https://www.healthykitchendiaries.co.uk

Home
Chicken
Spicy Sichuan chicken noodles

Start Reading Mode

min

0 0

Share
Like 0

Ingredients

Adjust Servings:

	1 tbsp vegetable oil
	2 garlic cloves, finely diced
	1 small green chilli, finely chopped
	1 tbsp fresh root ginger, peeled and finely chopped
	250g chicken mince
	1 tsp light soy sauce (reduced salt)
	1/2 tsp Sichuan peppercorns, crushed, plus extra for sprinkling
	4 spring onions, trimmed and finely sliced
	2 small carrots, peeled and cut into matchsticks
	150g sugar snap peas
	1 x 410g pack fresh egg noodles
	30g unsalted peanuts, toasted
	1 tsp white sesame seeds
	FOR THE SAUCE
	1 tbsp crunchy peanut butter
	1 tbsp gochujang chilli paste
	1 tbsp dark soy sauce (reduced salt)
	150g hot chicken stock

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Spicy Sichuan chicken noodles

Name: Spicy Sichuan chicken noodles
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: vegetable oil: 1 tbsp; garlic cloves, finely diced: 2; small green chilli, finely chopped: 1; fresh root ginger, peeled and finely chopped: 1 tbsp; chicken mince: 250g; light soy sauce (reduced salt): 1 tsp; Sichuan peppercorns, crushed, plus extra for sprinkling: 1/2 tsp; spring onions, trimmed and finely sliced: 4; small carrots, peeled and cut into matchsticks: 2; sugar snap peas: 150g; fresh egg noodles: 1 x 410g pack; unsalted peanuts, toasted: 30g; white sesame seeds: 1 tsp; crunchy peanut butter: 1 tbsp; gochujang chilli paste: 1 tbsp; dark soy sauce (reduced salt): 1 tbsp; hot chicken stock: 150g

If you like Dan Dan noodles, you'll love this Korean-inspired twist which uses lean chicken mince and gochujang chilli paste. It's sweet, salty, sour and super spicy. My recipe uses fresh egg noodles, but dried noodles will work just as well.

Features:

Cuisine:

Asian

10 Mins
Serves 2
Easy

Ingredients

1 tbsp vegetable oil
2 garlic cloves, finely diced
1 small green chilli, finely chopped
1 tbsp fresh root ginger, peeled and finely chopped
250g chicken mince
1 tsp light soy sauce (reduced salt)
1/2 tsp Sichuan peppercorns, crushed, plus extra for sprinkling
4 spring onions, trimmed and finely sliced
2 small carrots, peeled and cut into matchsticks
150g sugar snap peas
1 x 410g pack fresh egg noodles
30g unsalted peanuts, toasted
1 tsp white sesame seeds
FOR THE SAUCE
1 tbsp crunchy peanut butter
1 tbsp gochujang chilli paste
1 tbsp dark soy sauce (reduced salt)
150g hot chicken stock

Directions

Heat the wok over a medium-high heat, then add the vegetable oil. Swirl around the edges and when it starts to smoke, add the garlic, green chilli and ginger. Stir-fry for 1 minute, then add the chicken mince, light soy sauce and Sichuan peppercorns.
Break the mince up and cook for 3-4 minutes until browned all over. Add the spring onions, carrots and sugar snap peas to the pan and toss to combine.
Pour over the peanut butter, dark soy sauce, gochujang chilli paste and chicken stock and bring to the boil. Turn the heat down to medium, then add the noodles to the pan and toss through the sauce. Continue to cook for 2 minutes until the noodles are piping hot and the chicken is cooked through.
Season to taste and divide the noodles between bowls. Top with the peanuts and garnish with sesame seeds and a sprinkling of Sichuan peppercorns. Serve piping hot.