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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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 650 kcal
Ingredients
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
Instructions
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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.
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Combine the soy sauce, vinegar, honey, chili paste, and 2 tablespoons of water in a bowl.
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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.
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Add remaining tablespoon of oil to the skillet. Add the green onions and bok choy and cook for 2-3 minutes.
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Slowly pour in the soy sauce mixture. Bring the mixture to a simmer.
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Add the noodles and return the shrimp to the skillet. Cook until the sauce coats the noodles, about 3-5 minutes.
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Stir in 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and toasted sesame seeds.