Sichuan Sauce Noodles Stir-fry
This Sichuan Sauce Noodles Stir-fry is super easy to stir-fry, loaded with umami and spice, and it’s the perfect back-pocket recipe for busy weeknights and meal prep! Feel free to customize it with your choice of protein and/or veggies.
Tasty, spicy, a little sweet, extra slurpy noodles with juicy jumbo black tiger prawns. Plus plenty of veggies including leafy and wholesome bok choy, Asian black mushrooms, and cute and crisp baby corn!
👆 That right there is my idea of the perfect weeknight dinner.
Friends, this recipe came about on a clean-out-the-fridge-before-the-weekend day, and it’s been on regular rotation ever since.
This Sichuan Sauce Noodle Stir-fry is quick and easy to make (we’re talking 35 minutes tops), loaded with umami and spicy, garlicky flavors, and 100% customizable when it comes to your choice of protein and veggies! 👌
And as mentioned, it’s the perfect recipe to make when you want to clean out your fridge, and I think you are going to love it! 🤗
SICHUAN SAUCE NOODLES STIR-FRY INGREDIENTS
To make this Sichuan Sauce Noodle Stir-fry, you will need the following ingredients:
- Aromatics: You’ll need some minced garlic and ginger, as well as spring onion. Chop up the spring onion into one inch pieces and separate the white parts from the green parts. (The whites will be stir-fried first, but the greens will be used only for garnish.)
- Red Chilies: I like to use chopped fresh red chilies in this stir-fry noodles recipe for extra heat. But feel free to adjust the quantity to taste and/or deseed the chilies if you like. If you rather not include chilies in your noodles, you can totally omit the chilies altogether.
- Veggies: I used some baby corn, Asian black mushrooms (such as shitake), and bok choy. But feel free to add whichever stir-fry friendly vegetables you like or have on hand.
- Sichuan Stir-fry Sauce: A combination of low sodium soy sauce, Shao Xing rice wine, dark soy sauce, Fried Garlic in Chili Oil, Sichuan chili oil, and some oyster sauce.
- Jumbo Prawns: I used jumbo black tiger prawns, but you can also just use shrimp instead. In fact, practically any type of protein tastes good in this noodles stir-fry! So feel free to swap the prawns for sliced pork, beef, chicken, etc. (Pro-tip: If using prawns or shrimp, I recommend getting already peeled and deveined ones to save time.)
- Oils: I use peanut oil for the stir-fry, but feel free to use any oil with a high smoke point (i.e. avocado oil) that you have on hand. I also use a little sesame oil to make the dish more aromatic, and chili oil for a little extra kick of heat! The latter is completely optional, so leave it out if you don’t want the extra heat!
- Noodles: I used Japanese udon noodles, but any of your favorite noodles will work. You can even use a noodle type of pasta such as linguini, fettuccine, or spaghetti.
- Toasted Sesame Seeds (optional): Feel free to top the noodles with some toasted sesame seeds for extra texture.
A NOTE ON THE CHILI OILS…
Sichuan chili oil: I use a readymade bottle of Sichuan Chili oil, which is made with Sichuan pepper, aromatics, and oil. My favorite brand is Grandpa Sichuan Pepper. But you can use any readymade jar of Sichuan chili oil that’s easy to find for you. You should be able to locate it in an Asian grocery store. Alternatively you can order this Sichuan chili oil online, or check out this page for where to find a readymade jar made by Blank Slate Kitchen if you happen to live in the USA.
Fried Garlic in Chili Oil: I use S&B’s Fried Garlic in Chili Oil for some fiery garlic flavor in this recipe. This stuff is super tasty and I recommend using S&B’s over any other brand as the flavors are more pronounced.
HOW TO MAKE SICHUAN SAUCE NOODLES STIR-FRY
Since this is a stir-fry recipe and the ingredients cook very quickly once they hit the wok, I recommend getting all the prep work out of the way first. Start by…
- Preparing the Aromatics & Vegetables: Chop the garlic, onion, red chilies, and spring onion. Then soak the mushrooms and slice the meaty part, and cut the baby corn in half lengthwise. Rinse the bok choy and cut off and discard the ends. Then, slice across the middle to separate the light green parts from the leafy dark green parts.
- Clean and rinse the prawns: Peel and devein the prawns (if needed) and rinse thoroughly.
- Sichuan Stir-fry Sauce: Combine all the sauces in a medium bowl and stir with a spoon to combine.
