Spicy Sichuan Pepper Chicken Noodles

Sichuan peppercorns are the star of the show when it comes to this easy weeknight stir-fry. They bring high citrusy notes and an almost numbing sensation, but it has to be tried to be believed. Rustle this up and you won’t regret it!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the Sichuan peppercorns in a dry frying pan over medium heat. When fragrant, use a mortar and pestle to grind to a fine powder. Set aside for later.

Step 2

Have a large pot of water boiling on the stovetop.

Step 3

Heat the vegetable oil in a wok or large non-stick frying pan. Add the garlic and onion and stir-fry for a minute. Add the ground Sichuan peppercorns and the chilli flakes and cook for another half a minute. Add the chicken and spread out in the pan. Sear for a couple of minutes before stir-frying and mixing through.

Step 4

Add the udon noodles to boiling water and cook until just al dente. A couple of minutes before the noodles are ready, add the broccoli to the water too. Use tongs to transfer the noodles and broccoli in with the chicken.

Step 5

Icon 5 Add the oyster sauce and soy sauce and toss until the sauce is thick and glossy. Divide among serving bowls and top with spring onion.

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