30-Minute Sichuan Noodles | sheerluxe.com
Favourites 19
Total Time: 30 Minutes
Serves 4


  • 1 tbsp of groundnut or vegetable oil
  • 110g of courgette, finely chopped
  • 1 tbsp of peanut butter
  • 1 tsbp of garlic, finely chopped
  • 2 tsp of fresh ginger, finely chopped
  • 2 tbsp of Shaoxing rice wine or dry sherry
  • 2 tbsp of Lee Kum Kee chilli garlic sauce
  • 2 tsp of Lee Kum Kee Chiu Chow Chilli oil
  • 225g (8oz) of whole wheat noodles
  • 1 tbsp of Lee Kum Kee Premium dark soy sauce
  • 1 tbsp of sugar
  • 450ml (16 fl oz) of vegetarian stock


  1. Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger and stir-fry for one minute. Add the rest of the ingredients. Reduce the heat and simmer for three minutes over low heat.
  2. Cook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.