Sichuan chicken wings
Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main
Aubergine & sesame dan-dan-style noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 2 tsp sesame oil
- 1 small auberginecut into 1cm cubes
- 80g (1 nest) dried wheat noodles
- ½ tsp Chinese five-spice powder
- 1 small garlic clovecrushed
- pinch of ground Sichuan peppercorns
- 1 tbsp tahinior Chinese sesame paste
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 2 tsp black rice vinegar
- 1-2 tsp crispy chilli oilto taste
- 2 spring onionsthinly sliced
- 2 tsp toasted sesame seeds(we used a mixture of black and white)
Nutrition: Per serving
- kcal606
- fat24g
- saturates4g
- carbs71g
- sugars18g
- fibre17ghigh
- protein19g
- salt4g
Method
step 1
Heat the sesame oil in a wok over a high heat and fry the aubergine for 5 mins until softened and starting to brown in places. Meanwhile, put the kettle on to boil. Cook the noodles in a pan of boiling water for a minute less than the pack instructions, then drain and rinse under cold running water to stop the cooking process.
step 2
Add the five-spice powder, garlic and Sichuan pepper to the pan with the aubergine and stir-fry for 1 min. 3 Mix the tahini, hoisin, soy, vinegar and chilli oil together in a bowl. Stir in 50ml hot water from the kettle, then pour the mixture over the aubergine and cook for another 1-2 mins until coated in the glossy sauce. Add the noodles and toss to coat, adding a splash more hot water if the sauce is too thick. Sprinkle with the spring onions and sesame seeds just before serving.
