This dish is perfect for lunch or supper, and is enjoyed throughout China although it is basically a Szechuan recipe. If you prefer a vegetarian version, just leave out the prawns/chicken/pork and substitute with the veg of your choice, preferably something nice and crunchy.
Ingredients
2ltr chicken stock2 facing heaven chilli
2tsp Spice Mountain Szechuan stir-fry spice
1 tsp sancho pepper
2tsp intense balsamic vinegar powder
100g frozen prawns (or chicken, or leftover roast pork)
100g oyster mushroom, chopped
1 sweet red pepper, finely diced
your noodle of choice
sesame oil
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