Spicy Peanut and Szechuan Pepper Noodles
Full of flavour spicy hot peanut sauce, egg noodles and vegetables - delicious!
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.