Spicy Sichuan Noodles

Get ready to feel the heat with our Spicy Sichuan Noodles

Dairy Free

Egg Free

  • Dinner

  • Serves 3

  • Under 30mins

Are you in the mood for a dish which combines sweet and sour flavours? If the answer is yes then this recipe has your name on it.

Our take on this classic Chinese noodle dish will most certainly be sure to satisfy your craving for noodles that pack a punch of flavour and a little bit of spice. As you’ve probably picked up from the name, this recipe calls for some heat by incorporating chilli flakes and Sichuan pepper. However, if you’re not a fan of spice, simply reduce the quantity of these ingredients, use regular pepper instead or omit them altogether. On the other hand if you’re someone who enjoys a bit of spice, take your dish to the next level by topping your noodles some fresh chilli and coriander. Ultimately, the spiciness of these noodles rests in your hands!

This recipe is also a serious winner as it caters to all dietary preferences (and yes that includes those who are vegan!) – all you’ll need to do it choose either chicken or tofu based on your personal preferences. Regardless of your choice of protein, the one thing that is for sure is that you’ll get a near perfect serve of protein from this meal.

Ingredients

4 garlic cloves
1tbsp chilli flakes
4tbsp soy sauce
1tbsp brown sugar
1tbsp peanut butter
2tsp white wine vinegar
1tsp sichuan pepper
90g udon noodles
350g chicken breast OR 400g firm tofu
2tbsp sesame oil
1 bunch chinese broccoli
60g snow peas
1/2 red capsicum

Method

Step 1

In a medium-sized bowl, combine; minced garlic, chilli, soy sauce, sugar, peanut butter, vinegar, oil and Sichuan pepper together. Cut the chicken/tofu into large cubes and marinate in the spices while you prepare the vegetables. Deseed and slice capsicum lengthways into strips. Trim snow peas and ends of Chinese broccoli.

Step 2

Boil a large pot of salted water on the stove. Cook noodles for 3 minutes, then add vegetables to the boiling water and blanch for 2 minutes starting with capsicum, then snow peas, and then Chinese broccoli. Save ½ cup of noodle water before straining and running the noodles and vegetables under cold water and place them aside.

Step 3

Heat a large non-stick skillet over medium heat. Once hot, pour in the marinated chicken/tofu with the remaining sauce. Sauté for 3-5 minutes or until chicken/tofu is browning. Reduce heat to low and stir through the 1/2 cup of noodle water. Add noodles and vegetables, stirring to coat with sauce. 

Step 4

Serve while hot and enjoy!

Ingredients

4 garlic cloves
1tbsp chilli flakes
4tbsp soy sauce
1tbsp brown sugar
1tbsp peanut butter
2tsp white wine vinegar
1tsp sichuan pepper
90g udon noodles
350g chicken breast OR 400g firm tofu
2tbsp sesame oil
1 bunch chinese broccoli
60g snow peas
1/2 red capsicum

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