Szechuan Spicy Noodles

Serves 4

Time: 20-30 minutes

This recipe is a vegan version of something my husband and I used to adore before I became vegan. I added vegan mince to this dish to emulate the original version we loved so much. If you have reservations about whether you like vegan mince, this is a good dish to try it in. This dish benefits from full, bold flavours which means the mince doesn’t dominate. When I forgot to mention the vegan mince to omnivores, it went unnoticed unlike in dishes with gentler flavours like a spaghetti bolognese. I chose to use ready made straight to wok noodles that were just a cheap supermarket own brand version. This meant I could keep this as a one pan dish. It only takes about 15-20 minutes to prep and cook. It serves 4 normal people or 3 very hungry ones!


1 tsp sesame oil- optional

5 cloves garlic

1 birds eye chili (deseed to make milder)

Juice of 1 lime

2 tsp grated fresh ginger

200ml vegetable stock

2 tbsp vegan soy sauce/tamari

2 tsp peanut butter

100g mange tout peas

100g baby sweetcorn

200g vegan mince

1 tsp sugar

4 spring onions, finely sliced

4 servings of noodles


Heat sesame oil, if using, in a wok on medium-high . Add the garlic, ginger and chili and stir fry for about 1 minute. If omitting oil, sauté the garlic ginger and chili in a tbsp water. Add the lime juice and stock and stir. Bring to the boil and simmer gently. Stir in the soy sauce/tamari, sugar and peanut butter. Once the peanut butter has been fully incorporated into the sauce. Add the mange tout, baby sweetcorn and spring onions and cook for a further 3 minutes. Stir in the mince. Once well coated and heated through add the noodles and again check they are well coated and heated through.

Serve with a garnish of spring onions

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