Advertisement

Try these spicy peanut and szechuan pepper noodles, then check out our pork biang biang noodles, chicken chow mein, salt and pepper chicken and more Chinese-inspired recipes.

Ingredients

  • for frying groundnut oil
  • 2 tsp Szechuan peppercorns, crushed
  • 1 red chilli, shredded, plus extra to serve
  • 2 cloves garlic, crushed
  • thumb-sized piece ginger, finely chopped 
  • 3 tbsp soy sauce
  • 3 tbsp smooth peanut butter
  • 150ml vegetable stock
  • 300g  cooked egg noodles
  • ½ a bunch spring onions, chopped (including the green bits), plus extra to serve
  • 200g long-stemmed broccoli, halved and blanched
  • 150g edamame beans, blanched

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement