Szechuan Peanut Sauce with Egg Noodles

Spicy peanut and szechuan pepper noodles

  • serves 2
  • Easy

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



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

  • Kcals 641
  • Fat 32.7g
  • Saturates 4.5g
  • Carbs 55.3g
  • Sugars 12.1g
  • Fibre 11.6g
  • Protein 25.6g
  • Salt 4.2g