Peanut chicken stir-fry noodles

1. 1

   For the peanut sauce, mix all the ingredients together in a bowl with 3 tablespoons of water until evenly combined. Set aside.

2. 2

   For the chicken noodles, bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook for 1-1 minutes, or until tender. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside.

3. 3

   For the chilli dressing, dissolve the sugar in the wine vinegar in a small pan over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3-4 minutes. Take off the heat and stir in the chilli oil. Allow to cool completely, then stir in the mint.

4. 4

   For the chicken noodles, heat 1 tablespoon of the oil in a large wok over a high heat until smoking. Add half of the chicken with half of the Sichuan peppercorns, and stir fry for 2 minutes, or until it is browned all over and just cooked. Remove and set aside on a plate. Repeat with the remaining chicken and peppercorns (but don’t use any more oil).

5. 5

   Once all the chicken is cooked and set aside on a plate, add the remaining oil to the wok and return to a high heat. When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute.

6. 6

   Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3-4 minutes. Add half of the peanuts and mix well.

7. 7

   Serve in warmed bowls, topped with more peanuts, sliced cucumber and a drizzle of chilli dressing.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.