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Sichuan Noodles

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Ingredients

450g/1lb fresh or 225g/8oz dried egg noodles
cucumber, sliced lengthways, seeded and diced
4-6 spring onions (scallions)
A bunch of radishes, about 115g/4oz
225g/8oz mooli (daikon), peeled
115g/4oz/2 cups beansprouts, rinsed, then left in iced water and drained
60ml/4 tbsp groundnut oil or sunflower oil
2 garlic cloves, crushed
45ml/3 tbsp toasted sesame paste
15ml/1 tbsp sesame oil
15ml/1 tbsp light soy sauce
5-10ml/1-2 tsp chilli sauce, to taste
15ml/1 tbsp rice vinegar
120ml/4fl oz/ cup chicken stock or water
5ml/1 tsp sugar, or to taste
Salt and ground black pepper
Roasted peanuts or cashew nuts, to garnish

Details

Serves: 4


Method

1. If using fresh noodles, cook them in boiling water for 1 minute then drain well. Rinse the noodles in fresh water and drain again. Cook dried noodles according to the instructions on the packet, draining and rinsing them as for fresh noodles.


2. Place the cucumber in a colander or sieve, sprinkle with salt and leave to drain over a bowl for 15 minutes, rinse well, then drain and pat dry on kitchen paper. Place in a large salad bowl.


3. Cut the spring onions into fine shreds. Cut the radishes in half and slice finely. Coarsely grate the mooli using a mandolin or a food processor. Add all the vegetables to the cucumber and toss gently.


4. Heat half the oil in a wok or frying pan and stir-fry the noodles for about 1 minute. Using a slotted spoon, transfer the noodles to a large serving bowl and keep warm.


5. Add the remaining oil to the wok. When it is hot, fry the garlic to flavour the oil. Remove from the heat and stir in the sesame paste, with the sesame oil, soy and chilli sauces, vinegar and stock or water. Add a little sugar and season to taste. Warm through over a gentle heat. Do not overheat or the sauce will thicken too much. Pour the sauce over the noodles and toss well. Garnish with peanuts or cashew nuts and serve with the vegetables.

Energy 499Kcal/2088kj; Protein 11.8g; Carbohydrate 60.3g of which sugars 7.1g; Fat 25g of which saturates 5.3g; Cholesterol 23mg; Calcium 85mg; Fibre 4.5g; Sodium 510mg

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