Ingredients

• 1 tin of smoked sole
• 100 g of egg noodles
• 1/2 onion
• 1/2 leek
• 2 carrots
• A few leaves of pak choi
• 2 cloves of garlic
• 1 teaspoon of Sichuan pepper
• (or other ground pepper corn)
• 1 tablespoon of soy sauce
• 1/2 teaspoon of paprika
• 2 teaspoons of peri-peri
• Vegetable stock
• 1 teaspoon of sesame oil
• Peanut oil as needed
• For garnishing: safflower petals and
• 1 tablespoon of chilli oil

Preparation

1. 1

   Grate the carrot and finely chop the onion, cut the pak choi leaves and the leek into strips lengthwise. Crush the cloves of garlic. In a wok, stir-fry the garlic in two tablespoons of peanut oil.

2. 2

   Add the vegetables, soy sauce, pepper, paprika, sesame oil, and peri-peri and stir-fry for a few minutes. Reduce the heat, add a ladle of vegetable stock, and cook over a low heat.

3. 3

   Meanwhile, cook the noodles according to the instructions on the packet (usually 3 minutes in boiling water) and transfer it to the wok. Add the flaked sole fillets and another tablespoon of peanut oil, and stir-fry.

4. 4

   Serve the noodles very hot, garnishing with safflower petals, peri-peri, and a drop of chilli oil. * Sichuan noodles should be very spicy!

5. 5

   To make them even spicier, add dry granulated peri-peri and correct the seasoning as you go. Dan Dan Noodles: Noodles with Sole Seasoned with Sichuan Pepper