Stir fried Sichuan Noodles with crispy noodle topping and chillies

Stir fried Sichuan Noodles

Raise  your hand if you’ve stopped by at a nearby noodle joint. Don’t be shy! Those noodle joints are known to make noodles so yummy, it makes you wonder if it is indeed Indomie Noodles you are eating.

Growing up, this was one of my favourite meals. Why? Because it’s so quick to put together, in just under 15 minutes you can turn a pack of noodles into something  quite exciting.

Here’s my noodle recipe, it’s spicy, flavoursome and delicious.

Serves 2

2 packets Indomie Noodles (but you can any other brand)

Half, red sweet pepper, chopped

Half, yellow sweet pepper, chopped

1 small onion, chopped

1 garlic clove, minced

About a teaspoon of ginger, minced

Sichuan spices

1/4 teaspoon Chinese five spice

1/4 teaspoon rice vinegar

1/2 teaspoon light soy sauce

1/2 teaspoon smooth peanut butter

Green chillies to garnish

Put the noodles in boiling water for 3 minutes. Drain with a sieve and set aside. Keep the noodle water in the pan.

In a shallow pan, heat vegetable oil till very hot. You can use a piece of noodles to determine if it’s ready.

When it reaches the right temperature,  fry a little noodles. Do this carefully as the oil will be very hot.

Fry for a few seconds, it’s ready once it floats up. Use a sieve or spoon to transfer to a plate. Set aside.

On a medium heat, drizzle olive oil and fry the peppers and onions for 3 – 5 minutes.

Mince garlic and ginger into a paste using a food processor. Add this to the peppers and fry for 2 minutes. Stirring to ensure it doesn’t burn.

Add the noodles and stir fry for 3-5 minutes. Combine the peanut butter, rice vinegar and soy sauce. Pour into the noodles and cook for another 3 minutes.

Using your fingers or a mortar and pestle, crush the crispy fried noodles on top and serve with fresh green chillies.