Sichuan chicken with noodles

Spice up dinner time with our delicious sichuan chicken! Complete with rolled rice noodles and healthy Asian greens, it's perfect for quick midweek dinners for the family.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Sichuan chicken with noodles
  • 2 tablespoon sichuan peppercorns
  • 1 tablespoon sea salt flakes
  • 4 chicken thigh fillets, trimmed
  • 1 tablespoon peanut oil
  • 450 gram wide fresh rice noodles
  • 1 bunch choy sum, rinsed, halved
  • 1 bunch broccolini, chopped
  • 1/4 cup water
  • 2 tablespoon soy sauce
  • 2 tablespoon sweet chilli sauce
  • 1 teaspoon finely chopped fresh ginger
  • 1 clove garlic, sliced


Sichuan chicken with noodles
  • 1
    In a heavy-based frying pan, toast peppercorns for 1-2 minutes until they start to pop. Set aside to cool before grinding with the salt in a spice grinder or mortar and pestle.
  • 2
    Coat chicken with the pepper mixture, pressing down on both sides to coat evenly. In a large frying pan, heat oil on medium. Cook chicken pieces for 4-5 minutes each side until cooked through. Turn off heat, cover and set aside for 5 minutes.
  • 3
    Meanwhile, place rice noodle rolls, choy sum and broccolini in a bamboo or metal steamer. Place over a wok or saucepan of simmering water. Cover tightly and steam for 2-3 minutes, until noodles are tender. Slice noodles.
  • 4
    In a small saucepan, bring water, sauces, ginger and garlic to the boil on high. Reduce heat to low and simmer for 5 minutes.
  • 5
    Serve sliced chicken on a bed of noodles and vegetables. Drizzle with soy mixture.


You will need about 600g chicken thigh fillets. Pork fillet would be delicious served this way as well.

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