Sichuan-Style Stir-Fry Noodles

sichuan-style-noodles

PREP 5M

COOK IN 20M

READY IN 25M

SPICY

SHOPPING LIST

FOR 4 SERVES:

  •  200 g chicken thigh fillets
  • salt
  • 15 g cornflour
  • 300 g egg noodles
  • 300 g broccolini or (baby) broccoli
  • 2 tbsp sunflower oil
  • 1 cucumber
  • 3 spring onions

SICHUAN SAUCE:

  • 1 tsp chilli flakes
  • 1 tsp five-spice powder
  • 1 tbsp black rice vinegar
  • 2 tbsp light soy sauce
  • 1 clove of garlic
  • 1 red chilli
  • 1 tsp granulated sugar

→ You can make your own five-spice powder. In Asia the mixture usually consists of Sichuan pepper, fennel seeds, star anise, cloves and cinnamon – but if you want to, you can make it more personal. It is best to grind the spices separately and then mix them.

HOW TO COOK

  • Pat the chicken thigh fillets dry with some paper towel, slice and season with salt. Spread the cornflour across a plate and turn the chicken slices in the flour until covered.
  • For the Sichuan sauce, in a small bowl mix the chilli flakes, five-spice powder, rice vinegar and soy sauce. Peel the garlic, deseed the chilli if necessary, and finely chop both garlic and chilli. Add to the sauce, pour in the sugar and mix well.
  • Follow the instructions on the package and cook the noodles. Leave to drain in a colander.
  • Cut the broccolini in half to make it cook faster; if using broccoli, cut the broccoli into florets.
  • Heat the sunflower oil in a frying pan on a high heat. Fry the chicken slices golden brown in about 3 minutes. Add the noodles and broccolini, pour the Sichuan sauce on top, and stir-fry for 4-6 minutes.
  • Thinly slice the cucumber and cut the spring onions into thin rings. Divide the noodles among four plates, serve with the cucumber and garnish with spring onions.

YOU CAN FIND AT TASTE OF ASIA

cornflour

Cornflour Pan 1kg

egg-noodles

Egg Ramen Noodles SP 500g

chilli-flakes

Chili Flakes TRS 100g

rice-vinegar2

Black Rice Vinegar Chingkiang 550ml

five-spices-blend

5 Spices Blend LOBO 65g

light-soy-sauce

Premium Light Soy Sauce LKK 500ml

YOU CAN FIND AT TASTE OF ASIA FOR MAKING 5 SPICES

piper-sichuan

Sichuan Pepper Powder BWZ 30g

fenicul-macinat

Ground Fennel TOA 70g

cuisoare

Whole Clove TOA 60g

anason-stelat

Star Anise TOA 30g

scortisoara

Ground Cinnamon TOA 70g