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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latest issue:
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.