Szechuan Noodles

Packed full of flavour and the numbing effects of Szechuan Pepper these noodles will keep you coming back for more.

Prep Time

15 Minutes

Cook Time

15 Minutes

Serves

2

Ingredients

20g garlic - finely chopped

30g ginger - finely chopped

3 shallots - sliced

1 tsp szechaun pepper - toasted and ground

500g whole green prawns - peeled, devined, head off

1 tbls olive oil

1 tbls Shao Xing (Chinese cooking wine)

120g thick egg noodles

250g seasonaly vegetables like snow peas, baby corn, capsicum

1 tbls light soy sauce

1 tbls dark soy sauce

½ tbls rice wine vinegar

1 tbls hot sauce (more to taste if needed)

coriander to garnish

METHOD

Combine half of the garlic, ginger and shallots with all of the szechuan, Shao Xing and oil. Stir through prawns and set aside to marinate for a few minutes.
Prepare egg noodles as per packet instructions
Stir fry vegetables briefly before adding remaining garlic, ginger and shallots. Season with salt and pepper. Set aside.
Fry prawns on high heat until nearly coooked. Add in vegetables, noodles and sauces and mix through . Serve.

We used Hawt Sauce by Derek's Hot Sauce but any fruity hot sauce with garlic and ginger would also work.

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