Spicy Kung Pao Noodles with shrimp is inspired by the famous Szechuan Kung Pao Chicken. The spicy, savory, sweet, and tangy sauce is one of the elements that makes this dish addicting. Making stir-fried noodles with this sauce is no exception !
Cook the noodles/pasta according to direction. Under cook it a little because we will be stir frying it
Place the shrimp in a bowl and mix in the marinade ingredients and let it marinade for 15 minutes. Cut the dried chilis in half or into 2-inch sections with scissors. Discarding the seeds. Combine the sauce ingredients in a bowl and set aside
Add cooking oil to the wok or skillet and heat over a high flame. When the oil is hot but not yet smoking, add the dried chilis and Szechuan peppercorns (if using) and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating)
Add in the shrimp and stir fry over a high flame, stirring constantly. As soon as the shrimp started to turn pink, add the ginger, garlic, and scallions and continue to stir-fry for 1 minute until they are fragrant and the shrimp is cooked through
Add in the cooked noodles/pasta. Give the sauce a stir to make sure the corn starch dissolves. Add it to the wok, continue to stir and toss to evenly coat the noodles and shrimp with the sauce. Have a final taste and add more soy sauce if needed. It should taste savory, hint of sweetness and somewhat tangy from the vinegar. Sprinkle in the peanuts and scallions and serve immediately
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