Ingredients

4 Nests

egg Noodles, cooked as per instructions

2 tbsp

sesame oil

2 tbsp

tahini

1 tbsp

dark brown sugar

1 tbsp

lemon juice

1 tbsp

organic shoyu soy sauce

garlic clove, crushed

1 tbsp

cubeb peppercorns, ground with pestle and mortar

3 tbsp

sesame seeds, toasted

onion, roughly chopped

2 tbsp

fresh coriander stalks, chopped small

red pepper, roughly chopped

1 bag

sugar peas, cut in the diagonal

1 handful

endamame beans

grapeseed oil

Chopped coriander & crispy noodles to garnish (made by deep frying a portion of cooked noodles for 30 seconds.

Such a stunner! Sweet, earthy and tingly noodles, wok fried with crispy vegetables and toasted sesame. All topped off with crispy noodles and fresh herbs. Another triumph of a recipe from Gourmet Glow. "Wow, cubeb Pepper is a revelation, thank you Steenbergs for introducing me, it’s a keeper!"
Serves 4

Method

Drizzle the sesame oil over the cooked noodles and mix through to stop them from sticking
Make the dressing by mixing the tahini, sugar, lemon, soy, garlic and peppercorns in a bowl. Set aside.
Heat a splash of grapeseed oil in a wok and stir-fry the onion for 2 minutes. Add the Coriander stalks, Pepper and Sugar Peas and stir fry for 2 minutes more.
Throw in the noodles and edamame beans, and stir fry for 30 seconds, keeping everything moving. Add the dressing to coat the noodles.
Remove from the heat and stir in the toasted sesame seeds.6. Serve immediately, sprinkled with chopped coriander and crispy noodles.