- Cook the noodles: Cook the noodles according to package instructions in a large wok filled with boiling water. Drain and set aside. (I like to run water over the noodles to prevent them from sticking and cooking further.) Then, wipe out the wok with a paper towel and set it back on the stove.
Now that all of the ingredients are prepped and ready to go, it’s time to start cooking this delicious Sichuan Sauce Noodles Stir-fry with Jumbo Prawns! Simply…
- Cook the aromatics: Heat peanut oil, chili oil (if using) and sesame oil in the wok over medium-high heat. Once the oils are hot, add the onion, garlic, and spring onion whites and stir-fry until fragrant.
- Add chilies & baby corn: Add the fresh red chilies and baby corn and continue stir-frying to combine.
- Cook the prawns: Add the jumbo prawns and season them with freshly cracked black pepper. Continue stir-frying and tossing until they are cooked.
- Add the noodles & sauce: Add the noodles, then immediately pour the contents of the Sichuan Stir-fry Sauce over them. Continuously toss to combine and coat everything in the sauce for two to three minutes. The sauce will start to thicken at this point.
- Add the bok choy: Add the bok choy and cook until the greens have wilted and the white parts have softened slightly. (By the way, if the sauce thickens too much and looks a little dry, simply add a tablespoon or two of water and continue tossing for another minute.) Taste and season the noodles with more black pepper if needed, then switch off the heat.
- To Serve: Divide the Sichuan Sauce Noodle Stir-fry with Jumbo Prawns in four plates and garnish with the chopped spring onion greens and toasted sesame seeds if desired. Serve immediately while it’s nice and hot off the stove!
Alternatively, you can pack up the noodles in individual meal prep containers and enjoy throughout the week. 🤗
There are multiple ways you can customize this recipe to suit your taste. Below are a few ideas.
- Make it vegetarian/vegan: You can totally make this with tofu instead of prawns. Simply just dice up a block of firm tofu into cubes, and pan-fry in a little bit of oil with some salt and pepper. In addition, use a vegetarian mushroom flavored oyster sauce. Add the tofu to the stir-fry when you add the noodles and sauce and toss to combine. Alternatively, you can omit the protein altogether and make a veggie Sichuan sauce stir-fried noodles with plenty of your favorite veggies!
- Make it gluten-free: Use tamari in place of the soy sauce (or gluten-free soy sauce – I like Kikkoman’s). Also, be sure to use a gluten-free dark soy sauce and gluten-free oyster sauce, as well as any type of gluten-free noodles you like.
- Make it vegetarian/vegan AND gluten-free: Make it with tofu, gluten-free noodles, tamari or a gluten-free soy sauce, and a gluten-free vegetarian oyster sauce.
- Swap the protein: Feel free to make this with chicken, sliced pork, sliced beef, shrimp, pan-fried tofu cubes, etc. instead of jumbo prawns.
- Use different veggies: Swap and/or add any of your favorite stir-fry friendly veggies. Some ideas include, snap peas, bell peppers, green beans, broccoli, cauliflower, etc.
- Use different noodles: You are welcome to use any type of noodles that are great for stir-frying. Ramen, vermicelli, egg noodles, rice noodles, or hokkien noodles are all great options. You can also make this with any noodle of pasta such as linguini, spaghetti, tagliatelle, or fettuccine if you like.
MORE ASIAN NOODLES RECIPES
Looking for more easy weeknight noodles recipes? Below are my favorites and are on regular rotation in my home!
- Creamy Spicy Korean Udon Noodles with Bulgogi Chicken
- Stir-fried E-fu Noodles with Shrimp
- Spicy Dan Dan Noodles with Wontons
- Browse the entire noodles recipe collection.
Check out the other recipes from this Noodles & Pasta mini-series!
