Szechuan Chicken Noodles

Serves 4
Time 45 minutes



3 cups plain flour

1 cup warm water

½ tsp sesame oil 

Good pinch salt


Szechuan Sauce 

300g chicken, minced 

¼ cup extra virgin olive oil

1 red onion, diced 

4 cloves garlic, chopped 

1-inch fresh ginger, finely chopped 

1 red chilli, roughly chopped

1 tsp sesame oil

2 spring onions, diced 

1 bunch coriander, roughly chopped  

2 tbsp soy sauce

1 tbsp Sichuan peppercorns

2 tbsp gochujang chilli paste 

1 tbsp crispy chilli sauce 

¼ tsp coconut sugar 

250ml chicken stock


To serve

Deep-fried shallots

Roasted garlic

2 spring onions, sliced

1 bunch coriander


Bring all of the ingredients for the dough together in a food processor. Turn out onto a bench dusted with flour and knead for a few minutes or until the dough is smooth. 

Place the dough in a bowl, cover with cling wrap and rest for 30 minutes before rolling out into noodles.  

Saute the onion, garlic, chilli and ginger in olive oil in a hot pan. Add the chicken and break up while cooking. Add the remaining ingredients for the sauce to the pan, cover with a lid and simmer for 15-20 minutes. 

While the sauce is cooking, roll out the noodles on a clean bench, dusted with flour. 

Bring a large pot of salted water to a boil. 

Dust the rolled out noodle dough with flour, fold over, dust with flour and fold again. Cut the noodles to the thickness of your choice. Use your fingers to gently loosen the noodles. Add to the pot of boiling water, and use a wooden spoon to gently stir the noodles for 1 minute. Once the noodles rise to the surface of the water they are ready. Remove from the pot and place in a bowl. 

Spoon ladles of the Szechuan sauce over the noodles. Top with shallots, roasted garlic, spring onions and coriander.