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
CUBEB SESAME ASIAN NOODLES Recipe
Such a stunner! Sweet, earthy and tingly noodles, wok fried with crispy vegetables and toasted sesame. All topped off with...
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 |
| 1 | garlic clove, crushed |
| 1 tbsp | cubeb peppercorns, ground with pestle and mortar |
| 3 tbsp | sesame seeds, toasted |
| 1 | onion, roughly chopped |
| 2 tbsp | fresh coriander stalks, chopped small |
| 1 | red pepper, roughly chopped |
| 1 bag | sugar peas, cut in the diagonal |
| 1 handful | endame beans |
| grapeseed oil | |
| Chopped coriander & crispy noodles to garnish (made by deep frying a portion of cooked noodles for 30 seconds. |
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.
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