian version, omit shrimp and add firm tofu or extra vegetables like bell peppers or mushrooms.
- Store leftovers refrigerated up to 2 days and reheat gently in a skillet or microwave.
