Ingredients:

• 130g baby spinach leaves.
• 350g soba noodles.
• 1/3 cup unsalted peanuts roasted & roughly chopped.
• 1 lime, cut into wedges.
• Coriander & Thai basil leaves to serve.

Peanut Sauce:

• 2/3 cup peanut butter.
• 2 teaspoons sesame oil.
• 2 tablespoons soy sauce.
• 2 tablespoons mirin.
• 2 tablespoons maple syrup.
• 3 tablespoons fresh ginger, grated.
• Zest of 1 lime.
• 2 to 3 red chillies, chopped.
• 2 tablespoons fresh lime juice.

Method:

Whisk together peanut butter, sesame oil, mirin, soy sauce, maple syrup, lime zest, ginger and 1 or 2 chillies in a small saucepan over low heat

Gradually stir in lime juice. Remove from heat once well combined (don’t allow the sauce to boil).

Bring a large pot of water to the boil. Add soba noodles, stirring until the water is boiling again and cook according to packet directions, 3 to 4 minutes. Remove approximately 200ml of the cooking water (about a cup), save and drain noodles.

Whisk the saved water into sauce. Return the drained noodles to the empty saucepan, add spinach leaves then pour in sauce. Toss until spinach is wilted and noodles well coated.

Serve noodles in individual bowls, topped with fresh coriander, Thai basil, chopped peanuts, a wedge of lime and remaining chilli. 

Enjoy with a delicious glass of Angullong Fossil Hill Rosé.