Szechuan Shrimp And Noodle Soup Recipes

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SZECHUAN SHRIMP AND NOODLE SOUP



Szechuan Shrimp and Noodle Soup image

Quick! Quick! Quick! Easy! Easy! Easy! Delicious! Delicious! Delicious! Need I say more? Except that salad and crusty bread would go very nicely!

Provided by ciao4293

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (21 ounce) package green giant create a meal frozen szechuan stir fry meal starter frozen mixed vegetables
3 cups water
8 ounces frozen shelled deveined cooked large shrimp
1 (3 ounce) package chicken-flavored ramen noodles
1 (3 ounce) package shrimp flavor ramen noodle soup (SEASONING PACKET ONLY!)

Steps:

  • In large saucepan, combine frozen vegetables and contents from sauce packet from meal starter, water and shrimp.
  • Cook over high heat until vegetables and shrimp are thawed, stir occasionally.
  • Bring to a boil.
  • Add noodles and contents of seasoning packet from chicken soup mix (WHEN I MADE THIS, I ADDED THE SHRIMP SEASONING PACKET AFTER TASTING. THIS OPTION IS UP TO YOU!).
  • Reduce heat to medium and simmer 3 minutes or until vegetables are tender.
  • Sprinkle each serving with peanuts from meal starter.

HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS



Hot and Sour Shrimp Soup with Noodles and Thai Herbs image

Provided by Food Network

Categories     main-dish

Yield Makes 4 main dish or 8 small s

Number Of Ingredients 16

8-ounces dried rice noodles (flat, fettuccine-shaped)
1 pound medium shrimp
Salt
Few drops sesame oil
2 quarts chicken stock, preferably fresh
6 thin slices fresh galangal or fresh ginger
6 garlic cloves, smashed
2 stalks lemongrass (bottom third only, sliced thinly on the bias)
5 shallots, sliced
4 small serrano chile peppers, coarsely shredded, including seeds
1/4 cup Thai or Vietnamese fish sauce
3 teaspoons sugar
1/4 cup whole fresh cilantro leaves
1/4 cup lightly chopped Asian basil leaves
1/3 cups freshly squeezed lime juice
1 teaspoon freshly ground black pepper

Steps:

  • Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
  • Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
  • Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
  • Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
  • Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.

SHRIMP NOODLE SOUP



Shrimp Noodle Soup image

For extra flavors, add a splash of sherry to the soup before serving.

Provided by Lindsay Perejma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

Steps:

  • In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g

SZECHWAN SHRIMP



Szechwan Shrimp image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 11

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Steps:

  • In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  • Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g

SHRIMP 'N' CHICKEN NOODLE SOUP



Shrimp 'n' Chicken Noodle Soup image

Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup chopped sweet onion
3 green onions, sliced
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons olive oil
2 teaspoons minced garlic
3/4 cup frozen cooked salad shrimp, thawed
1 teaspoon dried rosemary, crushed
1/4 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) chicken broth
1 cup cubed cooked chicken
1 package (3 ounces) chicken ramen noodles
2 tablespoons crumbled cooked bacon, optional

Steps:

  • In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.

Nutrition Facts :

SZECHUAN SHRIMP NOODLE SALAD



Szechuan Shrimp Noodle Salad image

This is a terrific hot weather salad or side dish with your favorite Chinese main dish. Beef or chicken can be substituted also. Enjoy!

Provided by BakinBaby

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb egg noodles (thin Chinese style, or linguini in a pinch)
4 ounces shrimp (small, pre-cooked)
4 ounces snow peas (sliced diagonally)
1/2 lb bean sprouts
1 carrot (cut into matchstick size pieces)
1 egg
5 tablespoons soy sauce
1/2 tablespoon hot pepper sesame oil
1 1/2 teaspoons sugar
1/2 tablespoon sesame oil
1 tablespoon black vinegar
2 tablespoons rice vinegar
3 green onions (minced)
1 tablespoon gingerroot (grated)

Steps:

  • Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
  • To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
  • Rinse vegetables immediately in cold water. Place in refrigerator to cool.
  • Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
  • Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.

Nutrition Facts : Calories 339.9, Fat 6, SaturatedFat 1.4, Cholesterol 155.9, Sodium 1366.8, Carbohydrate 51.6, Fiber 4.6, Sugar 7.6, Protein 20.8

SZECHUAN SHRIMP SALAD



Szechuan Shrimp Salad image

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

10 ounces uncooked thin spaghetti
1/3 cup canola oil
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, sliced
1/2 cup sliced green onions
3 tablespoons minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Nutrition Facts :

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