Serves: 5-6
INGREDIENTS
60ml tablespoons Lee Kum Kee Premium Soy Sauce
2 tablespoons white vinegar
1-2 tablespoons Lee Kum Kee Chiu Chow Style Chilli Oil
1 tablespoon smooth peanut butter
2 teaspoons Lee Kum Kee Pure Sesame Oil
1 teaspoon caster sugar
1 clove garlic, minced
2cm piece ginger, finely grated
2 tablespoons sesame seeds, toasted
180 gram (2 bundles) dried soba noodles
¾ cup frozen soy beans
4 broccolini stems
½ telegraph cucumber or 4 baby cucumbers
2 spring onions
1 cup roughly chopped coriander leaves
¾ cup salted and roasted peanuts
In a medium sized bowl, whisk together the Lee Kum Kee Premium Soy Sauce, vinegar, Lee Kum Kee Chiu Chow Style Chilli Oil, peanut butter, Lee Kum Kee Pure Sesame Oil, sugar, garlic and ginger.
In a small frypan over a medium heat, toast the sesame seeds until lightly golden. Add to the bowl and stir to combine. Set the dressing aside while you assemble the salad ingredients.
Bring a large pot of salted water to the boil. Add the noodles and cook using packet instructions, roughly 4-5 minutes. Drain and set aside to cool down.
Cut the broccolini into 4cm lengths and slice any thicker stems down the middle.
Bring a medium sized pot of salted water to the boil. Add the broccolini and soy beans and simmer for 3 minutes or until the broccolini is tender. Drain and set aside.
Thinly slice the cucumber and spring onion.
In a large bowl, combine the noodles, broccolini, soy beans, cucumber, spring onion, chopped coriander and peanuts. Pour over the dressing and gently toss to combine.
Serve at room temperature or cold with extra Lee Kum Kee Chiu Chow Style Chilli Oil on the side.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.