Serves: 4-5
INGREDIENTS
500 grams fresh or dried egg noodles
2 tablespoons sesame oil
2 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh ginger
2 tablespoons each smooth peanut butter and soy sauce
1 teaspoon each caster sugar and rice vinegar
100ml water
2 teaspoons chilli crisp (optional)
50 grams whole roasted peanuts
METHOD
Cook the noodles according to the packet instructions, then drain and set aside.
Heat the oil in a large sauté pan or wok over medium heat. Fry the garlic and ginger for 1 minute. Add the peanut butter, soy sauce, sugar, vinegar and water and whisk until well combined. Simmer for 3 minutes. Add the noodles, chilli crisp and peanuts and toss. Serve with extra chilli crisp as desired.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!