Skip the greasy Chinese takeout and try my so-simple 10 minute stir-fry instead! Filled with colorful peppers, snap peas and juicy shrimp in a flavorful sauce, this dish is sure to become a regular at your dinner table.

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5 from 1 vote

Szechuan Noodles with Shrimp, Peppers, & Snap Peas

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 servings
Calories: 414kcal


  • 8 oz pad Thai style rice stick noodles
  • 1 cup chicken broth
  • 2 TB soy sauce
  • 1 TB dry sherry
  • 2 tsp cornstarch
  • 1 lb shrimp large, peeled and deveined
  • 1 TB sesame oil divided
  • 1 red bell pepper large, cut into thin strips
  • 1 yellow bell pepper large, cut into thin strips
  • 1 cup snap peas strings removed
  • 1 jalapeño seeded and minced
  • 1 TB garlic minced
  • 2 tsp chili garlic paste
  • 4 scallions chopped, plus additional for garnish
  • 1/2 cup cilantro chopped
  • 1 TB sesame seeds


  • Cook noodles according to package instructions. Drain well and spray lightly with cooking spray to avoid clumping.
  • Combine broth and 1 TB soy sauce in a small bowl.
  • In a medium bowl, combine cornstarch, 1 TB soy sauce, and sherry. Add shrimp and toss to coat.
  • Heat 1 tsp sesame oil in a large nonstick skillet over medium-high heat. Add the peppers, snap peas, and jalapeño and stir-fry for one minute.
  • Add the garlic, ginger, chili-garlic paste, and chopped scallion and cook for 30 seconds or until fragrant.
  • Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
  • Add drained noodles and the broth mixture, and cook for 1 minute or until sauce thickens. Stir in the cilantro and remaining 2 tsp sesame oil and serve garnished with chopped scallions and sesame seeds.


Calories: 414kcal | Carbohydrates: 56g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1708mg | Potassium: 402mg | Fiber: 3g | Sugar: 2g | Vitamin A: 31% | Vitamin C: 149.8% | Calcium: 22.6% | Iron: 24.6%

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