Ingredients
- Serves 4
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Method
- In a small frypan, dry fry the Sichuan peppercorns over low heat for 1 to 2 minutes or until fragrant. Crush lightly in a mortar and pestle.
- Heat the oil in a wok or large frying pan over medium-high heat and cook mince for 3 to 4 minutes or until browned. Add garlic and ginger and cook for 1 minute. Add rice wine vinegar and chilli paste and cook for 1 minute. Add stock, bring to boil then add soy sauce and sugar. Reduce heat, gently add tofu and stir to coat. Simmer for 7 to 8 minutes or until sauce reduces, adding snowpeas, corn and gai lan for the final 2 minutes.
- Meanwhile, prepare noodles according to packet instructions. Drain.
- Divide noodles between bowls and top with mince mixture. Sprinkle with Sichuan peppercorns, green onions and chilli, if desired, to serve.
Tips
- Serve with extra chilli bean paste or sambal oelek for an extra kick.
- Substitute rice of your choice for noodles.