Recipe
Every bite of these Sweet Water Noodles is packed with sweet, salty, gently spiced goodness. Exploding with flavour thanks to a fragrant master stock, this simple dish is finished with chilli oil, garlic and peanuts to deliver maximum flavour with minimal fuss.
You will need
Serves 4
For the master stock:
- 150ml light soy sauce
- 100ml dark soy sauce
- 100ml water
- 2 pods star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 clove
- 1 dried mandarin peel
- 1 nutmeg
- 1/2 teaspoon fennel seeds
- 2 knobs sand ginger
- 200g brown sugar
For the noodles:
- 1 pack (250–375g dried) noodles, cooked as per packet instructions
- 1/4 cup tahini
- 1-2 tablespoons chilli oil, to taste
- 2 garlic cloves, crushed and finely chopped
- 1/2 cup peanuts
Recipe: Shu Liu
Directions
5 mins to prep
20 mins to cook
-
Step 1
Add the light and dark soy to a pot with water. Warm the liquid then add the remaining master stock ingredients. Simmer for 10-15 minutes, stirring occasionally, until the sauce has reduced and become slightly sticky. Allow to cool slightly before filtering out the spices.
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Step 2
Cook your noodles as per packet instructions, then add 1/2 – 3/4 cup of the master stock, tahini, chilli oil, crushed garlic and peanuts. Toss well to ensure coated.
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Step 3
Serve and enjoy!
Variation
You can store any remaining stock in a sterilised jar in the fridge for up to one month. It can also be used as a marinade, a salad dressing, or as a dipping sauce for dumplings.
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Recipe: Shu Liu
