Ingredients

The following ingredients have 4 Servings
  • 1 lb medium shrimp (peeled and deveined)
  • 8 ounces fine egg noodles (or Chinese egg noodles)
  • 4 tablespoons vegetable oil
  • 6 cups shredded cabbage
  • 3 teaspoons garlic (very finely chopped, divided)
  • 2 teaspoons fresh ginger (very finely chopped, divided)
  • 1 to 1-1/2 teaspoons Sichuan peppercorns (coarsely ground)
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon orange juice
  • 6 scallions (sliced)

Instruction

  • Cook the noodles in salted boiling water according to package directions. Drain, place in a large bowl and set aside.
  • While the noodles cook, heat 3 tablespoons of the vegetable oil in a wok or large skillet over high heat.
  • Add 2 teaspoons of the garlic and 1 teaspoon of the ginger and stir fry until fragrant, 30 seconds. Add the cabbage, sugar and about half of the Sichuan pepper. Continue cooking until the cabbage is crisp tender, 4 to 5 minutes. Season with salt and freshly ground black pepper
  • Add the cabbage to the noodles and toss to combine. Taste and adjust the seasoning if needed.
  • Keeping the pan hot, add the remaining tablespoon of vegetable oil along with the sesame oil. Add the balance of the garlic and ginger. Stir fry until fragrant, 30 seconds, then add the shrimp and remaining Sichuan pepper. Stir fry 1 minute, then add the soy sauce and orange juice. Continue cooking, 30 seconds, add the scallions, and stir fry just until the shrimp turn pink and opaque, about 1 minute more. Season to taste with salt and freshly ground black pepper.
  • Divide the noodles between 4 plates, top with shrimp and serve immediately.