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Szechuan Spiced Late Night Noodles | DonalSkehan.com
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Szechuan Spiced Late Night Noodles

December 17

These Szechuan noodles are the perfect late night craving! Loaded with easy ingredients, rich flavours and a slightly mouth-numbing kick from Szechuan peppers, it’ll satisfy all your hunger needs. I use a plant-based mince in this, but you can easily substitute for any mince meat of your choice.

  • serves Serves 4
  • time 25mins

Method

  1. 1. Heat a large non stick pan over a medium heat, add the ground and fry for 5-6 minutes until golden, add garlic, five spice, szechuan peppercorns and stir through the mince to coat along with the sugar.
  2. 2. In a small bowl, whisk the hoisin, soy and peanut butter along with 100ml water, to create a smooth sauce, stir through the contents of the pan to evenly coat the mince, allow to simmer for 4-5 minutes until slightly reduced then stir through the cooked noodles and pak choi. Serve in bowls sprinkled with the remaining chilli along with the spring onions, coriander and peanuts.

Ingredients

1 tbsp sunflower oil 

12 oz ground beef or plant-based ground

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 

12 oz cooked flat rice noodles (Cook according to package instructions)

2 pak choi, halved 

2 spring onions, finely chopped 

Small handful coriander leaves

Peanuts, crushed

1 tbsp sunflower oil 

340g ground beef or plant-based ground

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

Peanuts, crushed

You'll Need

Large non-stick frying pan