Spicy peanut and szechuan pepper noodles

Name: Spicy peanut and szechuan pepper noodles
Total time: 30 min
Yield: Serves 2
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

Published: May 29, 2019 at 5:13 PM

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Serves 2

Easy

Total time: 30 mins

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The hint of szechuan spice and fiery ginger in these buttery peanut noodles – and the fact they’re ready in only 30 minutes – means they’ll quickly become your new go-to midweek dinner

Vegetarian

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

Ingredients

Nutrition

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

Nutrition: per serving

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.

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