Begin by gathering all your ingredients for the Spicy Szechuan Shrimp and Noodles. If using frozen shrimp, place them under cold water to thaw. Chop your mixed vegetables into bite-sized pieces, mince the garlic, and set aside.

Bring a large pot of water to a rolling boil over high heat. Add the rice noodles and cook according to package instructions until al dente, usually about 4–6 minutes. Once cooked, drain the noodles in a colander and toss them with a splash of oil to prevent sticking.

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant. Toss in your chopped mixed vegetables and stir-fry for 2 to 3 minutes until tender-crisp.

Push the sautéed vegetables to one side of the skillet. Add the thawed shrimp to the empty space, along with the Szechuan peppercorns and a touch of chili oil. Cook the shrimp for 3 to 4 minutes until they turn pink and opaque.

While the shrimp is cooking, prepare the sauce by combining soy sauce, rice vinegar, brown sugar, and the remaining chili oil in a small bowl. Pour this mixture over the shrimp and sautéed vegetables once the shrimp is cooked.

Finally, add the cooked rice noodles into the skillet with the shrimp and vegetables. Gently toss everything together until well-coated and heat through for an additional 2 minutes.