400g (14 oz) pre-cooked packaged udon noodles
5 spring onions (scallions)
4 tbsp vegetable oil
2 tsp ground Sichuan peppercorns or 1 tsp ground black peppercorns
2 tsp chilli powder
2 whole star anise
4 garlic cloves, finely chopped
1 tbsp finely grated ginger
500g (17.6 oz) chicken mince
1 cup chicken stock
¼ cup light soy sauce
1½ tbsp smooth peanut butter
1 tbsp white vinegar
1 tbsp cornflour (cornstarch) mixed with 1 tbsp water
1 tbsp sesame oil
Great
So tasty. I cook a lot of Asian dishes but this recipe took me to another level. Woul add some vegs next time. Loved it
Delicious
It was delicious although too hot for me… halve the pepper/chilli and I added some veggies… made it with diced chicken thigh…
Overall good
Really liked this dish. I felt it’s slightly lacks in flavour, so I added veggies at the end and also a spoonful of gochujang for extra flavour. Once I did… perfection. Would definitely make again. Easy and fragrant.
Love all her recipes. Really helped my Thai cooking go from good to epic. Not to mention much easier and faster to prepare. Love her!!