Five Spice Noodle Stir Fry with Peanut Chilli Crunch
- Not too tricky
- 0:35 m
- 22 ingredients
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!
Serves: 4
Ingredients
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
Before you start
Cuisinart Spice Grinder | Small saucepan | Wok or large frying pan
Step 1
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
Ingredients
- 1 lime
- 250g firm tofu
- 150g tenderstem broccoli
- 1 red pepper
- 3 cloves of garlic
- 2cm fresh ginger
Step 2
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
Ingredients
- 1 star anise
- 2 tsp - Szechuan Peppercorns
- ½ tsp fennel seeds
- 4 whole cloves
- 2cm cinnamon stick
Step 3
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
Ingredients
- 50g roasted peanuts
- 1 tbsp black sesame seeds
- 2 tbsp crispy shallots
- ½ tsp chilli flakes
- ¼ tsp salt
Step 4
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
Ingredients
- 250g rice noodles
Step 5
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
Ingredients
- 2 tbsp cornflour
- 3 tbsp vegetable oil
- 3 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp Sriracha