Szechuan Noodles

Szechuan Shrimp / Tofu / Chicken 

(Serves 4)


400g Fresh noodles (Shanghai, Hakka, etc or 200g dry Rice noodles) 

2tbsp Toasted sesame oil

4 Green onions cut on the diagonal(1 for garnish)

1 Carrot julienne

1 Celery stalk sliced

8 Fresh shiitakes (or 6 rehydrated) sliced (remove stem)

1c Fresh cilantro (1/4 for garnish) chopped

1 Tbsp Toasted sesame seeds

1c Smoke & Tears M.C RIX Szechuan sauce

1c Noodle water

1Tbsp Dark soy sauce

1 Lime juiced

1Tbsp Rice vinegar

1Tbsp Diamond kosher salt (or 2 tbsp tamari)

400g Shrimp (shells removed)


Black sesame

Chili strings/flakes or sliced finger chillies 

Toasted cashews crumbled 

Cilantro & green onion


Bring a pot of water to a simmer and heat up a heavy bottom medium sized wok. Sauté vegetables and your protein with the sesame oil until carrots begin to soften in the wok. In the meantime boil your chosen noodles as directed by their instructions) Strain out the noodles but reserve a cup of liquid.  Add the noodles to the wok and fry for about a minute. Add the rest of the ingredients and heat through. 

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