Olive Magazine
Szechuan Peanut Sauce with Egg Noodles

Spicy peanut and szechuan pepper noodles

Published: May 29, 2019 at 5:13 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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
Nutrition:
NutrientUnit
kcal641
fat32.7g
saturates4.5g
carbs55.3g
sugars12.1g
fibre11.6g
protein25.6g
salt4.2g
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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.

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