This Sichuan dumpling noodle soup is hot on our list of recipes we're cooking this weekend

Name: Sichuan dumpling noodle soup recipe
Yield: 4
Ingredients: 2 tsp Sichuan peppercorns; 1/4 cup (70g) hot chilli condiment; 1 x 500ml Campbell’s Free Range Chicken Stock; 1 cup (250ml) Chinese black (chinkiang) vinegar (from Asian food shops); 1 cup (250ml) light soy sauce; 1 tbs finely grated ginger; 20 store-bought frozen dumplings; 400g fresh wheat noodles (from Asian food shops); Baby radish (optional), to serve

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by Phoebe Wood

Jul 28, 2018

"This easy midweek meal is my go-to noodle dish, inspired by Din Tai Fung" - Phoebe Wood.

2 tsp Sichuan peppercorns
1/4 cup (70g) hot chilli condiment
1 x 500ml Campbell’s Free Range Chicken Stock
1 cup (250ml) Chinese black (chinkiang) vinegar (from Asian food shops)
1 cup (250ml) light soy sauce
1 tbs finely grated ginger
20 store-bought frozen dumplings
400g fresh wheat noodles (from Asian food shops)
Baby radish (optional), to serve

Method

1.

Place peppercorns in a saucepan over medium heat and cook, shaking the pan, for 2 minutes or until fragrant. Lightly crush with a pestle in the pan. Add chilli, stock, vinegar, soy and ginger, and bring to a simmer. Cook dumplings and noodles according to packet instructions. Divide among bowls and spoon over chilli stock. Scatter with baby radish, if using, to serve.

Review 1