Spicy Peanut and Szechuan Pepper Noodles

By: Deborah

Full of flavour spicy hot peanut sauce, egg noodles and vegetables - delicious!

PREP: 15

COOK: 10

TOTAL: 25

Course: Main

Cuisine: Chinese

Servings: 2 people

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
150 ml (½ cup) vegetable stock
300 g (10.6 oz) cooked egg noodles 150g dried
half a bunch spring onions chopped (including the green bits), plus extra to serve
200 g (7.1 oz) tenderstem broccoli halved and blanched (see Notes)
150 g (5.3 oz) edamame beans I use frozen, blanched (see Notes)

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.

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS egg noodles, peanut butter, satay sauce, under 30 minutes, vegetarian

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