Sichuan Spiced Late Night Noodles

May 13

These Szechuan noodles are the perfect late night craving! Loaded with easy ingredients, rich flavours and a slightly mouth-numbing kick from Szechuan peppercorns, it’ll satisfy all your late night cravings.

Serves 4

Method

1. Heat a large non stick pan or wok over a medium heat with ½ tbsp of oil, add the ground meat and fry for 5-6 minutes until golden.
2. Once any liquid has cooked off, add garlic, chilli, five spice, szechuan peppercorns & sugar and stir through the mince to coat and continue to cook until sizzling and well combined. Transfer to a plate and keep warm.
3. In a small bowl, whisk the hoisin, soy and peanut butter along with 100ml water, to create a smooth sauce.
4. Heat the remaining oil in the pan and once smoking hot add the pak choy and fry until just tender. Add the noodles and the sauce and fry until the noodles are warmed through and the sauce is bubbling.
5. Serve the noodles in bowls topped with the warm spiced meat and sprinkled with the spring onions, coriander and peanuts.

1 tbsp sunflower oil

340g ground beef or pork

2 garlic cloves, crushed

1 red chilli, thinly sliced

1 tbsp five spice powder

2 tsp Szechuan peppercorns, crushed

1 tbsp light brown muscovado sugar

2 tbsp hoisin

2 tbsp soy sauce

2 tbsp crunchy peanut butter

400g cooked flat rice noodles (Cook according to package instructions)

2 pak choi, halved

2 spring onions, finely chopped

Small handful coriander leaves

Handful of peanuts, crushed