Corn Bread

Cooking spray

¾ cup (about 3 1/4 ounces) all-purpose flour

¾ cup fine yellow cornmeal

¼ cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

1 cup whole buttermilk

5 tablespoons (2 1/2 ounces) unsalted butter, melted

Preheat oven to 325°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, buttermilk, and melted butter in a medium bowl. Stir egg mixture into flour mixture just until combined. Pour batter into prepared loaf pan; smooth top.

Bake in preheated oven until cornbread is light brown around edges and a wooden pick inserted in center of loaf comes out clean, about 35 minutes. Remove from oven; let cool in loaf pan 5 minutes. Invert cornbread onto a wire rack, and let cool completely, about 30 minutes. Cornbread may be stored in a ziplock plastic bag at room temperature up to 2 days.

5 Minute Peanut Chilli Noodles

9 oz hand-cut thick noodles

1.5 tbsp peanut butter

1 tsp chili flakes

1/3 cup fresh green onion, sliced

2 tsp sesame seeds

5 garlic cloves, minced

1 tbsp white sugar

1 tbsp chili crisp (+ 2 more tbsp extra for garnish)

1 tbsp rice vinegar

2 tbsp dark soy sauce

1/4 cup neutral oil

3 tbsp reserved pasta water (optional)

More sliced green onion, for garnish

Fresh lime wedges, for garnish

Bring a pot of salted water to a boil and cook your noodles according to package instructions. Undercook them by about 30 seconds because they’ll finish in the sauce. Save some pasta water, then drain and rinse the noodles under cold water so they don’t stick together.

In a cold pan (no heat yet), add: peanut butter, chili flakes, green onion, sesame seeds, garlic, sugar, 1 tbsp chili crisp, rice vinegar, and dark soy sauce.

Heat 1/3 cup neutral oil until it’s really hot (like “sizzle your eyebrows off” hot), then carefully pour it over the cold ingredients in the pan. Watch the magic happen. Stir it all together.

Toss in your noodles and coat them in the sauce. If you want them extra silky, turn on the heat to medium-low, splash in 2–3 tbsp of the reserved noodle water and thoroughly mix together.

Turn off the heat, top with more green onion, extra chili crisp, and lime wedges if you’re fancy.

Dan Dan Noodles

Egg Noodles - ½ lb., cooked as per package directions

Ginger - 1 tbsp., minced

Garlic - 2 tsp, minced

Cornstarch - 2 tbsp.

Soy Sauce - 3 tbsp.

Chicken - ¾ lb.

Chicken Stock - ⅔ cup

Peanut Butter - 2 tbsp.

Rice Vinegar - 1 tbsp.

Chilli Garlic paste - 2 tsp

Chilli Oil - 2 tsp

Sesame Oil - 2 tsp

Oil - 2 tbsp.

Scallion - ¼ cup, sliced

Bell Pepper - 1 ½, sliced

Snow Peas - ½ lb.

Peanuts - ½ cup, chopped and roasted

Mix Ginger, Garlic, Cornstarch, Soy sauce and Chicken in a bowl.

In another bowl, whisk together Chicken Stock, Peanut butter, Rice Vinegar, Chili Garlic paste, Chilli Oil and Sesame Oil.

Heat a large frying pan over high heat and swirl in Oil.

Add Scallions and Chicken mixture, stirring until Chicken is lightly browned and no longer pink.

Add Bell peppers and stir for 1 minute.

Add Chicken broth mixture; stir until slightly thickened, 2 minutes.

Add Snow peas and Noodles to the pan. With tongs, toss until combined and heated through.

Add Peanuts and toss.

Top with more Scallions and serve warm.