Soba noodles with peanut and ginger

Serves 4

Prep time: 10 mins Cook time: 4 mins

360g soba noodles

120g baby spinach leaves

1/3 cup (45g) roasted, unsalted

peanuts, roughly chopped 1 lime, cut in wedges

Peanut butter

2 cups dry roasted, unsalted peanuts 1 tsp salt flakes, or to taste

Peanut sauce

2/3 cup peanut butter (from above) 2 tsp sesame oil

2 tbsp mirin

2 tbsp tamari or soy sauce

2 tbsp maple syrup

Zest of 1 lime 3 tbsp grated fresh ginger 2–3 red chillies, deseeded

and chopped, or to taste 2 tbsp fresh lime juice

1. First make peanut butter: place peanuts in a food processor and run it for 4–5 minutes, depending on the power of your food processor.

The peanuts become crumbs, then go into a dry ball to a smooth and finally creamy peanut butter. If still not smooth, add a little peanut oil. Blend in salt to taste. Store in the fridge or at room temperature.

2. Whisk together peanut butter, sesame oil, mirin, tamari, maple syrup, lime zest, ginger and 1–2 chillies in a small saucepan over low heat. When well amalgamated, stir in lime juice. Turn off heat.

3. Meanwhile, bring a large pot of water to the boil. Add the soba noodles, stirring until the water is boiling again and cook according to packet directions, approximately 4 minutes. Remove a cupful of the cooking water and drain noodles.

4. Whisk approx. 200ml reserved hot water into the sauce. Return the drained noodles to the empty, but still warm saucepan, add spinach leaves then pour in the sauce and toss or mix until spinach is wilted and the noodles are well coated.

5. Divide between serving bowls. Garnish with chopped peanuts, a wedge of lime and remaining chilli.

Lyndey’s note: Diced stir-fried beef or chicken can be stirred through the noodles for a non-vegetarian dish, or roughly sliced smoked salmon. Store any leftovers in the fridge for up to two days. Delicious warm or cold.

Why this dish?

Chenin Blanc’s varietal flavour and texture perfectly balance the spice and salt of this noodle dish.