Deliciously Spicy Peanut Butter Noodle Recipe!

This dish is creamy, it's spicy, it's succulent, peanut butter, chilli oil noodles. Hey guys, welcome back to Wok Wednesday, I'm Jeremy from School of Wok, London's premier Asian cookery school. You're here to learn, I'm here to teach you, it's peanut butter, chilli oil noodles. I'm going to finely matchstick up the ginger. With spring onion, I'm going to use all of this, so three whole spring onions. The greens I'll use to garnish later. Nice rings. Usually with noodles you do spring onion strands or matchsticks to go with the length of the noodles, but because we're doing a minced meat stir-fry, rings will go better. And then the white part we'll use as well, but I'll use that to stir-fry along with the ginger and the meat. So my ginger and spring onion base there. There's not much more to chop up, so I'm just going to leave those on my board for when I'm ready for them. I'm going to make a quick Sichuan pepper salt. I've got these Sichuan peppercorns here, and a good amount of sea salt. Now I won't use all of this, I'm just going to crush it together. Now that's a lot of Sichuan pepper salt. I'm not going to use all of this just for this recipe, but it is nice to have that unique numbing salt for different dishes. It's really good for roast meats, like just a bit of roast chicken dipped into that Sichuan pepper salt. It tastes amazing. I'm going to go for a teaspoon of the salt in the meat. That's just some fatty pork mince there. If I want to use any more later on, I can just place it over the top of my noodles once they're finished. A little bit of sesame oil, and give that a good mix. Right, for ease, we're going to make up the sauce in the bowl, and then we'll cook the pork, and that will kind of heat the sauce through with the noodles. Really simple. It's peanut butter noodles, so I've got a good amount of peanut butter here to start us off. Light soy sauce. Some rice vinegar, not too much. Just enough to kind of balance out the saltiness. And that slight sour will also work well with the chili oil. This is like a chili flake oil. It's got that nice crunch to it. Shaoxing rice wine. Give that a good mix through. Try and get the peanut butter so smooth again. Just to balance out the flavour, or that tartness from the rice vinegar. Sort of half a teaspoon of sugar will help too. So you're looking for a nice balance of sweet, salty, sour, spicy, all in one. It's a little thick right now. I'm going to take a little bit of this hot water from my pan ready to boil the noodles, and thin that right out. Now that is the texture I'm looking for. So that ladle of hot water really helps get the texture right, so it can kind of wrap around the noodles in a nice, smooth, silky kind of way. Some dark soy for colour. And that will just bring out the sort of deep, orangey-brown of this sauce. Now that is more satisfying. So I've got these knife-cut noodles. You can use any type of wheat noodle for this, but what's nice about it is these little ridges that kind of collect all that lovely sauce that I've just made up. If you can't find this, you can get them in Asian supermarkets, but if you can't find it, then you can get this sort of Italian mafaldin pasta, which has those little cut edges to them as well, which works a treat. You want to cook those for about six to eight minutes. Once they've kind of lost their package shape and they're quite slippery, then they're pretty much cooked. Now whilst the noodles are boiling, you can cook up the minced meat. Smoking hot oil. And this is your ginger and spring onion, so that sizzle is really important. You want to get an immediate flavour from the ginger and spring onion into the oil. Keep this high heat and then bring your minced meat into the wok. Just start breaking up the minced meat. Remember that's nicely seasoned with that homemade Sichuan pepper salt. The spice from that is going to work really well with all that chilli oil in that peanut butter sauce. Just keep chopping into the meat. Oh, I can really smell that Sichuan peppercorn hitting the bottom of the wok now. These noodles, once boiled, can literally come straight out of that steaming hot pan of water into the sauce. That spicy minced meat over the top and the spring onion greens to finish. And this is the fun part. You just dig around and mix that sauce into the noodles with the meat. Oh, wow. I'm pretty sure this was the type of dish that invented the noodle pool. My very quick peanut butter chilli noodles. It's like a Chinese spicy version of a bolognese. The Italian don't shoot me. That is so easy and so delicious. If you like more delicious recipes like this, don't forget to like, comment, subscribe. Ding! Hit that notification bell. And we'll see you for new noodles.