Each year, I look for something new to make on lunar new year. Sometimes these are extravagant, time-consuming dishes that need a special occasion to make, but this year I opted for something quick, simple and utterly delicious. Any sauce that can be mixed up in the time it takes to cook some veggies gets my approval. This will come together in just a few minutes, and will be one I come back to time and time again.

If you’ve never tried Sichuan peppercorns before, you are in for a treat. Go easy on them – they have a warm, numbing heat that is completely addictive.

Ingredients (1 serving)

Sauce:
2 cloves garlic, grated
1 tbsp chilli flakes
1 tsp crushed Sichuan peppercorns 
2 tbsp oil
2 tbsp soy sauce
1 tbsp brown sugar
1/2 tbsp peanut butter
1 tsp rice vinegar

125g dried medium egg noodles (or equivalent)
1 baby pak choi, halved
1 handful cashew nuts, crushed (or peanuts)
1 spring onion, chopped

Instructions

1. Steam the pak choi for 3 minutes above the pan you’ll use to cook the noodles.
2. In a bowl, add the garlic, chilli flakes and crushed pepper. Heat the oil in a pan and when hot, pour over the garlic mix.
3. Add the remainder of the sauce ingredients and mix up.
4. When cooked, remove the pak choi. Cook the noodles according the packet instructions.
5. While the noodles cook, pour the sauce into your serving bowl and add 1tbsp of water from the noodle pan to loosen. Drain the cooked noodles then add to the bowl and stir into the sauce until completely coated.
6. Top with the pak choi, crushed nuts and spring onions. Devour.