Sichuan food is like a drug. I get withdrawals when I don’t have it. I think it has something to do with the numbing Sichuan pepper. Normally, I eat it once a week, and my favourite restaurants are Sichuan House and Tina’s Noodle Kitchen.
During Melbourne’s lockdown, I was going through chemo. My immunity was compromised and I wasn’t allowed to leave the house. Neither restaurant could deliver to me, so I had to come up with this recipe.
The chemo really affected my tastebuds and I needed things that were extra punchy and extra spicy. This dish is that at the best of times. It’s definitely not for the faint of heart, that’s for sure.
Shannon Martinez is the chef and owner of pioneering Melbourne vegan restaurant Smith & Daughters.
Chongqing noodles, by Shannon Martinez
Prep time: 20 minutes
Cook time: 15 minutes
