Peanut, Sesame and Chilli Noodles

, from Issue #98. July, 2021
Photography by Josh Griggs.
Peanut, Sesame and Chilli Noodles

Serves: 4-5


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


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.