Szechuan Chicken Noodles

For 1	Continued...
1 nest of medium noodles	2 tspn sweet chilli sauce
sesame oil (as needed and to taste)	1 tspn horseradish sauce
1 tbspn oil	2 tspn dark soy sauce
1 chicken breast	1 or 2 tspn dry sherry or rice wine
80 gm red/green peppers	¼ tspn szechuan peppercorns
12 gm spring onions (prepared weight)	1 hand full fresh coriander
2 tspn smooth peanut butter	15 gm cashew nuts

Dry roast the szechuan peppercorns and crush to a powder in a pestle and mortar.
Dry roast the cashew nuts until browned.
Chop the coriander.
Chop the garlic.
Deseed and chop the peppers into about 1 inch cubes.
Slice the spring onions at an angle into about 1 inch lengths.
Slice the chicken into thin strips.

Cook the noodles as instructed on the packet and rinse in cold water to stop further cooking and then toss with a little sesame oil to both add flavour and to prevent the noodles sticking together.
Heat the oil in a wok and fry the chicken strips and peppers for about 3 min, or until the chicken is cooked.
Add the spring onions, peanut butter, chilli sauce, horseradish sauce, soy sauce, dry sherry and szechuan pepper and stir fry for 1 - 2 min.
Add the coriander, cashew nuts and noodles, mix together well and stir fry until the noodles are heated through.

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