Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 200grams noodles, thin
- 2tablespoons sichaun peppercorns
- 120grams plant based mince
- 1tablespoons sesame oil
- 3 medium shallots, finely diced
- 2tablespoons sichaun ya chai, chopped
- 1 stalk scallion, finely sliced (to garnish)
- 5tablespoons soy sauce
- 4tablespoons chilli oil
- 2teaspoons rice wine vinegar
- 1teaspoons sugar
Description
This plant based noodle recipe fuses the spicy flavours of Szechuan for a quick and easy Asian inspired meal. On the table in 20 minutes, this is a midweek winner.
Method
Step 1 of 6
Cook the noodles as per pack instructions, drain and leave to one side.
Step 2 of 6
In a wok or similar pan, fry the peppercorns for 1 minute and then remove from the heat and crush and set to one side.
Step 3 of 6
Now add the plant based mince to the wok with the sesame oil and fry for 5 minutes or until it starts to brown.
Step 4 of 6
Add the shallots, ya chai and crushed peppercorns to the pan and fry for a further 2 minutes while tossing.
Step 5 of 6
Add the rest of the ingredients apart from the scallion to the pan along with the cooked noodles and fry while mixing for a further 10 minutes until the sauce starts to reduce.
Step 6 of 6
Remove from the heat and serve with scallions to garnish.
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