Posted on 12th Jul 2025

Peanut Butter Chilli Oil Noodles

These creamy, spicy noodles with a Sichuan peppercorn salt pack a punch with nutty richness, tingling heat, and aromatic depth.

Cuisine

Chinese

Time

30 mins

Servings

2 people

Ingredients

3 Tbsp peanut butter
2 Tbsp Amoy light soy
1 Tbsp chilli oil
1/2 tsp Amoy rice vinegar
1 1/2 Tbsp rice wine
1/2 tsp sugar
Dash of Amoy dark soy sauce
Hot water to thin out

300g pork mince
Sichuan pepper salt = 2 tsp salt, 2 tsp sichuan peppercorn
1 tsp Amoy sesame oil
1 thumb ginger (thinly sliced)
3 spring onions (finely chopped)
1 pack knife cut noodles, cooked to packet instructions

Method

PREPARATION

Grind the Sichuan peppercorns and salt with a pestle and mortar. Add a teaspoon of the Sichuan mixture to the pork mince along with sesame oil, and mix well.

Boil the noodles as per packet instructions.

Add the sauce ingredients to a bowl and mix well. Add a little hot water to loosen the mixture, so that it is runny enough to coat the noodles.

COOKING

Add oil to a wok, and get it up to smoking hot. Add the ginger and spring onions (set aside the tops of the spring onions for garnish). Next, add the mince meat and cook through.

Once cooked, place the noodles into a serving bowl, add the peanut chilli sauce and mix through. Top with the minced meat, and garnish with the tops of the spring onions. Enjoy!