| Ingredients: | | | | pepper in a bowl. The cover it and refrigerate it for |
| - 3 teaspoons Sichuan pepper | | | | about 2 hours or so. |
| - 500g (1lb) chicken thigh fillets, cut into thin strips | | | | 3. Cook the egg noodles in boiling water for 5 minutes, |
| - 2 tablespoons soy sauce | | | | or until tender. Drain, then drizzle with a little oil and toss |
| - 1 clove garlic, crushed | | | | it through the noodles to prevent them from sticking |
| - 1 teaspoon grated fresh ginger | | | | together. Set aside. |
| - 3 teaspoons cornflour | | | | 4. Heat the wok until it becomes hot, add 1 tablespoon |
| - 100g (3 1/2 oz.) dried thin egg noodles | | | | of oil and swirl it around to coat the side. Then stir-fry |
| - oil, for cooking | | | | the chicken in small batches over medium or even high |
| - 1 onion, sliced | | | | heat for about 5 minutes, or until it becomes golden |
| - 1 yellow capsicum, cut into thin strips | | | | brown and well cooked. Add more oil if you feel is |
| - 1 red capsicum, cut into strips | | | | necessary and then remove from the wok and set it |
| - 100g (3 1/2 oz.) sugar snap peas | | | | aside. |
| - 1/4 cup (60ml/2 fl oz.) chicken stock | | | | 5. After that, reheat the wok, add 1 tablespoon of oil |
| Directions: | | | | and stir-fry the onion, the capsicum and the sugar snap |
| 1. Heat the wok until it becomes hot and dry-fry the | | | | peas over high heat for about 2 or 3 minutes, or until |
| Sichuan pepper for about 30 seconds or so. Then | | | | the vegetables become just tender. Then add all the |
| remove from the wok and crush with a mortar and | | | | chicken stock and bring to the boil. |
| pestle or in a small food processor. | | | | 6. Return all the chicken and the egg noodles to the |
| 2. After that, combine the chicken pieces with the soy | | | | wok and toss them over very high heat and serve |
| sauce, the garlic, the ginger, the cornflour and Sichuan | | | | immediately. |