Chinese

Spicy Sichuan noodles

Name: Spicy Sichuan noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /chinese
Ingredients: 350g dried udon noodles; 2 bunches broccolini; 1 tbs sunflower oil; 3cm piece (15g) ginger, peeled, finely chopped; 1 garlic clove, crushed; Toasted white sesame seeds, to serve; 1/3 cup (80ml) light soy sauce; 60ml vinegar; 2 tbs spicy chilli sauce (we used Lao Gan Ma Spicy Chilli Crisp sauce – from Asian food shops); 3 tsp caster sugar; 1 long red chilli, thinly sliced; 1 spring onion, thinly sliced

3 ratings

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Jul 01, 2017

This quick vegetarian noodle dish is perfect for dinner any day of the week.

350g dried udon noodles
2 bunches broccolini
1 tbs sunflower oil
3cm piece (15g) ginger, peeled, finely chopped
1 garlic clove, crushed
Toasted white sesame seeds, to serve

Sichuan sauce

1/3 cup (80ml) light soy sauce
1/4 cup (60ml) black (chinkiang) vinegar (from Asian food shops)
2 tbs spicy chilli sauce (we used Lao Gan Ma Spicy Chilli Crisp sauce – from Asian food shops)
3 tsp caster sugar
1 long red chilli, thinly sliced
1 spring onion, thinly sliced

Method

1.

For the Sichuan sauce, combine all ingredients in a bowl, stirring, until the sugar has dissolved. Set aside.
2.

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.
3.

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.
4.

Add Sichuan sauce and cook, stirring, for 2 minutes or until sauce has reduced slightly.
5.

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