Szechuan Ginger Stir-Fry With Noodle Pancake Recipe

Name: Szechuan Ginger Stir-Fry With Noodle Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup stir-fry sauce; 1/3 cup water; 1 garlic clove, pressed; 1/2 teaspoon cornstarch; 1/2 teaspoon dried crushed red pepper; 1/4 cup vegetable oil, divided; 6 ounces fine egg noodles, cooked; 1 1/4 pounds assorted seafood; 1 tablespoon minced fresh ginger; 1/4 to 1/2 teaspoon hot chili oil; 2 medium-size red or yellow bell peppers, cut into thin strips; 1 (6-ounce) package frozen snow pea pods, thawed

Servings: persons

1/2 cup stir-fry sauce
1/3 cup water
1 garlic clove, pressed
1/2 teaspoon cornstarch
1/2 teaspoon dried crushed red pepper
1/4 cup vegetable oil, divided
6 ounces fine egg noodles, cooked
1 1/4 pounds assorted seafood
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon hot chili oil
2 medium-size red or yellow bell peppers, cut into thin strips
1 (6-ounce) package frozen snow pea pods, thawed

1
Stir together first 5 ingredients; set aside.
2
Heat 2 tablespoons vegetable oil in a 12-inch nonstick skillet or wok over medium-high heat. Add noodles, pressing evenly into bottom of skillet. Cook 8 minutes or until bottom is golden and crispy. Carefully invert onto a plate; return to skillet, crisp side up. Cook 5 minutes or until bottom is golden. Place on a serving platter, and cut into 6 wedges. Cover and keep warm.
3
Stir-fry seafood and ginger in 1 tablespoon vegetable oil and chili oil in skillet 2 minutes; remove from skillet. Add remaining 1 tablespoon vegetable oil, and stir-fry bell pepper and pea pods 2 minutes or until pepper is crisp-tender. Return seafood and stir-fry sauce mixture to skillet. Cook, stirring constantly, until mixture boils and thickens. Spoon over noodle wedges, and serve immediately.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup stir-fry sauce, 1/3 cup water, 1 garlic clove, pressed, 1/2 teaspoon cornstarch, and more.

Yes, Szechuan Ginger Stir-Fry With Noodle Pancake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Szechuan Ginger Stir-Fry With Noodle Pancake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions