Sichuan Kung Pao Shrimp Noodles

Sichuan Kung Pao Shrimp Noodles is rich in flavors with amazing textures. It is deluxe and classic at the same time. The recipe is also simple and quick to make.

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Sichuan Kung Pao Shrimp Noodles is a deluxe version of a classic Sichuan cuisine combined with saucy, chewy, and bouncy noodles. The sweet, savory, and spicy Kung Pao Sauce truly stimulates your taste buds. And large bites of Shrimp and luxury noodles give you lashing of pure happiness!

If you want to try the version without noodles, you can check out my another Sichuan Kung Shrimp recipe, which I cooked the Shrimp a bit different. Of course, I also have the Sichuan Kung Pao Chicken recipe!

HOW TO MAKE THIS SICHUAN KUNG PAO SHIRMP NOODLES

I hope you will fall in love with this Sichuan Kung Pao Shrimp Noodles recipe! Once given it a try, you will want to make it the second time, the third time, and more.

Sichuan Kung Pao Shrimp Noodles

Haini

Sichuan Kung Pao Shrimp Noodles is rich in flavors with amazing textures. It is deluxe and classic at the same time. The recipe is also simple and quick to make.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Asian, Chinese

Servings 2 people

Ingredients

  

1x2x3x

• 16 large Shrimp, peeled an deveained
• 5 large Garlic Clove, finely chopped
• 1 tbsp Ginger, finely chopped
• 3 Green Onions, sliced
• 3 long Dried Red Chilies, cut in small pieces
• 1 tsp Sichuan Peppercorns
• 1 small Onion, diced
• 1 small Red Onion, diced
• 2 tbsp Vegetable Oil
• 200 g Spaghetti Noodles
• extra Green Onions for garnish
• some crushed roasted Peanuts

Marinade

• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 tbsp Chinese Cooking Wine

Kung Pao Sauce

• 2 tbsp Chinese Cooking Wine
• 1 tbsp Light Soy Sauce
• 1/2 tsp Dark Soy Sauce
• 2 tsp Sugar
• 1/2 tbsp Chinese Black Vinegar
• 1 tsp Cornstarch
• 1/2 tsp Chicken Bouillon
• 1 tsp Sesame Oil
• 2 tbsp Water

Instructions

 

• In a mixing bowl, mix together Shrimp, Salt, Black Pepper, and Chinese Cooking Wine. Set aside to marinate.
• Prepare the Kung Pao Sauce. In a bowl, mix together Chinese Cooking Wine, Light Soy Sauce, Dark Soy Sauce, Sugar, Black Vinegar, Cornstarch, Chicken Bouillon, Sesame Oil, and Water. Set aside.
• Boil a pot of water, cook the Spaghetti noodles until al dente according to the package instructions. In the mean time, prepare the next step.
• In a wok, add in Vegetable Oil, on medium-high heat. Add the Garlic and Ginger. Stir for about 15 seconds. Then add in Onion and Red Onion and stir for about 2 minutes until the onions are a bit softened.
• Then add in Sichuan Peppercorns and Dried Red Chilies. Continue to stir for another 15 seconds until fragrant.
• Add in the Shrimp. Stir fry for another 2-3 minutes until the Shrimp are nicely pink.
• Add the cooked Spaghetti into the pan directly from the pot and the Kung Pao Sauce. Toss everything well. Add in Green Onions and mix well again.
• Transfer to serving plates. Garnish with extra chopped Green Onions and some crushed roasted Peanuts on top. Ready to enjoy!

Video

Notes

Did you try this recipe?Mention @hainisblog and tag #cookcookgo on instagram!