An Indo-Chinese dish, Szechuan noodles with shrimp will have you hooked! If you’re not big on hot and spicy food, you can easily adjust the heat by how many chili peppers you add. Top it off with a couple squeezes of lime and you’re set!
Shrimp and Szechuan Noodles
Original # of Servings: 1
Total Time: 15 minutes
Active Time: 5 minutes
shrimp – 3 ounce
fresh chili pepper – 2
peas – 2 tablespoon
leek – 1/4
garlic – 3/4 teaspoon
Thai rice noodles – 2 ounce
lime juice – 1/2 teaspoon
salt – 1/8 teaspoon
szechuan sauce – 1 tablespoon
- Clean shrimp, toss in lime juice and salt. Hold.
- Bring a pot a lightly salted water to a boil and cook noodles 6-8 minutes, until firm but cooked through. Strain and hold to the side.
- Chop leek bottom and then rinse thoroughly, as they generally have a lot of dirt.
- Bring oil up over medium in a saute pan, add leeks, cook 3 minutes or until sweating. Add peas and garlic.
- Add chili peppers – this would be a medium spice, add more or less for heat adjustments.
- Add shrimp, including any liquid in the bowl. Cook until shrimp is almost finished, 1-2 minutes.
- Add noodles and sauce, cooking until the sauce tightens.
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