2teaspoonsfresh ginger, very finely chopped, divided
1 to 1-1/2teaspoonsSichuan peppercorns, coarsely ground
Salt and freshly ground black pepper
Cook the noodles in salted boiling water according to package directions. Drain, place in a large bowl and set aside.
While the noodles cook, heat 3 tablespoons of the vegetable oil in a wok or large skillet over high heat.
Add 2 teaspoons of the garlic and 1 teaspoon of the ginger and stir fry until fragrant, 30 seconds. Add the cabbage, sugar and about half of the Sichuan pepper. Continue cooking until the cabbage is crisp tender, 4 to 5 minutes. Season with salt and freshly ground black pepper
Add the cabbage to the noodles and toss to combine. Taste and adjust the seasoning if needed.
Keeping the pan hot, add the remaining tablespoon of vegetable oil along with the sesame oil. Add the balance of the garlic and ginger. Stir fry until fragrant, 30 seconds, then add the shrimp and remaining Sichuan pepper. Stir fry 1 minute, then add the soy sauce and orange juice. Continue cooking, 30 seconds, add the scallions, and stir fry just until the shrimp turn pink and opaque, about 1 minute more. Season to taste with salt and freshly ground black pepper.
Divide the noodles between 4 plates, top with shrimp and serve immediately.
Tips for Making This Recipe
About Sichuan (Szechuan) Pepper:
Sichuan pepper is actually a berry and not a member of the peppercorn family, but the texture is very similar to black peppercorns. They pack a fair amount of heat and have a perfume like fragrance and distinctive flavor. Find them at Asian markets and online spice merchants.