Ingredients
- 1 tbs grapeseed oil
- 600g chicken thigh mince
- 2 cloves garlic, minced
- 2 tbs dark soy sauce
- 2 tbs light soy sauce
- 1 tbs Shaoxing wine
- 3 tbs tahini (75g)
- 1 tbs honey
- 80g preserved mustard greens, drained & roughly chopped
- 500g Szechuan noodles, or Udon noodles
- sliced spring onion & fresh coriander, to serve
- 1 cup vegetable oil
- 1 cinnamon stick
- 2 star anise
- 2 whole cloves
- 2 bay leaves
- 2 tbs Szechuan peppercorns
- 2 tbs dried chilli flakes
- 1 tbs chilli powder
- ¼ tsp salt
Chilli Oil
Serves/Makes: 4
Preparation Time: 20 mins
Cooking Time: 15 mins
Method
1.For the Chilli Oil, place oil, cinnamon stick, star anise, cloves, bay leaves and Szechuan peppercorns in a small saucepan over low heat. Gently simmer for 8 minutes until very aromatic. Remove from heat and strain oil through a fine sieve (discard spices). Add chilli flakes, chilli powder and salt to the oil and stir to combine. Set aside.
2.Meanwhile, heat a wok or large non-stick frypan over medium-high heat. Add oil and chicken mince and stir-fry for 5 minutes until browned. Add garlic and cook for a further 1 minute until fragrant. Add dark soy, light soy, Shaoxing wine, tahini and honey and cook for 1-2 minutes until combined. Add the preserved mustard greens, a quarter cup of the chilli oil and toss together.
3. Cook noodles according to packet instructions. Drain and divide between serving bowls. Top the noodles with sesame chicken and spoon over extra chilli oil, spring onion and coriander.
Recipe presented by Falcon. Shop the entire range here.
