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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add Sichuan peppercorns, cinnamon stick, star anise, and oil to a small pot. Heat over medium-low until it reaches 325 degrees, then turn off the heat.
Wait 6-7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon.
Add red chilli flakes to the hot oil and allow them to steep. The oil should smell fragrant, almost like popcorn. Allow to cool and store in a glass jar.
Heat a teaspoon of oil in a wok over medium heat and brown the chicken mince.
Add hoisin sauce, vinegar, dark soy sauce, and five spice powder. Cook until all the liquid evaporates and set aside.
Mix together tahini, soy sauce, sugar, five spice powder, Sichuan powder, chilli oil, garlic, and hot noodle water. Taste and adjust seasoning if needed.
Cook the noodles according to package directions and drain. Blanch the greens in the noodle water and drain.
Divide the sauce among bowls, followed by noodles and leafy greens.
Add the cooked mince over the top.
Sprinkle with chopped peanuts and green onions. Mix everything together and enjoy.
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This makes more chilli oil than you will need, but it keeps well for other dishes.
You can loosen the sauce with more hot water or add more Sichuan peppercorn powder to taste.
Can I use a different type of meat?
Yes, you can substitute chicken mince with pork or beef mince.
How long does the chilli oil last?
The chilli oil can be stored in a glass jar for several weeks.
Can I make this dish vegetarian?
Yes, you can use tofu or mushrooms instead of chicken mince.
What type of noodles should I use?
White noodles are recommended, but you can use any type of noodles you prefer.
How spicy is this dish?
The dish has a moderate level of spiciness, but you can adjust the amount of chilli flakes to your preference.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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