• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×
Home » Recipes

Spicy Peanut and Szechuan Pepper Noodles

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

Spicy Peanut and Szechuan Pepper Noodles, Spicy Peanut and Szechuan Pepper Noodles
Jump to Recipe Print Recipe

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.

Other Recipes

You might also like to try:

  • Chinese dishes
  • vegan and vegetarian dishes

Recent New Recipes

  • Spicy Peanut and Szechuan Pepper Noodles, Spicy Peanut and Szechuan Pepper Noodles
    Piri Piri Spatchcock Duck and Cumin Potatoes
  • Spicy Peanut and Szechuan Pepper Noodles, Spicy Peanut and Szechuan Pepper Noodles
    Smoked Haddock, Chorizo and Cheddar Croquettes
  • Spicy Peanut and Szechuan Pepper Noodles, Spicy Peanut and Szechuan Pepper Noodles
    Chilli and Tomato Jam
  • Spicy Peanut and Szechuan Pepper Noodles, Spicy Peanut and Szechuan Pepper Noodles
    Salmon, Prawn and Pea Fishcakes
Spicy Peanut and Szechuan Pepper Noodles, 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)

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

   

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.
Spicy Peanut and Szechuan Pepper Noodles, Spicy Peanut and Szechuan Pepper Noodles

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Spicy Peanut and Szechuan Pepper Noodles, Spicy Peanut and Szechuan Pepper Noodles

Spicy Peanut and Szechuan Pepper Noodles

Deborah
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Main, Main Course
Cuisine Chinese
Servings 2 people

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.

 

You might also like to try:
  • Chinese dishes
  • vegan and vegetarian dishes
Keyword egg noodles, peanut butter, satay sauce, under 30 minutes, vegetarian
« Spaghetti with Prawns, Tomatoes, Garlic and Chilli
Hole-in-the-Wall Beef Skewers »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

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.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Sea Bass with Creamy Lemon Sauce, Sea Bass with Creamy Lemon Sauce
    Sea Bass with Creamy Lemon Sauce
  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta
  • Meatball and Mushroom Stroganoff, Meatball and Mushroom Stroganoff
    Meatball and Mushroom Stroganoff
  • Slow-Cooker Chicken and Potato Curry, Slow-Cooker Chicken and Potato Curry
    Slow-Cooker Chicken and Potato Curry
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Salsiccia con Patate e Pomodori al Forno, Salsiccia con Patate e Pomodori al Forno
    Salsiccia con Patate e Pomodori al Forno

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL