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  • Writer's pictureSuzanne Sng

Tongue-numbing chicken udon

Thick chewy udon are coated with the sauce that is bursting with flavours. The Sichuan peppercorns add a lovely kick and numb the tongue most pleasurably. It reminded us so much of our favourite noodle place in Paris and, dare we say it, could rival any dish there.

Serves 4


  • 800 grams pre-cooked packaged udon noodles

  • 3 spring onions (scallions)

  • 4 tablespoons vegetable oil

  • 2 teaspoons finely ground Sichuan peppercorns or 1 teaspoon ground black peppercorns

  • 2 teaspoons chilli powder

  • 2 whole star anise

  • 4 garlic cloves, finely chopped

  • 1 tablespoon finely grated ginger

  • 500 grams chicken mince

  • 1 cup chicken stock

  • ¼ cup light soya sauce

  • 1½ tablespoons smooth peanut butter

  • 1 tablespoon white vinegar

  • 1 tablespoon cornflour mixed with 1 tablespoon water

  • 1 tablespoon sesame oil

To prepare the noodles, bring a large pot of water to the boil. Add the noodles and let them bubble for about a minute. Then use tongs to gently shake the noodles apart. Drain and set aside for later.

To prepare the spring onions, finely chop the pale part and set aside. Then finely sliced the green parts and keep those separate.

Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns, chilli powder and star anise. Cook the spices for about a minute or until fragrant.

Add the garlic, pale part of the spring onion and the ginger. Stir-fry for about 30 seconds. Now increase the heat to high and add in the chicken mince. Stir-fry until the chicken is cooked.

Then stir through the chicken stock, soya sauce, peanut butter and vinegar. Simmer for about 4 to 5 minutes to allow the flavours to infuse. Remove and discard the star anise.

Stir through the cornflour mixture. Simmer for a further minute or until the sauce has thickened.

Then toss through the cooked noodles. Remove from heat and toss through the sesame oil.

Divide among serving bowls and top with the green part of the spring onions.

Recipe adapted from Marion’s Kitchen.

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