1 pound peeled and deveined, medium-size raw shrimp (3 1/40 count)
1/4 cup spicy Szechuan sauce
2 cups shredded napa cabbage
1 cup fresh snow peas, trimmed and cut into 1-inch pieces
3/4 cup shredded carrots
1/4 cup loosely packed fresh cilantro leaves
3 green onions, thinly sliced
How to Make It
Cook noodles according to package directions; drain.
Stir together flavor packet from noodles and chicken broth in a 3-qt. saucepan. Bring to a boil; add shrimp, and cook 3 minutes. Stir in Szechuan sauce and next 3 ingredients. Cook 2 minutes. Stir in noodles, cilantro, and green onions.
Note: We tested with Annie Chun's All Natural Asian Cuisine Teriyaki Meal Starter and House of Tsang Szechuan Spicy Stir Fry Sauce.
This is the easiest recipe ever, and everyone I've ever made it for LOVES it. It's my go-to for simple yet slightly impressive. I know some of the ingredients get a little pricey, but for the sake of deliciousness, I would make this soup in a pinch no matter what. I've played around with adding ginger and jalapeno...this is a good blank slate recipe that you can toy around with. About to try it on the new boyfriend...I'm a little cocky due to the fact that this dish delivers, but I'm pretty sure this'll win him over.