Don’t skip the chilli oil. It adds a depth of flavour, instead of only heat, which makes this noodle salad extra delicious
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Chinese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 911 |
| Fat | 52.3g |
| Saturates | 9.2g |
| Protein | 31.7g |
| Carbs | 85.4g |
| Sugars | 10.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace a small pot over a medium heat. Add 125ml of sunflower oil, 1 tablespoon of Sichuan peppercorns, cinnamon stick and star anise to the pot and slowly heat to 160°C, or until fragrant. Remove from the heat and allow to cool for 2 minutes before removing the whole spices. Stir in the chilli flakes and set aside to cool completely.
To make the mince, heat 2 teaspoons of sunflower oil in a large non-stick frying pan over a medium heat. Add the chicken mince. Sauté until golden before adding the sweet bean sauce (or hoisin sauce), 2 teaspoons (approx. ½ tsp) of soya sauce, ½ teaspoon of five spice, pak choi and baby spinach.. Cook until all the liquid has evaporated. Remove from the pan and place in a medium-sized bowl.
To make the tahini chilli sauce, combine the tahini, 3 tablespoons of soya sauce, sugar, ½ teaspoon of five spice, ½ teaspoon of ground Sichuan peppercorns, chilli oil, garlic cloves and noodle water. Adjust the seasoning, if needed.
Cook the noodles according to package instructions. Drain, reserving 4 tablespoons of the cooking water.
Add the cooking water, a teaspoon at a time, to the tahini chilli sauce to reach the desired consistency.
Divide the sauce between four bowls, top with the noodles and chicken mince.
Serve with finely sliced spring onions.
