Spicy Szechuan Noodles


serves 4
350 g (12 oz) thick noodles
175 g (6 oz) cooked chicken, shredded
50 g (2 oz) roasted cashew nuts

for the dressing

4 spring onions, chopped
30 ml (2 tbsp) chopped coriander
2 garlic cloves, chopped
30 ml (2 tbsp) smooth peanut butter
30 ml (2 tbsp) sweet chilli sauce
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) sherry vinegar
15 ml (1 tbsp) sesame oil
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) chicken stock or water
10 toasted Szechuan peppercorns, ground


1. Cook the noodles in a saucepan of boiling water until just tender, following the directions on the packet.

2. Drain, rinse under cold running water and drain well.

3. While the noodles are cooking combine all the ingredients for the dressing in a large bowl and whisk
together well.

4. Add the noodles, shredded chicken and cashew nuts to the dressing, toss gently to coat and adjust the seasoning
to taste. Serve at once.

What did you think?

6 people have helped to review this recipe. Thankyou!

A favourite
posted by Will @ 05:38AM, 7/27/09
Absolutely fantastic recipe, spot on. I use balsamic vinegar instead of Sherry vinegar and normal peppercorns instead of the Szechuan type because both are hard to find around here. It's delicious, especially if you add a glug of milk to the sauce while simmering it before adding the noodles, chicken and cashews.
Wow !
posted by Jayne @ 03:37PM, 8/25/09
Well impressed, easy peasy too. I improvised with what I had in the cupboards (chilli powder & brown sugar instead of sweet chilli sauce, wine vinegar, black pepper,normal onions soft fried and no peanut butter) added mushrooms and it was smashing.
posted by French Chef @ 07:48AM, 10/03/09
It does not mention cooking the sauce? It seems funny not to do so. In the end we cooked in and then added the noodles. It was lovely. I suspect it may be better without the peanut butter as it makes the sauce a bit too thick.
Thank you
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