Place a frying pan over a high heat and add the Szechuan peppercorns with no oil. When it releases its amazing fragrant aroma remove from the heat, transfer into a pestle and mortar and grind into a very fine powder.
1 tsp Szechuan peppercorns
Add a large saucepan of water over a high heat and cook the noodles according to the packet instructions.
225 g noodles
In a mixing bowl add the chicken stock, dark and light soy sauce, rice vinegar, sesame oil and the cornstarch and stir well.
1/2 cup chicken stock, ¼ cup light soy sauce, 2 tsp dark soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 tsp cornstarch
Time to cook. Ad the oil to a wok and put it over a high heat.
2 tbsp vegetable oil
When hot, add the garlic, ginger, onion and fry for a couple of minutes until they start changing colour.
4 cloves garlic, 1 inch ginger, 1 small onion
Add the dried chillies and stir , then the bell pepper and stir fry for another 2 – 3 minutes.
6 medium dried chillies, 1 small red bell pepper
Add the prawns and stir fry until just about cooked.
500 g king prawns
Add the cooked noodles and the sauce and toss until everything is coated.
Add the sliced spring onions/scallions and the pepper powder from step 1.
2 large spring onions
Serve immediately in prewarmed bowls and sprinkle the roasted peanuts over the top.