ingredients: 

method:

600g fresh hokkien noodles

Blanch noodles in boiling salted water until 'al dente' — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again. Gently warm the satay sauce. Dry-roast 2 tablespoons of raw peanuts over gentle heat until lightly brown. Chop roughly. Heat a wok, then add 2 tablespoon of peanut oil, ginger, garlic and chilli. Stir for one minute until fragrant. Add in your selection of julienned vegetables, and toss until they start to wilt. Add halved oyster mushrooms and bean sprouts.

Finally, add noodles and stir-fry for about 2 minutes

until noodles are hot. Remove wok from heat. Arrange in bowls and serve immediately. To assemble, pile onto the centre of the plate and drizzle over the warm satay sauce. Scatter over the dry-roasted peanuts. Fill your glasses with Pinot Noir... and discover how good life can be!                

serves 4

2 tbsps raw peanuts (optional)

2 teaspoons of minced ginger

2 cloves of garlic, sliced

2 red chillies, sliced (jalapeno) 

2 green onions, sliced

assorted vegetables, julienned

(Choose from red capsicum, carrot, zucchini, snow peas, baby beans, chinese cabbage & oyster mushrooms)

80g bean sprouts 

180g pure greed satay sauce 

peanut oil