Chili Oil Noodles with Shrimp

Name: Chili Oil Noodles with Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1/2 lb shrimp; 1/8 tsp white pepper; 1/8 tsp baking soda; 1 tbsp light soy sauce (for marinade); 1 tbsp corn starch; 6 cloves garlic, minced and divided in half; 1/2 tbsp ginger, minced; 4 stalks green onion, chopped; 1 tbsp Szechuan chili flake; 1 tbsp sesame seeds; 1/2 tbsp sugar; 1 tbsp Shaoxing wine; 3 tbsp neutral oil; 1 tsp sesame oil; 1 tbsp Chinese black vinegar; 1 tbsp light soy sauce (for sauce); 1/4 tsp MSG; salt, to taste; 8 oz wheat noodles

Chili oil noodles with shrimp is a fast, aromatic Chinese dish combining tender pan-fried shrimp with noodles coated in spiced chili oil infused with garlic, ginger, and Szechuan heat. It comes together in under 20 minutes, making it ideal for busy weeknights.

🌍Chinese 🏷️Chili oil noodles 🏷️Shrimp 🏷️Noodles 🏷️Szechuan Spicy

🏷️

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TikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1/2 lb shrimp
1/8 tsp white pepper
1/8 tsp baking soda
1 tbsp light soy sauce (for marinade)
1 tbsp corn starch
6 cloves garlic, minced and divided in half
1/2 tbsp ginger, minced
4 stalks green onion, chopped
1 tbsp Szechuan chili flake
1 tbsp sesame seeds
1/2 tbsp sugar
1 tbsp Shaoxing wine
3 tbsp neutral oil
1 tsp sesame oil
1 tbsp Chinese black vinegar
1 tbsp light soy sauce (for sauce)
1/4 tsp MSGoptional
salt, to taste
8 oz wheat noodles

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Instructions

1
In a bowl, combine shrimp, white pepper, baking soda, 1 tbsp light soy sauce, and corn starch. Mix well and set aside to marinate.
2
In a separate large, heatproof bowl, combine half of the minced garlic, minced ginger, chopped green onions, Szechuan chili flakes, sesame seeds, and sugar.
3
Heat a wok or large pan over high heat. Add a bit of oil and fry the remaining half of the minced garlic for about 15 seconds until fragrant.
4
Add the marinated shrimp and cook until pink and cooked through. Deglaze the pan with Shaoxing wine.
5
Remove the shrimp from the wok and set aside. In the same wok, heat 3 tbsp of neutral oil to 350°F.
6
Carefully pour the hot oil directly over the chili flake and aromatic mixture in the bowl. Stir to combine.
7
Add sesame oil, Chinese black vinegar, 1 tbsp light soy sauce, MSG (if using), and salt to taste to the sauce bowl. Stir well.
8
Cook the wheat noodles in a pot of boiling water until al dente, according to package directions.
9
Drain the noodles and add them directly to the sauce bowl. Add the cooked shrimp.
10
Toss everything together until the noodles and shrimp are well coated in the sauce. Serve immediately.

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Tips & Notes

Pro tips

Pat shrimp dry before pan-frying to achieve a golden sear and prevent them from steaming.
Divide garlic in half: cook one portion in the chili oil for flavor, and stir the raw half in at the end for freshness and brightness.
Toast the Szechuan chili flakes briefly in oil before adding liquid to release their numbing, aromatic qualities.
Toss noodles with the chili oil sauce immediately after cooking while they're still warm so they absorb the flavors.

Substitutions

Szechuan chili flakes → regular red chili flakes or crushed Aleppo pepper (less numbing, similar heat)
Light soy sauce → dark soy sauce or tamari (darker color and deeper umami, use same amount)
Shrimp → firm white fish or diced chicken breast (adjust cooking time accordingly)

Storage & make-ahead

Store cooked noodles and shrimp separately in airtight containers for up to 3 days; reheat gently in a pan with a splash of water and toss with fresh chili oil sauce.

Common Questions

Can I use frozen shrimp for this recipe?

Yes. Thaw frozen shrimp completely and pat dry before marinating to ensure they cook evenly and develop a good sear.

What does the baking soda do in the shrimp marinade?

Baking soda raises the pH of the shrimp, making them tender and giving them a firmer, more delicate texture when cooked.

Can I make this dish ahead?

Cook the noodles and shrimp separately, then store in the fridge. Reheat gently and toss with the chili oil sauce just before serving to maintain texture and flavor.