Sichuan Noodles with Shrimp
Adapted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
This is a nice 1 pot meal, rice noodles full of shrimp and vegetables. Prep the pickled peppers and scallion oil a couple days in advance to make the meal preparation go quickly on the night you plan to serve it for dinner.
Prep Time: 50 minutes (if Scallion Oil and Pickled Peppers are already made)
Cook Time: 15 minutes
Makes: 4-6 servings
1 lb. large shrimp, uncooked, peeled and deveined (about 40 shrimp count per pound)
12 ounces dried thin rice noodles the size of capellini noodles
2 tablespoons oyster sauce
2 teaspoons rice wine
2 teaspoons soy sauce
1 teaspoon ginger juice, grate the ginger on a Microplane, then press the gratings through a garlic press
1 teaspoon sesame oil
2 teaspoons cornstarch
1 ½ teaspoons sugar
1 teaspoon salt
pinch of white pepper
5 tablespoons Scallion Oil (see recipe below)
2 slices ginger, ¼ inch think, smashed
4 ounces snow peas, cut diagonally into a fine julienne
3 tablespoons Sichuan mustard pickle (about 70 grams)
2 Peppered Pickles cut into a fine julienne (see recipe below)
¾ cup red pepper, cut into thin julienne
4 scallions, cut into 2 inch pieces
2 garlic cloves, smashed and peeled
½ teaspoon salt
Soak the 12 ounces of rice noodles in a bowl with hot water for about 20 minutes, until softened. Place the soaked, softened noodles into a strainer and drain for about 1 hour, loosening them every so often. Cut the noodles into about 5 inch pieces.
Clean the shrimp and cut each in half lengthwise.
Mix the marinade ingredients together. Add the shrimp and stir to coat. Let marinate for 20 minutes.
While the noodles are draining and the shrimp is marinating prep the remaining ingredients.
When the noodles are almost done draining and the shrimp is almost done marinating heat the wok over high heat.
Add 1 tablespoon of scallion oil and coat the wok. Add 1 ginger slice and heat for about a minute, stirring. Add the 4 ounces of julienned snow peas and stir-fry until they are bright green, about 1 minute. Add the 3 tablespoons of mustard pickle and the 2 julienned pickled peppers, stir-fry for 1 minute. Add in the ¾ cup julienned red peppers and the cut scallions and stir-fry for a minute. Sprinkle in a bit of water if the stir-fry seems too dry.
Remove the stir-fry to a bowl and reserve.
Wipe the wok clean and return to high heat. Add in 1 ½ tablespoons of scallion oil and coat the wok. Add in the second piece of smashed ginger and the 2 smashed garlic cloves and stir-fry for a minute. Add in the shrimp with the marinade and spread out to a single layer. Cook for about a minute or so, until they turn pink. Turn the shrimp over and cook another minute or so on the other side. Move the shrimp to a bowl and reserve.
Clean the walk and place it over high heat again. And the remaining scallion oil to the wok and coat the pan. Sprinkle in the ½ teaspoon salt. When the oil smokes gently add the noodles into the pan. Stir-fry for about a minute, then lower the heat to medium and cook for another 6 minutes.
Increase the heat to high and add the shrimp and their liquid and cook for 2 minutes. Add all the stir-fried vegetables and cook for 2 minutes, stirring with the noodles and shrimp to combine.
1 cup of peanut oil (or other neutral oil with a high smoke point)
2 large bunches of scallions, about ¾ pound, cut into two inch pieces and lightly smashed
Heat a wok or pot over high heat. Add the oil and the scallions. Bring the oil and scallions to a boil, reduce to a simmer and stir occasionally for about 20 minutes. The oil will turn a golden brown.
Remove the scallions and oil from the heat and strain the oil through a fine mesh sieve into a bowl. Let the oil cool to room temperature. Let the scallions cool to room temperature. Transfer the oil to a jar and refrigerate. The oil will keep for up to two weeks (3 weeks if transferred to a sterilized jar).
Transfer the scallions to a jar and refrigerate for up to two weeks.
½ lb. red jalapeno chiles (or green)
2 ¼ cups cold water
1 inch piece of ginger, smashed
½ teaspoon Sichuan peppercorns (I couldn’t find any, so I used all spice and black pepper)
2 teaspoons kosher salt
1 ½ tablespoons sugar
¼ cup white rice vinegar
2 tablespoons white rice wine
Wash the peppers. Use a skewer or other sharp device to poke holes around the base of the stem of each chile.
Add the 2 ¼ cups cold water, 1 inch piece of ginger, ½ teaspoon peppercorns, 2 teaspoons kosher salt, 1 ½ tablespoons sugar, and ¼ cup rice vinegar to a small pot and bring to a boil.
Lower the heat and cover the pot. Let the mixture simmer for about 5 minutes.
Add the 2 tablespoons white rice wine and stir to mix.
Let the mixture cool to room temperature.
Transfer the chiles to a jar and pour the liquid over them. Refrigerate for 2 days to allow the peppers to pickle. Use within 2 weeks. If you place the peppers in a sterilized jar they will keep up to 6 months in the refrigerator.