Spicy Szechuan Prawn Chow Mein
Spicy Szechuan Prawn Chow Mein
Ingredients
For the Prawns
- 1 pound king prawns, peeled, deveined, tails on or off
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon white pepper
For the Chow Mein Noodles
- 1 pound fresh chow mein noodles, or dried egg noodles
- 1 teaspoon sesame oil
For the Szechuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon Szechuan peppercorns, toasted and ground
- 1 tablespoon chili garlic sauce, or more, to taste
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned
- 1 cup snow peas
- 2 cups napa cabbage, shredded
- 3 green onions, sliced, for garnish
Instructions
- 1
Prepare the prawns: In a medium bowl, combine the king prawns with 1 tablespoon cornstarch, 1 tablespoon Shaoxing wine, and 1/4 teaspoon white pepper. Toss to coat evenly. Let marinate for 15 minutes.
⏱️ 15 min
- 2
Cook the noodles: If using fresh chow mein noodles, follow package instructions to blanch them. Typically, boil for 1-2 minutes until tender-crisp, then drain and rinse with cold water. Toss with 1 teaspoon sesame oil to prevent sticking. If using dried egg noodles, cook according to package directions, then drain, rinse, and toss with sesame oil.
⏱️ 8 min
- 3
Prepare the Szechuan sauce: In a small bowl, whisk together the chicken broth, soy sauce, 1 tablespoon Shaoxing wine, rice vinegar, sugar, 1 teaspoon cornstarch, ground Szechuan peppercorns, and chili garlic sauce. Set aside.
⏱️ 5 min
- 4
Stir-fry the prawns: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated prawns and stir-fry for 2-3 minutes until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove prawns from the wok and set aside.
⏱️ 3 min
- 5
Stir-fry the aromatics and vegetables: Add the remaining 1 tablespoon vegetable oil to the wok. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the red bell pepper and carrots. Stir-fry for 2-3 minutes until slightly tender-crisp. Add the snow peas and napa cabbage and stir-fry for another 2 minutes until the cabbage wilts slightly.
⏱️ 5 min
- 7
Combine and finish: Add the cooked noodles and the cooked prawns back into the wok with the vegetables. Give the Szechuan sauce a quick whisk again and pour it over the noodles and vegetables. Toss everything together quickly for 1-2 minutes, ensuring the sauce coats all ingredients and thickens slightly.
⏱️ 2 min
- 8
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Prawn Chow Mein
For the Prawns
- 1 pound king prawns, peeled, deveined, tails on or off
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon white pepper
For the Chow Mein Noodles
- 1 pound fresh chow mein noodles, or dried egg noodles
- 1 teaspoon sesame oil
For the Szechuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon Szechuan peppercorns, toasted and ground
- 1 tablespoon chili garlic sauce, or more, to taste
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned
- 1 cup snow peas
- 2 cups napa cabbage, shredded
- 3 green onions, sliced, for garnish
Instructions
- 1
Prepare the prawns: In a medium bowl, combine the king prawns with 1 tablespoon cornstarch, 1 tablespoon Shaoxing wine, and 1/4 teaspoon white pepper. Toss to coat evenly. Let marinate for 15 minutes.
⏱️ 15 min - 2
Cook the noodles: If using fresh chow mein noodles, follow package instructions to blanch them. Typically, boil for 1-2 minutes until tender-crisp, then drain and rinse with cold water. Toss with 1 teaspoon sesame oil to prevent sticking. If using dried egg noodles, cook according to package directions, then drain, rinse, and toss with sesame oil.
⏱️ 8 min - 3
Prepare the Szechuan sauce: In a small bowl, whisk together the chicken broth, soy sauce, 1 tablespoon Shaoxing wine, rice vinegar, sugar, 1 teaspoon cornstarch, ground Szechuan peppercorns, and chili garlic sauce. Set aside.
⏱️ 5 min - 4
Stir-fry the prawns: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated prawns and stir-fry for 2-3 minutes until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove prawns from the wok and set aside.
⏱️ 3 min - 5
Stir-fry the aromatics and vegetables: Add the remaining 1 tablespoon vegetable oil to the wok. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the red bell pepper and carrots. Stir-fry for 2-3 minutes until slightly tender-crisp. Add the snow peas and napa cabbage and stir-fry for another 2 minutes until the cabbage wilts slightly.
⏱️ 5 min - 7
Combine and finish: Add the cooked noodles and the cooked prawns back into the wok with the vegetables. Give the Szechuan sauce a quick whisk again and pour it over the noodles and vegetables. Toss everything together quickly for 1-2 minutes, ensuring the sauce coats all ingredients and thickens slightly.
⏱️ 2 min - 8
Serve immediately, garnished with sliced green onions.
⏱️ 1 min