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.


  • 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


  • 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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