1 tsp Sichuan peppercorns
2 tbsp vegetable oil
4 garlic cloves, finely diced
1 onion, finely diced
1 tsp chilli flakes
500g (1 lb) finely sliced chicken thigh fillets
1 packet (about 270g/9.5oz) dried udon noodles
200g (7 oz) broccoli florets
¼ cup oyster sauce
¼ cup soy sauce
½ cup finely sliced spring onion
Toast the Sichuan peppercorns in a dry frying pan over medium heat. When fragrant, use a mortar and pestle to grind to a fine powder. Set aside for later.
Have a large pot of water boiling on the stovetop.
Heat the vegetable oil in a wok or large non-stick frying pan. Add the garlic and onion and stir-fry for a minute. Add the ground Sichuan peppercorns and the chilli flakes and cook for another half a minute. Add the chicken and spread out in the pan. Sear for a couple of minutes before stir-frying and mixing through.
Add the udon noodles to boiling water and cook until just al dente. A couple of minutes before the noodles are ready, add the broccoli to the water too. Use tongs to transfer the noodles and broccoli in with the chicken.
Add the oyster sauce and soy sauce and toss until the sauce is thick and glossy. Divide among serving bowls and top with spring onion.