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Home » Recipes

Spicy Peanut and Szechuan Pepper Noodles

Published: May 30, 2022 · Modified: Feb 5, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Spicy peanut szechuan noodles in blue and white bowl
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I've been looking back at past issues of food magazines I've held on to and found this recipe for spicy peanut and szechuan pepper noodles in the May 2019 Olive magazine.   I didn't make it at the time...not sure why...!!

It's a pretty spicy dish, but we really enjoy it.   Feel free to dial back the amount of szechuan peppercorns used, or deseed the chillis if you know they're spicy, if you want to reduce a bit of the heat.

I love satay sauce, and this spicy hot version with egg noodles and vegetables is full of flavour, and the vegetables still have some bite too.

Tips

  • To blanch the broccoli and edamame beans – add the vegetables to a saucepan of boiling salted water. Bring back to the boil, cover with the lid and simmer for 2 minutes.   Drain in a colander and refresh under cold water.  Set aside until ready to be added at step 2 of the instructions.
  • This spicy peanut and szechuan pepper noodles recipe is easily adapted if you’re cooking for less or more people.

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How to make this Spicy Peanut and Szechuan Pepper Noodles

Ingredients

  • 2 tbsp groundnut oil
  • 2 tsp Szechuan peppercorns, crushed
  • 1 red chilli, shredded, plus extra to serve
  • 2 cloves garlic, crushed
  • a thumb-sized piece ginger, finely chopped 
  • 3 tbsp soy sauce
  • 3 tbsp smooth peanut butter
  • 150ml vegetable stock
  • 300g cooked egg noodles (150g dried)
  • half a bunch spring onions, chopped (including the green bits), plus extra to serve
  • 200g tenderstem broccoli, halved and blanched (see Tips)
  • 150g edamame beans (I use frozen), blanched (see Tips)

Instructions

  1. Heat 2 tbsp of oil in a wok or large frying pan over a high heat and add the peppercorns. Cook for 30 seconds, then add the chilli, garlic and ginger, and fry for another minute. 
  2. Add the soy sauce, peanut butter and stock, and simmer for 2 to 3 minutes, stirring until everything comes together. Add a splash of water if you need to – it should be saucy enough to coat the noodles. Then, add the noodles and vegetables and toss until heated through (about 2 minutes). Serve sprinkled with extra chilli and spring onions, if you like.

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Spicy peanut szechuan noodles in blue and white bowl

Spicy Peanut and Szechuan Pepper Noodles

By: Deborah
Full of flavour spicy hot peanut sauce, egg noodles and vegetables - delicious!
PREP: 15 minutes minutes
COOK: 10 minutes minutes
TOTAL: 25 minutes minutes
Course: Main
Cuisine: Chinese
Servings: 2 people
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Equipment

  • Wok

Ingredients

  • 2 tbsp groundnut oil
  • 2 tsp Szechuan peppercorns crushed
  • 1 red chilli shredded, plus extra to serve
  • 2 cloves garlic crushed
  • a thumb-sized piece ginger finely chopped
  • 3 tbsp soy sauce
  • 3 tbsp smooth peanut butter
  • 150 ml (½ cup) vegetable stock
  • 300 g (10.6 oz) cooked egg noodles 150g dried
  • half a bunch spring onions chopped (including the green bits), plus extra to serve
  • 200 g (7.1 oz) tenderstem broccoli halved and blanched (see Notes)
  • 150 g (5.3 oz) edamame beans I use frozen, blanched (see Notes)

Instructions

  • Heat 2 tbsp of oil in a wok or large frying pan over a high heat and add the peppercorns. Cook for 30 seconds, then add the chilli, garlic and ginger, and fry for another minute.
  • Add the soy sauce, peanut butter and stock, and simmer for 2 to 3 minutes, stirring until everything comes together. Add a splash of water if you need to – it should be saucy enough to coat the noodles. Then, add the noodles and vegetables and toss until heated through (about 2 minutes). Serve sprinkled with extra chilli and spring onions, if you like.

Notes

  • To blanch the broccoli and edamame beans – add the vegetables to a saucepan of boiling salted water. Bring back to the boil, cover with the lid and simmer for 2 minutes.   Drain in a colander and refresh under cold water.  Set aside until ready to be added at step 2 of the instructions.
  • This spicy peanut and szechuan pepper noodles recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • Chinese dishes

Nutrition

Calories: 663kcal | Carbohydrates: 71g | Protein: 27g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 44mg | Sodium: 1952mg | Potassium: 800mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2253IU | Vitamin C: 127mg | Calcium: 202mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS egg noodles, peanut butter, satay sauce, under 30 minutes, vegetarian
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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