Sichuan Chicken Stir Fry

Quick, easy, delicious and spicy.

2 Cloves Garlic, sliced
1 Tsp Cumin
1Tsp Sichuan Peppercorns
4 Dried Red Chillies
1 Red Pepper, sliced
6 Spring Onions cut into 1" sections
1 Tbsp Chilli Bean Sauce
3 Tbsps Stock or water
2 Handfulls leftover cooked chicken, shredded

Bash the cumin, peppercorns and chillies together with a mortar and pestle.
Heat a little oil in a wok or frying pan. Add the garlic and fry for a minute until beginning to brown. Add the spices from the mortar and fry for a few moments. Add the chilli bean sauce, stock and red pepper slices. Stir until the peppers are almost cooked. Add the spring onions and the chicken and stir until cooked through. Serve with a little rice.

Vietnamese Curry Noodle Soup with Duck

Egg noodles - Fresh or Dried
Chicken Stock
1 Clove Garlic, finely chopped
1 Tbsp Curry Powder
Cooking Oil
1/2 Onion, vertically sliced
Coriander
1 Spring Onion, thinly sliced
Duck breast, cooked and sliced. Works best with Chinese crispy duck

Cook the noodles according to the packet. Drain and set aside.
Heat a little oil in a saucepan. Add the garlic and fry until golden. Add the curry powder and cook for a few seconds. Add the chicken stock. Season to taste.

Put the noodles in a bowl. Arrange the duck on top along with the onion. Pour the soup into the bowl and garnish with coriander and spring onions.