Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Szechuan Shrimp Noodle Salad Recipe
    Lost? Site Map

    Szechuan Shrimp Noodle Salad

    Szechuan Shrimp Noodle Salad. Photo by Rita~

    1/3 Photos of Szechuan Shrimp Noodle Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    BakinBaby's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 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



    1. 1
      Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
    2. 2
      To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
    3. 3
      Rinse vegetables immediately in cold water. Place in refrigerator to cool.
    4. 4
      Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
    5. 5
      Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.

    Ratings & Reviews:

    • on May 06, 2009


      For the sauce I just mix the sauce ingredients together, using 1/4 cup "less sodium soy sauce", brown rice vinegar being that is what I had, added 2 cloves of minced garlic. For the salad ingredients I used a 12 ounce bag of bean sprouts, 1 pound noodles, twice the amount of snow peas, shrimp. This is refreshingly healthy good!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Szechuan Shrimp Noodle Salad

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 339.9
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 1.4 g
    Cholesterol 155.9 mg
    Sodium 1366.7 mg
    Total Carbohydrate 51.6 g
    Dietary Fiber 4.5 g
    Sugars 7.5 g
    Protein 20.8 g

    The following items or measurements are not included:

    hot pepper sesame oil

    black vinegar

    Ideas from


    Over 475,000 Recipes Network of Sites