Spicy peanut and szechuan pepper noodles

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

30 minutes
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

May 29, 2019 at 5:13 pm

Ingredients

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

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.