This dish is perfect for lunch or supper, and is enjoyed throughout China although it is basically a Szechuan recipe. If you prefer a vegetarian version, just leave out the prawns/chicken/pork and substitute with the veg of your choice, preferably something nice and crunchy.
01.
Ingredients
2ltr chicken stock
2 facing heaven chilli
2tsp Spice Mountain Szechuan stir-fry spice
1 tsp sancho pepper
2tsp intense balsamic vinegar powder
100g frozen prawns (or chicken, or leftover roast pork)
100g oyster mushroom, chopped
1 sweet red pepper, finely diced
your noodle of choice
sesame oil
02.
Method
- Heat a tablespoon of vegetable oil and place the facing heaven chillis in it, then fry them until they darken. (Be very careful not to burn the chillis, as this will spoil the dish.)
- Turn off the heat and let the chillis sit in the oil for a while, to infuse, then discard them. Next quickly stir fry the red pepper, mushrooms and prawns/chicken/pork, and then add the Szechuan stir fry blend.
- Add the sancho pepper and the chicken stock, then the balsamic vinegar powder and a little sesame oil.
- Simmer the soup gently for half an hour, and in the meantime prepare your noodles according to the instructions.
- Now thicken the soup slightly with cornflour blended with cold water, and check the seasoning.
- Place portions of noodles in deep bowls and pour over the hot soup, then stir. Garnish with chopped spring onion and red chilli, then serve.
