Spicy Seafood Noodles
A soul-warming bowl of chewy wheat noodles swimming in a bold, numbing-spicy broth bursting with fresh shrimp, tender mussels, and authentic Sichuan flavors.
Story
This dish brings the iconic málà (numbing-heat) flavor of Sichuan cuisine straight to your kitchen. The interplay between the tingling Sichuan peppercorns and the fiery chili bean paste creates that signature tongue-tingling sensation, while the fresh seafood adds sweet, briny contrast to the complex broth.
Ingredients
wheat noodles
400g
large shrimp, peeled and deveined
200g
fresh mussels, cleaned
150g
chicken or seafood stock
4 cups
Sichuan peppercorns
1 tablespoon
chili bean paste (doubanjiang)
2 tablespoons
garlic, minced
4 cloves
fresh ginger, sliced
1 inch
green onions, chopped
3 stalks
vegetable oil
3 tablespoons
bok choy or spinach
200g
salt
to taste
Instructions
1
Toast the aromatics
Heat oil in a large pot over medium heat. Add Sichuan peppercorns, garlic, and ginger. Stir-fry until fragrant, about 1 minute. Add the chili bean paste and cook until the oil turns red and deeply aromatic, roughly another minute.
2
Build the broth
Pour in the stock and bring to a rolling boil. Lower the heat and let it simmer for 10 minutes so the flavors meld together beautifully. Season with salt to taste.
3
Cook the seafood
Add the shrimp and mussels to the gently bubbling broth. Cook just until the shrimp turn pink and the mussels open up, about 3-4 minutes. Lift the seafood out with a slotted spoon and set aside.
4
Cook the greens and noodles
Add the bok choy to the broth and let it wilt for about 1 minute. Drop in the noodles and cook according to package directions, typically 3-4 minutes until tender but still chewy.
5
Assemble and serve
Divide noodles and greens between deep bowls. Ladle the hot, fragrant broth over the noodles. Top each bowl with the cooked shrimp and mussels. Sprinkle generously with fresh green onions and serve immediately while piping hot.
