Sichuan Shrimp with Rice Noodles

1. Soak Rice Noodles

First, soak the rice noodles in hot water for about 15 to 20 minutes until they are pliable. After soaking, drain them thoroughly and let them sit for about an hour to ensure they are ready for cooking.

2. Prepare Shrimp and Marinade

While the noodles are soaking, prepare the shrimp by cleaning and halving them. In a bowl, mix together the oyster sauce, white rice wine, light soy sauce, ginger juice, sesame oil, cornstarch, sugar, salt, and a pinch of white pepper. Add the shrimp to this marinade and let them sit for 20 minutes. This will infuse the shrimp with rich flavors.

3. Stir-Fry Vegetables

Heat a wok over medium-high heat and add 1 tablespoon of scallion oil along with one slice of ginger. Once the ginger is fragrant, stir-fry the snow peas, Sichuan mustard pickle, pepper pickles, red bell peppers, and scallions for about 3 to 4 minutes until the vegetables are slightly tender.

4. Cook Shrimp

In the same wok, heat 1.5 tablespoons of scallion oil and add the second slice of ginger and the garlic. When the ginger and garlic are fragrant, add the marinated shrimp and cook for about 2 minutes until the shrimp turns pink and opaque.

5. Stir-Fry Noodles

Next, heat the wok again and add 2 tablespoons of scallion oil and ½ teaspoon of salt. Add the drained rice noodles and stir-fry them for about 7 minutes until they start to get slightly crispy and are well-coated with the oil. This step is crucial as it ensures that the noodles absorb the flavors and develop the perfect texture.

6. Combine Ingredients

Combine the cooked shrimp and their marinade with the noodles in the wok and stir-fry for another 2 minutes to blend the flavors. Finally, add the stir-fried vegetables back into the wok and mix everything together for another 2 minutes until all the ingredients are evenly combined and heated through.