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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.