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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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)
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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.
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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 Notes)
- 150g 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.
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