Pan-Seared Sichuan Shrimp with Mung Bean Noodles

Pan-Seared Sichuan Shrimp with Mung Bean Noodles

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 4 Servings

Mung bean noodles, also known as Chinese vermicelli, cellophane noodles or bean thread noodles are a transparent Asian noodle made from mung bean starch. Try them tossed with succulent pieces of sautéed shrimp in this simple recipe.


  • 6 ounces dried mung bean noodles or vermicelli
  • 1 pound medium shrimp, shelled and deveined
  • Salt and freshly ground white pepper
  • 1 teaspoon ground Sichuan peppercorns
  • 3 tablespoons vegetable oil
  • 4 large scallions, thinly sliced
  • 2 tablespoons finely grated fresh ginger
  • 1/3 cup soy sauce or tamari
  • 3 tablespoons Chinese black vinegar or balsamic vinegar
  • 1-1/2 teaspoons chile oil


  1. Prepare the mung bean noodles according to package directions.
  2. In the meantime, sprinkle the shrimp with salt, pepper and 1/2 teaspoon of the peppercorns. Place 1 tablespoon of the oil into a large sauté pan over medium-high heat and add the shrimp once the oil becomes very hot.
  3. Sauté the shrimp for 3 minutes, turning once until no longer pink, transfer to a place and set aside.
  4. Place the remaining oil into the pan. Once the oil begins to shimmer, add the scallions and ginger and sauté for 1 minute, then add the mung bean noodles, soy sauce, vinegar, chile oil and the remaining peppercorns and sauté the mixture for 1-1/2 minutes. Season the mixture with additional salt and pepper and then serve immediately.


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