Spicy Sichuan Noodles with Jersey Royal Potatoes and Tofu

Cook the noodles according to package directions. Drain and set aside.

While the noodles are cooking, heat vegetable oil in a wok or large skillet over medium-high heat. Add the diced potatoes and cook until golden brown and tender, about 8-10 minutes. Remove from the wok and set aside.

Add the diced tofu to the wok and cook until lightly browned and crispy, about 5-7 minutes. Remove from the wok and set aside.

In the same wok, add the garlic, ginger, and the whites of the spring onions. Stir-fry for 30 seconds until fragrant.

Add the crushed Sichuan peppercorns and chili flakes. Stir-fry for another 15 seconds, being careful not to burn the spices.

In a small bowl, whisk together the soy sauce, Chinese black vinegar, sesame oil, sugar, peanut butter (if using), and water or vegetable broth.

Pour the sauce into the wok and bring to a simmer. Cook for 1 minute, stirring constantly.

Add the cooked potatoes and tofu back to the wok. Stir to coat with the sauce and cook for another 2 minutes.

Add the cooked noodles to the wok and toss to combine with the sauce, potatoes, and tofu. Ensure everything is evenly coated.

Serve immediately, garnished with the chopped spring onion greens and roasted peanuts.