One-Pan Coconut Chicken and Peanut Noodles

Steps

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1. 1
   Add dried udon noodles to boiling water and let them cook while you prepare the stir-fry components.
   ▶ ≈1:21
2. 2
   Toast Sichuan peppercorns in a dry pan until they begin to smoke, releasing their essential oils. Grind them once fragrant.
   ▶ ≈2:00
3. 3
   Prepare your ingredients: mince ginger and garlic, split broccolini stems lengthwise for even cooking, and slice fresh chili.
   ▶ ≈2:42
4. 4
   Heat oil in a wide pan, add ground chicken, and cook until no longer pink, allowing excess moisture to evaporate.
   ▶ ≈4:59
5. 5
   Stir in minced ginger and garlic, then add the fermented chili paste and peanut butter, stirring well to combine.
   ▶ ≈7:05
6. 6
   Add broccolini and ground Sichuan peppercorns, then pour in coconut milk. Keep the sauce coating consistency, not soupy, so it clings to the noodles.
   ▶ ≈7:21
7. 7
   Drain the cooked noodles and add them directly to the sauce, tossing quickly to coat every strand evenly.
   ▶ ≈8:10
8. 8
   Transfer to a serving bowl and top with sliced carrot and cucumber for freshness. Garnish with fresh chili and chili crisp oil if desired.
   ▶ ≈8:36