Chengdu Style Noodles with Coconut Lime Shrimp

My husband and I were craving some great Chinese food but with all of this yucky weather we didn’t feel like having a night out. The solution? Create some great Chinese food at home of course with these amazing Chengdu style noodles with succulent coconut lime shrimp! The Chengdu part of this dish’s name is because of the wonderful part of China it comes from. Chengdu is the capital of the Sichuan province and it is home to some of the best cuisine in all of China! I learned about this recipe for Chengdu style noodles and where it came from when we studied Asian cooking in culinary school, and I absolutely fell in love with everything about it. I played with it quite a bit to suit what I had on hand in my pantry and fridge. All I did was run out quickly to get the shrimp.

I love the shiny, deep brown of this dressing for the Chengdu style noodles!
I loved the shiny, deep brown of this dressing for the Chengdu style noodles. It was a simple mixture of soy sauce, peanut butter, rice wine vinegar, minced garlic, ground ginger and Chinese five spice. It was simple but oh my goodness was it flavorful.
The gorgeous coconut lime shrimp to go on top of the Chengdu style noodles.
Shrimp is my favorite protein in the world, so that was my natural choice to go with the Chengdu style noodles. I cooked them in coconut oil with lime zest, lime juice and seasoning while my noodles were boiling. The whole dish came together quickly in 30 minutes.

Once the spaghetti cooked, I tossed it with the dressing, sesame oil, Sriracha and the liquid from cooking the shrimp. Then I just piled the shrimp on top and garnished it all with bean sprouts and scallions. It looked so pretty! We had a fantastic take out style dinner right at home and I was one happy woman. I served it with my Chinese scallion bread and it was perfection. Enjoy!

Chengdu Style Noodles
Chengdu Style Noodles with Coconut Lime Shrimp
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Chengdu Style Noodles
Chengdu Style Noodles with Coconut Lime Shrimp
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 6 tablespoons soy sauce
  • 4 tablespoons peanut butter
  • 4 teaspoons rice wine vinegar
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Chinese five spice
  • 1 can bean sprouts 6 ounce size
  • 1 pound spaghetti
  • 2 tablespoons coconut oil
  • 1 pound shrimp peeled and deveined
  • 1 pinch salt
  • 1 pinch freshly cracked black pepper
  • 1 whole lime zested and juiced
  • 2 teaspoons Sriracha
  • 2 teaspoons sesame oil
  • 2 whole scallions thinly sliced
  1. First, stir all of the ingredients for the dressing together thoroughly in a bowl and then set it aside. Get a large pot of water on the stove and bring it to a boil. Once it is boiling, transfer the bean sprouts to a mesh strainer and lower them into the water for 5 seconds to make them tender. Then run them under cold water to stop the cooking and set them aside. Salt the water generously. Boil the spaghetti in the bean sprout flavored and salty water just until tender for about 8 minutes.
  2. While the spaghetti cooks, prepare the shrimp. Heat the coconut oil in a large skillet over medium high heat. Add the shrimp and cook them until they are pink and opaque. While they cook, flavor the shrimp with the salt, pepper, lime zest and lime juice. Once the shrimp is done, remove them to a plate while leaving the liquid behind. The spaghetti should be just about done at this point. Drain it, then toss it in a large bowl with the Sriracha, sesame oil, the shrimp cooking liquid and the dressing. Arrange the noodles on a large platter, then arrange the shrimp on top of it. Sprinkle the bean sprouts and scallions on top for garnish and serve family style immediately!