Spicy peanut and szechuan pepper noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- for frying groundnut oil
- 2 tsp Szechuan peppercornscrushed
- 1 red chillishredded, plus extra to serve
- 2 cloves garliccrushed
- thumb-sized piece gingerfinely chopped
- 3 tbsp soy sauce
- 3 tbsp smooth peanut butter
- 150ml vegetable stock
- 300g cooked egg noodles
- ½ a bunch spring onionschopped (including the green bits), plus extra to serve
- 200g long-stemmed broccolihalved and blanched
- 150g edamame beansblanched
Nutrition:
- kcal641
- fat32.7g
- saturates4.5g
- carbs55.3g
- sugars12.1g
- fibre11.6g
- protein25.6g
- salt4.2g
Method
step 1
Heat 2 tbsp of oil in a wok or large frying pan and add the peppercorns. Cook for a minute, then add the chilli, garlic and ginger, and fry for another minute.
step 2
Add the soy sauce, peanut butter and stock, and simmer for a few minutes, stirring until everything comes together. Add a splash more water if you need to – it should be saucy enough to coat the noodles. Add the noodles and vegetables, and toss until heated through. Serve sprinkled with extra chilli and spring onions, if you like.
