Ingredients for Szechuan Shrimp Noodle Salad
- Egg Noodles
- 10 oz cooked shrimp (peeled and deveined)
- 1 cup snow peas
- Bean Sprouts
- Carrot
- 2 large eggs
- Soy Sauce
- Hot Pepper Sesame Oil
- Sugar
- Sesame Oil
- Black Vinegar
- Rice Vinegar
- Green Onions
- Gingerroot
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Szechuan Shrimp Noodle Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Szechuan Shrimp Noodle Salad
- Cook 8 oz dried noodles according to package directions, usually about 10 minutes. Rinse under cold water and toss with 1 tablespoon of sesame oil. Set aside to cool completely.
- Bring 2 cups of water to a boil. Add 1 cup snow peas, 1/2 cup bean sprouts, and 1/2 cup shredded carrots.
- Cook for 1 minute. Immediately rinse the vegetables under cold water to stop the cooking process and retain their vibrant color and crispness. Refrigerate to cool.
- Heat 1 teaspoon sesame oil in a small skillet over medium heat. Whisk 2 large eggs lightly and pour into the skillet.
- Cook, gently swirling the pan to create a thin omelet. Once cooked, remove from heat and shred into thin strips.
- In a large bowl, combine the cooled noodles, 10 oz cooked shrimp (peeled and deveined), cooled vegetables, and shredded egg.
- Add your prepared Szechuan sauce (recipe below) and toss gently to combine. Serve immediately or chill for later.
- **Szechuan Sauce:**
- Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon Szechuan peppercorns (ground), 1 teaspoon grated ginger, 1/2 teaspoon garlic powder, and 1/4 teaspoon red pepper flakes (adjust to your spice preference).
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
30g
Fat
7g
Carbs
17g
