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.
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!