Salads & Sides

Five Spice Noodle Stir Fry with Peanut Chilli Crunch

4

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Five Spice Noodle Stir Fry with Peanut Chilli Crunch

4

Need a quick and easy noodle recipe for the weekend? PACKED full of flavour these five spice noodles have a spicy kick and the crunchy peanut chilli topping is a game changer. We've used the Cuisinart Spice Grinder to grind up star anise, Szechuan peppercorns, and cloves as its such a breeze—just press the lid and let it work its magic. Check out the full recipe for these spicy noods below!
  1. Five Spice Noodle Stir Fry with Peanut Chilli Crunch-1
  1. Five Spice Noodle Stir Fry with Peanut Chilli Crunch-1

Ingrédients

For the Five Spice Mix

  • 1 star anise
  • 2 tsp - Szechuan Peppercorns
  • ½ tsp fennel seeds
  • 4 whole cloves
  • 2cm cinnamon stick

For the Peanut Chilli Crunch

  • 50g roasted peanuts
  • 1 tbsp black sesame seeds
  • 2 tbsp crispy shallots
  • ½ tsp chilli flakes
  • ¼ tsp salt
  • 1 lime

For the Stir Fry

  • 250g rice noodles
  • 250g firm tofu
  • 2 tbsp cornflour
  • 3 tbsp vegetable oil
  • 150g tenderstem broccoli
  • 1 red pepper
  • 3 cloves of garlic
  • 2cm fresh ginger
  • 3 tbsp dark soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp Sriracha

Preparation

Prep the ingredients

  • Dice the tofu
  • Roughly chop the tenderstem broccoli
  • Deseed and roughly chop the pepper
  • Peel and mince the garlic and ginger
  • Zest the lime and slice into wedges

Make the five spice

  • Place the star anise, szechuan peppercorns, fennel seeds, cloves and cinnamon stick in the spice grinder and grind to a powder
  • Transfer to a bowl

Make the peanut crunch

  • Place the peanuts in the spice grinder and pulse to break up the peanuts, keeping them still chunky
  • Transfer to a bowl and stir through the shallots, sesame seeds, chilli flakes, salt and lime zest

Cook the noodles

  • Place the noodles in a large bowl, cover with boiling water and leave to stand for 1 minute to soften (or following packet instructions). Drain the noodles, rinsing under cold water to stop them from sticking

Make the stir fry and serve

  • Place the tofu in a bowl with the cornflour and 1 tbsp of the five spice mix
  • Heat a large frying pan or wok over a medium heat with 2 tbsp of vegetable oil
  • Add the tofu, turning regularly until golden and crispy all over
  • Transfer the tofu to a plate and set aside
  • Return the pan to a medium heat with 1 tbsp of vegetable oil
  • Add the broccoli, red pepper and bok choy, frying for 2 minutes until starting to soften
  • Add 1 tbsp of the remaining five spice mix with the garlic and ginger, frying for 1 minute until fragrant
  • Add the noodles and tofu back into the pan and pour in the soy sauce, sriracha, rice wine vinegar and toasted sesame oil, mixing to coat
  • Divide the noodles between bowls and top with the peanut crunch
  • Top with spring onion and serve with lime wedges