While we’ve had a lot of ups-and-downs in our relationship with
90% of HollywoodMia, she has always treated us with such warmth and empathy. That includes the time we viciously sold stories of her to the tabloids about how she was only adopting her children to complete a real-life recreation of the Von Trapps (to make up for her missing out on Leisel).
Despite our tumultuous past, Mia always likes to drop-by when she is the country (her father was Australian) and see how we are going … and make sure we haven’t spiralled out of control.
Mia made a special trip on her way back from some humanitarian, charity-ish, kinda thing (she is constantly doing that shit, it is hard to keep up/pay attention), to congratulate us on our soon to be celebrated/posted 50th recipe!
(I assume she wanted to force her way onto the site as the 49th recipe but after all the drama we have caused in the past, it is the least we can do).
Despite her motives, it was such a delight catching up with Mia, reminiscing over our mutual love for Bruce Dern, Edward Herrmann and Frank Sinatra (he fathered one of my children and two of Annelie’s) and obviously, our hatred for the detestable (slash our old friend) Patsy Kensit over a spicy bowl of Peanut Sesamia Farrow Noodles.
Like Mia, the noodles are soft, spicy and a little bit cray in a really good way.
More importantly, now that we’ve been reminded, how can we best honour our (future Pulitzer-winning work) 50th recipe? More importantly, who would we want to celebrate
Peanut Sesamia Farrow Noodles
1 tbsp sesame oil, plus extra for frying
1 tbsp garlic infused olive oil
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp hot sauce
100g crunchy peanut butter
2 tbsp lime juice
150g snow peas, rinsed and chopped in half
150g beansprouts, rinsed
1 red capsicum, deseeded and cut into thin strips
4 shallots, finely sliced
200g mushrooms, finely sliced
550g egg noodles
20g sesame seeds , plus extra to garnish
finely chopped fresh coriander, to garnish
Whisk together the oils, sauces, peanut butter and lime juice in a jug, place aside.
Place egg noodles in a bowl of freshly boiled water and leave for five minutes. Drain and place aside.
Heat extra sesame oil in a large fry-pan/wok until hot and quickly stir-fry vegetables until vibrant yet crisp (a couple of minutes at the absolute max). Remove from heat, stir through liquid, sesame seeds and noodles.
Return to heat for a minute, if required. If not, serve and garnish with extra sesame seeds and coriander.