Sichuan Prawn Konjac Noodles
Konjac noodles dry-fried until they squeak, then prawns and pak choi through chilli oil, sichuan pepper and black vinegar.
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Join HomecookedIngredients
- 200 g Konjac noodles (shirataki)
- 200 g Shrimp
- 150 g Bok choy
- 2 tsp Chili oil
- ½ tsp Sichuan peppercorn
- 2 tsp Chinkiang black vinegar
- 10 g Ginger (optional)
- 2 tsp Light soy sauce (optional)
- 10 g Cilantro (optional)
Method
- Blot the prawns dry, split the pak choi lengthways, grate the ginger and pick the coriander leaves.
- Toast the sichuan peppercorns in a dry pan until fragrant, crush them, then in the same pan rinse-drained konjac noodles are dry-fried four minutes until they squeak and stop weeping water.
- Add the chilli oil to the dried noodles, push them to the rim and sear the prawns in the bare middle, ninety seconds a side, until they curl tight.
- Add the pak choi and ginger with a splash of water and cover for two minutes, until the stems go translucent at the edge.
- Off the heat, turn everything together with the soy and black vinegar, then scatter the crushed sichuan pepper and the coriander over the top.
About Sichuan Prawn Konjac Noodles
Sichuan Prawn Konjac Noodles is a Chinese lunch or dinner that comes together in about 21 minutes and serves 1. It fits anti-inflammatory eating.
Sichuan Prawn Konjac Noodles: frequently asked questions
Is Sichuan Prawn Konjac Noodles gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Sichuan Prawn Konjac Noodles?
The core ingredients are essential, but you can leave out ginger, light soy sauce, cilantro — they're optional and mainly there for extra flavor or finish.
How many servings does Sichuan Prawn Konjac Noodles make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.