These spicy Szechuan Noodles with garlicky shrimp are made with a homemade garlic chili oil, chewy udon noodles and bok choy- a balanced meal that tastes so much better than takeout!
This post is sponsored by Annie Chuns. All opinions are my own.
If you like spicy Asian noodle dishes and garlic, then these Szechuan Noodles with Garlic Shrimp are made for you!
These Szechuan Noodles are made with Annie Chun’s Organic Udon Noodles. Although my favorite part about them is their thick, chewy texture, I also love that they are fully cooked, which helps this dish come together quickly.
Reasons to love these better than takeout Szechuan Noodles
- The noodles and bok choy are tossed in a tangy, sweet and spicy sauce and finished with a homemade garlic chili oil. Sauteed garlic shrimp add even more garlicky flavor and protein. The dish is garnished with fresh scallions and toasted sesame seeds.
- These Szechuan noodles make a great weekday meal as well. because they come together in about 20 minutes.
- You can enjoy these Szechuan Noodles hot or cold!
- The heat on this dish is somewhat customizable as you can add as much or as little of the garlic chili oil as you’d like.
How to make garlic chili oil
To make the chili oil, heat a large skillet over medium heat. Add the oil, sliced garlic, bay leaf, peppercorns and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
Variations on this Szechuan Noodle recipe:
- Feel free to omit the shrimp and substitute tofu to make this dish vegan. You can also use chicken, pork or beef if you eat meat. Eggs would work, too!
- If you don’t have udon noodles, pad Thai style rice noodles would also work well in this dish.
Don’t forget to tag #LePetitEats on Instagram if you make these Szechuan Noodles!
Szechuan Noodles with Garlic Shrimp
These spicy Szechuan Noodles with garlicky shrimp, homemade garlic chili oil, udon noodles and bok choy taste so much better than takeout!
For the garlic chili oil:
- 1/3 cup vegetable oil
- 4 cloves garlic thinly sliced
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1-2 teaspoon Chinese chili flakes
For the noodles:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon chili paste sambal oelek
- 2 tablespoons vegetable oil divided
- 2 cloves garlic chopped
- 1/2 pound shrimp
- 4 green onions chopped, plus more for serving
- 4 baby bok choy chopped
- 1 pack/12 ounces Annie Chin Organic Udon Noodles
- Toasted sesame seeds for garnish
- To make the chili oil, heat a large skillet over medium heat. Add the oil, sliced garlic, bay leaf, peppercorns and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar. Set aside.
- Combine the soy sauce, vinegar, honey, chili paste, and 2 tablespoons of water in a bowl.
- Place the skillet over medium high heat. Add 1 tablespoon oil, chopped garlic and shrimp. Season with salt and black pepper and cook, about 5 minutes. Transfer cooked shrimp to a bowl.
- Add remaining tablespoon of oil to the skillet. Add the green onions and bok choy and cook for 2-3 minutes.
- Slowly pour in the soy sauce mixture. Bring the mixture to a simmer.
- Add the noodles and return the shrimp to the skillet. Cook until the sauce coats the noodles, about 3-5 minutes.
- Stir in 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and toasted sesame seeds.