Spicy Sichuan Noodle

This quick vegetarian noodle dish is perfect for “Meatless Monday”  or any day of the week for that matter,  it has so much flavour meat eaters wont even notice its vegetarian.  This winning recipe is thanks to Jamie Oliver and can also be found on the delicious website and serves 4.

Ingredients

• 350gm dried udon noodles
• 2 bunches broccolini, cut into bite size pieces
• 1 tbsp neutral oil
• 3cm piece ginger, peeled and finely chopped
• 1 garlic clove, crushed
• Toasted white sesame seeds, to serve

Sichuan Sauce

• 1/3 cup light soy sauce
• 1/4 cup black (chinkiang) vinegar (from Asian food shop)
• 2 tbsp (40ml) spicy chilli sauce (ie Lao Gan Spicy Chilli Crisp sauce)
• 3 tsp caster sugar
• 1 long red chilli, thinly sliced
• 1 spring onion, thinly sliced

For the Sichuan sauce, combine all ingredients in a bowl, stirring until the sugar has dissolved.  Set aside.

Cook noodles in a large saucepan of boiling water according to packet instructions, adding broccolini in the last 4 minutes of cooking.

Drain and rinse under cold water.

Heat oil in a wok over low heat, then add ginger and garlic, and cook stirring occasionally for 3 minutes or until softened and fragrant.

Increase heat to high and add broccolini and noodles, tossing to coat.  Add Sichuan sauce.

Cook stirring for 2 minutes or until sauce has reduced slightly.

Divide among serving bowls and sprinkle with toasted sesame to serve.

Now this is not super spicy but it certainly does have a kick.  The long red chilli’s aren’t usually very hot but you can remove the seeds if you want to lighten the spice level, as well as reducing the amount of spicy chilli sauce.  I hope you make this winning recipe and if you do please leave me a comment to let me know.

Sheryl x