Sichuan Sauce Noodle Stir-fry

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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.

Author: Lavina
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 4 1x
Category: Noodles
Method: Stir-fry
Cuisine: Chinese

Ingredients

Scale

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

Other:

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

Toppings:

Toasted Sesame Seeds (optional)

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Instructions

Prep:

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!