Method
- Preheat oven to 180c fan. Dry the lentils with kitchen paper and chuck them into a roasting tin. Add 1 tbsp of oil and toss together. Spread out and roast for 18-20 minutes or until crispy.
2. Blitz the mushrooms in a food processor. - Heat 1 tbsp of the oil in a non-stick frying pan over a high heat. Add the Sichuan Pepper and chili. Stir-fry for 2-3 seconds until fragrant. Add the mushrooms, mix well and cook, stirring occasionally, for 12-15 minutes until you have cooked out the moisture and can hear a frying sound. Add the ginger and half the garlic and stir-fry for 2 minutes. Add the 2 tsp of soy sauce and mix well.
4. Meanwhile, whisk the peanut butter together with 8 tbsp of just boiled water, a few tbsp at a time until smooth. Add the remaining soy sauce, vinegar, chilli oil and remaining garlic. Mix well. Divide between 2 serving bowls.
5. Cook the pak choi for 2 mins in pan of boiling water. Remove and add the noodles to the pan. Cook for 4-5 minutes or until al dente. Scoop out a little noodle water and drain. Divide the noodles between the two serving bowls and spoon 2 tbsp of noodle water over each. Add the pak choi.
7. Just before serving, toss the crispy lentils into the mushrooms. Spoon over the noodles and serve with spring onions on top and extra chilli oil.
Ingredients
Serves 2
1 x400g tin green lentils washed and drained
2 tbsp ground nut oil
300g chestnut mushrooms
1 tsp Sichuan pepper corns, lightly ground
1 dry chilli – crushed (2 if you like it hot)
1 inch ginger, minced
4 cloves garlic, minced
4 tbsp smith peanut butter
2 tbsp dark soy + 2 tsp
½ tbsp white wine vinegar
2 tsp chilli oil
1 pack choi, cut into quarters
180g medium egg noodles
2 spring onions, finely chopped
