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    Sichuan-style pork & peanut noodles

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    Sichuan-style pork & peanut noodles

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 4


    1 tsp Bart Sichuan Pepper
    1 tbsp vegetable oil
    500g minced pork
    1 tbsp shaoxing rice wine
    200ml fresh chicken stock
    2 Bart Star Anise
    3 tbsp tahini
    2 tbsp rice vinegar
    1 tsp honey
    1 tsp chilli oil (such as chiu chow chilli oil)
    2 tbsp soy sauce
    2 tsp sesame oil
    250g pack dried fine egg noodles
    200g pack Tenderstem broccoli, cut into 3cm pieces
    Handful roasted peanuts, roughly chopped


    1. Heat a large frying pan over a medium heat and toast the Sichuan peppercorns for 2-3 minutes until fragrant; tip out and crush in a pestle and mortar. Heat the vegetable oil in the pan over a high heat, tip in the pork, crushed pepper, a pinch of salt and the rice wine and fry, stirring, until golden and crisp – about 10 minutes.

    2. Meanwhile, in a small pan, heat the stock and star anise, simmering until reduced by half. Then whisk in the tahini, vinegar, honey, chilli oil, soy sauce and 1 tsp sesame oil.

    3. Simmer the noodles and broccoli in boiling water for 3 minutes, then toss with the remaining 1 tsp sesame oil. Divide the warm sauce between 4 bowls, pile in the noodles and broccoli, then top with the crispy pork and a sprinkling of peanuts.


    Cook’s tip
    This is great served with a little more chilli oil drizzled over the top and some finely chopped salad onions. 

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    This recipe appeared within the February 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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