Equipment
Ingredients
Peanut sauce
- 41 g peanut butter, crunchy
- 29 g tahini
- 45 ml soy sauce
- 3 garlic, grated
- 15 g ginger, grated
- 43 g honey
- 15 ml sriracha
- 15 ml rice vinegar
- 45 ml water
Chicken and noodles
- 750 g udon noodles
- 30 ml vegetable oil
- 3 chicken breast, skinless, boneless, thinly sliced
- 1 g sichuan peppercorns, crushed
- 150 g carrot, peeled and cut into thin strips
- 200 g snow peas
- 5 ml sesame oil
- 4 scallion, finely sliced on an angle
Chilli dressing (optional)
- 100 g sugar
- 50 ml red wine vinegar
- 15 ml chili oil
- 6 g mint leaves, finely chopped
To finish
- 50 g peanuts, roasted, roughly chopped
- 1 cucumber, finely sliced
Nutrition (per serving)
Method
Combine peanut butter, tahini, soy sauce, grated garlic, grated ginger, honey, sriracha, rice vinegar, and 45ml water in a bowl. Whisk until the mixture is smooth.
Cook udon noodles in a pot of boiling salted water for 60 to 90 seconds until tender. Drain and rinse under cold water, reserving a small amount of the cooking liquid.
Dissolve sugar in red wine vinegar in a saucepan over low heat. Increase heat to boil for 4 minutes, then remove from heat and stir in chili oil and chopped mint once cooled.
Heat 15ml vegetable oil in a wok over high heat. Sear half the chicken and half the sichuan peppercorns for 2 minutes until browned and cooked to 74°C (165°F). Transfer to a plate and repeat with the remaining chicken.
Add the remaining vegetable oil to the wok. Stir-fry carrots, snow peas, and sesame oil for 1 minute over high heat.
Return the chicken to the wok along with the scallions, noodles, peanut sauce, and 25g of chopped peanuts. Add 30ml of reserved noodle water and stir-fry for 4 minutes until hot.
Plate the stir-fry into bowls. Garnish with the remaining peanuts, sliced cucumber, and the prepared chilli dressing.
Chef's Notes
- For the smoothest peanut sauce, ensure your peanut butter is at room temperature. If it's too cold, it can clump. A touch of sesame oil in the sauce can enhance its nutty aroma.
- Don't overcrowd the wok when searing the chicken. Cook it in batches to ensure a good sear rather than steaming the meat, which results in a less desirable texture.
- The Sichuan peppercorns add a unique numbing sensation. Adjust the amount to your preference, or omit if you're sensitive to them. Toasting them lightly before crushing can intensify their flavor.
- Udon noodles can become mushy if overcooked. Stir-frying them briefly in the sauce helps them absorb flavor and retain a pleasant chewiness. If you don't have reserved noodle water, a splash of regular water or broth will work.
- The chili dressing is optional but adds a vibrant sweet and tangy counterpoint to the rich peanut sauce. Prepare it ahead of time to allow the flavors to meld.
Storage
Refrigerator: 2 days — Store without cucumber garnish for best results.
Reheating: Microwave until steaming or toss in a hot wok with a splash of water.
