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Sichuan Chilli Chicken Noodles

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These Sichuan chilli chicken noodles have the most divine bounce to them, with each strand beautifully tender and coated in a luscious combination of flavours that are all at once spicy, savoury and fragrant. I like to leave my Sichuan peppercorns whole to get that wonderful popping sensation, but you could also toast and grind them first if you prefer.

WATCH THIS RECIPE

Sichuan Chilli Chicken Noodles

PREP TIME
20 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients

600g (1 lb 5 oz) chicken thigh fillets, thinly sliced

400g (14 oz) fresh Chinese egg noodles

1 tsp sesame oil

2 tbsp vegetable oil

5cm (2 inch) piece of ginger, julienned

6 garlic cloves, finely chopped

10 small dried chillies

1-2 tbsp Sichuan peppercorns

1 bunch bok choy, roughly chopped

3 spring onions (scallions), cut into batons

chilli oil, for drizzling (check out my homemade chilli oil recipe)

 

Marinade

2 tbsp soy sauce

2 tbsp Chinese Shaoxing wine

1 tsp white sugar

 

Stir-fry sauce

3 tbsp soy sauce

3 tbsp oyster sauce

2 tbsp Shaoxing cooking wine

1 tbsp sesame oil

1 tsp dark soy sauce

Steps
Step 1

To prep, place the marinade ingredients into a mixing bowl. Add chicken pieces, mix to combine and set aside while you prep your noodles. Then fill a large saucepan with water, place on your cooktop and bring to a boil over a high heat.

Step 2

Once your water is boiling, add in the Chinese egg noodles and cook for 2–3 minutes or until just tender – you don’t want to overcook them at this stage! Drain and rinse under cool water to bring their temperature down, then transfer them to a large bowl. Add the sesame oil and toss the noodles with your hands to distribute the oil evenly – it will help prevent them from clumping together. (I also like to give them a little cut with the scissors so they’re shorter and a bit more manageable to cook later… but don’t tell my Asian ancestors!).

Step 3

In the meantime, mix all of the ingredients for the stir-fry sauce in a bowl.

Step 4

Place a wok over high heat. Add the vegetable oil, then go in with your marinated chicken. Stir-fry for a couple of minutes until the chicken is almost cooked, then add the ginger, garlic, dried chillies and Sichuan peppercorns, and continue cooking and tossing for another minute or so to allow the ingredients to make friends with one another.

Step 5

Add the bok choy and stir-fry for 30 seconds. Next, add the noodles to the wok, then drizzle the stir-fry sauce around the sides of the wok to get it bubbling away immediately. Now use tongs and your spatula to toss the noodles in the sauce until each strand is coated with those beautiful flavours. Lastly, toss through the spring onion, then transfer to a serving plate. Drizzle with chilli oil, and dive on in. 

Sichuan peppercorns, often known as Szechuan pepper or Chinese pepper, are often used throughout Chinese recipes, especially those that originate in China’s Sichuan province. In terms of flavour, Sichuan peppercorns have a citrussy flavour with undertones of pine or floral notes almost. And they also leave a delightful spicy, tingly and numbing sensation on your tongue, making them ideal in this noodle recipe! Fun fact: they’re not actually a peppercorn – they’re actually the berries of the prickly ash tree.

You’ll find them readily available in many supermarkets and Asian grocery stores, and online.

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