Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spicy peanut and szechuan pepper noodles
- Preparation and cooking time
- Total time
- Easy
- 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
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.
