Name: Sesame & peanut soba noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon sesame seeds; 450 gram soba noodles; 1/4 cup (60ml) peanut oil; 1 clove garlic, crushed; 4 green onions (scallions), sliced thinly; 2 fresh long red chillies, sliced thinly; 1/4 cup (70g) crunchy peanut butter; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) oyster-flavoured sauce; 2 tablespoon chinese cooking wine; 100 gram sugar snap peas, trimmed; 100 gram choy sum, trimmed, cut into 10cm (4-inch) lengths; 1 green onion (scallion), sliced thinly, extra

Ingredients

2 tablespoon sesame seeds

450 gram soba noodles

1/4 cup (60ml) peanut oil

1 clove garlic, crushed

4 green onions (scallions), sliced thinly

2 fresh long red chillies, sliced thinly

1/4 cup (70g) crunchy peanut butter

1/4 cup (60ml) soy sauce

1/4 cup (60ml) oyster-flavoured sauce

2 tablespoon chinese cooking wine

100 gram sugar snap peas, trimmed

100 gram choy sum, trimmed, cut into 10cm (4-inch) lengths

1 green onion (scallion), sliced thinly, extra

Method

1.Toast sesame seeds in a heated wok over medium heat, stirring, until golden. Remove from wok.

2.Cook noodles in a large saucepan of boiling salted water for 2 minutes or until just tender, drain, reserving 1 cup cooking liquid. Combine noodles with 1 tablespoon of the oil in a medium bowl, cover to keep warm.

3.Heat remaining oil in same wok, stir-fry garlic, green onion and half the chilli until fragrant. Add peanut butter, sauces, cooking wine and reserved cooking liquid, bring to the boil. Add snap peas, cook, stirring, 1 minute. Add choy sum and noodles, toss until choy sum is wilted. Serve sprinkled with remaining chilli, toasted seeds and extra green onion.

Choose an oyster-flavoured sauce without any seafood content such as mushroom oyster sauce. Check the label if you are unsure.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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