Based on the array of flavours and textures in Lyndey Milan's Soba noodles dish, we’d opt for a crunchy and youthful Riesling or dry Rosé for the best wine pairing.
360g soba noodles
120g baby spinach leaves
1/3 cup (45g) roasted, unsalted peanuts, roughly chopped
1 lime, cut in wedges
2 cups (280g) dry roasted, unsalted peanuts
1 teaspoon salt flakes, or to taste
2/3 cup (190g) peanut butter (from above)
2 teaspoons (10ml) sesame oil
2 tablespoons (40ml) mirin
2 tablespoons (40ml) tamari or soy sauce
2 tablespoons (40ml) maple syrup
Zest of 1 lime
3 tablespoons grated fresh ginger
2–3 red chillies, deseeded and chopped, or to taste
2 tablespoons (40ml) fresh lime juice
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Wendy Taplin
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 approximately 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
Riesling or dry Rosé