Method

1. Boil a full kettle. Peel and finely chop the ginger and garlic. Add the chopped ginger and garlic to a heat-proof bowl with the cayenne pepper – this is your fragrant mix.
2. Heat a large, wide-based pan (preferably non-stick) with 2 tbsp Bordefields Rapeseed Oil. Heat for 1-2 min or until very hot, then carefully pour the heated oil into the bowl over the fragrant mix (the garlic and ginger should sizzle from the heat of the oil!), give it a good mix up and set aside for later. Make sure to save the pan!
3. Top, tail and grate the carrot (no need to peel!) then slice the sugar mangetout finely on a diagonal.
4. Add the medium egg noodles to a pot and cover them with boiled water until fully submerged. Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite. Once done, drain, reserving a cup of starchy noodle water and set aside.
5. Meanwhile, return the pan to a medium-high heat with a drizzle of the Smoked Chipotle Infused Oil. Add the sliced mushrooms and cook for 3-4 min or until caramelised. Add half the soy sauce to the pan and cook for 30 secs further.
6. While the mushrooms are cooking, add the remaining soy sauce, rice vinegar and peanut butter to the chilli oil. Add a pinch of sugar and a good grind of black pepper and give everything a good mix up.
7. Once the noodles are done, add a splash of the starchy noodle water to the sauce – this is your Sichuan-style chilli sauce. Add the Sichuan-style chilli sauce to the bottom of your serving bowls. Garnish with the sliced spring onion. Enjoy!