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 4 
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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
Large non-stick frying pan
After a recent stay in a house with a limited kitchen, my love for one-pan dishes has grown astronomically. This dish is a super quick one too – vermicelli rice noodles come alive with only a brief lick of boiling stock so there’s no faffing about. Add to this a heap of tender, stir-fried vegetables and you’re week is off to a really healthy and wholesome start. Recipe from my new book Eat.Live.Go which can be ordered here.
