Sichuan Chilli Chicken Noodles

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.

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!).

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

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.

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.