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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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Szechuan Ginger Stir-Fry With Noodle Pancake

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