- Kung Pao Chicken Linguini
- Sundried Tomato Pesto Pasta with Cajun Chicken
- Spicy Korean Seafood Soup Noodles (Jjamppong)
- Cream Sauce Seafood Pasta (with White Wine Cream Sauce)
MADE THIS RECIPE? If you make this recipe, leave a comment and review it below with a STAR rating! I always appreciate your feedback and it helps other readers that are thinking of making the recipe. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share.Print
Sichuan Sauce Noodle Stir-fry
This Sichuan Sauce Noodles Stir-fry is super easy to stir-fry, loaded with umami and spice, and it’s the perfect back-pocket recipe for meal prep and busy weeknights! Feel free to customize it with your choice of protein and/or veggies.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Noodles
- Method: Stir-fry
- Cuisine: Chinese
Aromatics & Vegetables:
- 10 Garlic cloves – minced
- ½ Yellow Onion – thinly sliced
- 8–15 Red Chilies, to taste – chopped
- 150g / 6-7 pieces Asian Black Mushrooms (such as Shitake) – soaked, stubs discarded (or reserved to make broth another day), and the meaty part thinly sliced
- 75g / 6 pieces Baby Corn – cut in half lengthwise
- 240–260g / 10-11 small pieces Bok Choy – rinsed, ends cut off and discarded, and sliced across the middle to separate the light green parts from the leafy dark green parts
- 3 Spring Onions (Scallions) – chopped, whites & greens separated
Sichuan Stir-fry Sauce:
- 2 TBLS Low Sodium Soy Sauce
- 4 TSP Shao Xing Rice Wine
- 2.5 TSP Dark Soy Sauce
- 3 TBLS Fried Garlic in Chili Oil, to taste (I use S&B’s but feel free to use any other Chinese chili oil with chili flakes and garlic)
- 2.5 – 3 TBLS Sichuan Chili Oil (I use one that’s called Grandpa Sichuan Pepper)
- 6 TBLS Oyster Sauce
- 500g Jumbo Black Tiger Prawns – peeled, deveined, and rinsed thoroughly (feel free to swap for sliced pork, beef, chicken, shrimp, or pan-fried tofu cubes)
- ½ – 1 TSP freshly cracked Black Pepper, to taste
- 2 packs (400g) Udon Noodles
- 1 TBLS Peanut Oil
- 1 – 2 TSP Chili Oil, (optional)
- 2 TSP Sesame Oil
- 2 TBLS Water, or as needed
- Toasted Sesame Seeds (optional)
- Prepare the Aromatics & Vegetables: Chop the aromatics and vegetables as indicated in the “Ingredients” section.
- Clean and rinse the prawns: Peel and devein the prawns and rinse thoroughly. (Pro-tip: Buy already peeled and deveined prawns to save time)
- Sichuan Stir-fry Sauce: Combine all the sauces in a medium bowl and stir with a spoon to combine.
- Cook the noodles: Cook the noodles according to package instructions in a large wok filled with boiling water. Drain and set aside. (I like to run water over the noodles to prevent them from sticking and cooking further.) Wipe out the wok with a paper towel and set it back on the stovetop.
For the Sichuan Sauce Noodle Stir-fry:
- Cook the aromatics: Heat peanut oil, chili oil (if using) and sesame oil in the wok over medium-high heat. Once hot, add the onion, garlic, and spring onion whites and stir-fry for 2-3 minutes until fragrant.
- Add chilies & baby corn: Add the fresh red chilies and baby corn and continue stir-frying for a 1-2 minutes to combine.
- Cook the prawns: Add the jumbo prawns, season with freshly cracked black pepper, and stir-fry for 3-4 minutes until no longer translucent and grey.
- Add the noodles & sauce: Add the noodles and immediately pour the contents of the sauce bowl over them. Toss to combine and coat everything in the sauce. The sauce will start to thicken.
- Add the bok choy: Add the bok choy and cook for 1-2 minutes until the green parts have wilted and the white parts have softened slightly. (Note: At this point and if the sauce thickens too much and looks dry, add 1-2 tablespoons of water or as needed, and continue tossing for another minute or two.) Taste and season with more black pepper if needed, then switch off the heat.
- To Serve: Divide the Sichuan Sauce Noodle Stir-fry with Jumbo Prawns in four plates and garnish with the chopped spring onion greens toasted sesame seed if desired. Serve immediately!
- You can pack up the noodles into individual meal prep containers and enjoy throughout the week.
- Serving Size: 1 plate
- Calories: 564
- Sugar: 11.6g
- Sodium: 1744.9mg
- Fat: 23.5g
- Saturated Fat: 2.9g
- Unsaturated Fat: 6.2g
- Trans Fat: 0.1g
- Carbohydrates: 55.3g
- Fiber: 5.1g
- Protein: 35.7g
- Cholesterol: 201.3mg
Keywords: stir-fry noodles, noodles, weeknight noodles, shrimp noodles, prawn noodles, wok-fried noodles, spicy noodles, dinner, weeknight
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