My version of Sichuan’s famous bang bang chicken. Serve warm with rice to mop up those mouth-numbing chicken juices.

These noodles are from Shaanxi in China, and although they take some time you will be rewarded with beautifully silky fresh noodles.

These hot oil noodles are crazy delicious, in large part due to the amazing flavour of Sichuan peppercorns. We hope you'll love these as much as we do!

This lamb skewer recipe is super simple but huge on flavour thanks to caramelisation on the grill and maximum spicing. Recipe by MOB Contributor Helen Graves.

Ore Oduba treats the MOB to an absolute belter of a dish using ingredients available on Ocado - sticky pork belly served over fluffy rice.

We’ve cracked the code to making the best Chinese takeaway-style sweet and sour sauce. Perfect served over egg fried rice.

The classic Chinese takeaway dish made in your toastie maker. Crunchy, fried sesame toast with ginger and garlic infused prawns inside - delicious.

These crispy pancakes are my take on the Chinese street food staple of Cong You Bing. Perfectly flaky and irresistible with a spicy dipping sauce. Seema x

If you were of the opinion that you can only get a good Chow Mein in your local Chinese, think again. This recipe bangs, and it's ridiculously simple.

What is crispy chili oil? It's the condiment to end all condiments. Our homemade crispy chilli oil is made with hot chilli, crispy shallots and numbing Szechuan pepper. Delicious on eggs, noodles, pizzas, everything.

Spicy, numbing and aromatic, this Sichuan classic will soon become one of your weeknight favourites. Served best with a bowl of Tilda Long Grain Rice.

These noodles are inspired by Shanghai spring onion oil noodles. With only a few ingredients, it's cheap to make and will soon be a staple in your home. Seema x

Nothing hits the spot like salt and pepper tofu. This fakeaway classic is the epitome of a crowdpleaser. Whip it up in just 20 minutes.

Peanut butter + sichuan peppers = a flavour combo straight from heaven. These wings are sticky & sweet. Ridiculously moreish. Give them a go MOB.

The sticky chicken you get down at the local Chinese is so easy to do at home. The ginger in this version works wonders.

This is one of the easiest chilli oils you’ll ever make. There’s no chopping, no fuss, just chuck all your ingredients into a bowl and pour hot oil on top.

This dish has it all. A sticky, crispy, sweet and spicy takeaway staple. Serve it with all your other Chinese favourites and you're good to go.

This is an example of an Indo-Chinese dish. It's spicy, sticky, sweet and creates a really unique melody of flavours that we know you will love.

You know that crispy skinned sea bass you get at Chinese restaurants? Well… it’s actually unbelievably easy to make it at home. Ginger here packs a punch.

Crispy battered nuggets. A deceptively quick and easy homemade sweet and sour sauce. A properly naughty treat.

Your favourite sweet and sour takeaway, done at home. Pineapple is crucial in this dish.

This recipe is inspired by one of my favourites, Dan Dan Noodles. It’s got everything. It’s savoury, spicy, acidic and so addictive.

We’ve cracked the secret to the best sweet and sour sauce in this vegan riff on a Cantonese classic. It’s sticky, yum and everything you’d want from a takeaway.

The takeaway classic cooked from the comfort of your own home. Perfectly sweet and sour. The sticky sauce takes your tofu to a whole new level.

We have reinvented your classic takeaway salt and pepper fries. Tiny crispy nuggets of potato, loaded with onions and peppers take this to the next level.

Jolene, Xien's mum, came into the studio to show us how to make her famous salt and pepper chicken. A real takeaway classic, this one's a goodie!

A whole roasted aubergine is a beautiful thing. Add a sticky Sichuan pepper sauce, creamy tahini and crispy peanuts and you’ve got yourself an absolute banger.

Homemade chewy noodles tossed through the silkiest spicy prawn sauce. It’s the perfect date night, dinner party or treat-yourself type of food.

Mapo tofu is the heart and soul of Sichuanese cuisine and is the perfect vehicle for punchy and bold Sichuanese flavours. This vegan version is incredible.

Here's another one to add to your roster of fakeaway meals. The perfect dish to cook up when you're feeding a crowd, the aubergine soaks up all the flavours.

It doesn't get better than this. This easy beef chow mein recipe is ideal for when you want to spend a Friday night in.

Sweet, spicy, and dangerously addictive, these pickled plums from MOB contributor Ben Lippett are the perfect accoutrement to any meal.

Our veggie take of the classic Chinese takeaway with juicy tender Quorn Pieces. Packed with chillies, Sichuan peppercorns and peanuts for a mouth-watering bite.