Simple wholesome dinners

Prawn and peanut dan dan noodles

SERVES 4 PREP AND COOK TIME 35 MINUTES

375g broccolini, trimmed, halved
300g fresh thin egg noodles
2 tablespoons peanut oil
16 uncooked large prawns (1.2kg), shelled, deveined, tails intact
¼ teaspoon dried chilli flakes
2 teaspoons finely grated fresh ginger
1½ cups (375ml) chicken stock
¼ cup (60ml) Chinese black vinegar (from Asian supermarkets)
¼ cup (60ml) dark soy sauce
¼ cup (70g) tahini paste
1 teaspoon Sichuan peppercorns, crushed
1 tablespoon brown sugar
⅓ cup (50g) roasted unsalted cashews
2 spring onions, sliced thinly diagonally
1 cup lightly packed fresh coriander leaves

1 Cook broccolini in a large saucepan of boiling water for 3 minutes; remove from pan with a slotted spoon. Return water to the boil. Cook noodles in same water for 1 minute; drain. Divide noodles and broccolini among bowls.

Heat peanut oil in a non-stick frying