Sichuan Spiced Late Night Noodles
Equipment
- Wok / large non-stick frying pan
- Wooden spoon
- Whisk
- Knife
- Chopping board
Ingredients
- 1 tbsp sunflower oil
- 170 grams beef mince or pork
- 1 cloves garlic crushed
- 1/2 red chilli thinly sliced
- 1/2 tbsp Chinese five spice powder
- 1 tbsp Szechuan peppercorns crushed
- 1/2 tbsp light brown sugar muscovado
- 1 tbsp hoisin sauce
- 1 tbsp dark soy sauce
- 1 tbsp peanut butter crunchy
- 200 grams flat rice noodles cook according to package instructions
- 1 bok choy halved
- 1 spring onion finely chopped
- fresh coriander small handful
- salted peanuts crushed
Instructions
- 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.
- 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.
- In a small bowl, whisk the hoisin, soy and peanut butter along with 50ml water, to create a smooth sauce.
- 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.
- Serve the noodles in bowls topped with the warm spiced meat and sprinkled with the spring onions, coriander and peanuts.
Notes
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.
Nutrition
Calories: 413kcal
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