Sichuan Sesame Noodles

 

The tongue-tingling cuisine of Sichuan province, China...

 

Sichuan cuisine is famous across China - and increasingly around the world - for richly flavoured cooking that uses both hot chillies and Sichuan pepper. Sichuan pepper is the berry from a prickly ash tree, and even though it has a lovely fragrant smell when toasted, it’s commonly associated with the numbing effect on the tongue when eaten.

 

To begin we’ve got sesame noodles dressed with chilli oil served at room temperature and for the main a spread of dishes including fragrant aubergines, braised pak choi and cumin potatoes. In China the further west you go, the more cumin you see, as it arrived via spice routes from the Middle East. Cumin (ziran) remains relatively unused in China but the flavour works deliciously well with this spread.

 

Prep Time: 45 minutes

Cook Time: 1 hour

Heat Rating: 3 (more with the chilli oil!)

 

 

 

 


 

For just £5.90

Ingredients

  • Chilli Oil Spices: Chilli, toasted Sichuan pepper, Aleppo chilli, red pepper flakes
  • Pickle Spices: Sichuan Pepper, white pepper, yellow mustard
  • Sesame Seeds: toasted sesame seeds
  • Sichuan Pepper: toasted Sichuan pepper
  • Aubergine Marinade: garlic, ginger, Sichuan pepper, chilli, onion powder
  • Potato Spices: Toasted cumin, toasted Sichuan pepper, chilli, garlic
  • Facing Heaven Chillies
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    Allergens*

     

    Shopping List

  • 500g new potatoes
  • 300g bean sprouts
  • 1 cucumber
  • 2 tbsp fresh ginger
  • 1 bunch spring onions
  • 2 aubergines
  • 2 packs of pak choi (about 500g total weight)
  • 200g radishes
  • 200g firm tofu Rice for 4 to serve
  • 3 tbsp tahini
  • 205ml oil (vegetable or sunflower is best!)
  • 125g dried medium egg noodle (or use ready cooked noodles)
  • 120ml vinegar (white wine or cider)
  • 40g sugar
  • 2 tsp cornflour or plain flour
  • 75ml soy sauce
  • 75g peanuts, roughly chopped (salted and roasted are best!)