Sesame noodles with cucumber
Noodles are enjoyable, do not you believe? Attempting to suck individual noodles in your mouth, and receiving the sauce all over your face — just how good is that? This is a popular takeaway meal, but also good to make in the home. You could serve it in paper boxes with chopsticks to make it feel more authentic.
4Tbsp sesame oil 3½ Tbsp soy sauce 2 Tbsp rice vinegar
5Tbsp Chinese sesame paste or tahini 1 Tbsp peanut butter
1 Tbsp honey
25g fresh ginger, peeled 1 large clove garlic
¼ tsp chilli flakes
200g thick rice noodles 2 Tbsp sesame oil
1 small cucumber
Handful of peanuts (optional) Small bunch of coriander leaves,
1 To make the sauce, then place everything in a food processor and blitz until smooth.
2 To the noodles, bring a large pot of water to the boil, then cook the noodles for 3-5 minutes until they are only soft — keep assessing and testing themas you do not need them to go mushy.
3 Once they’re ready, tip the noodles from the pot into a colander over the sink, then run cold water through them to
Prevent them cooking and sticking together. Pour the sesame oil over the noodles and then give them a great stir with a few kitchen tongs or any clean ﬁngers so that they get evenly coated with the oil.
4 Put the noodles into a bowl, then pour the sauce over and stir it all together.
5 Peel the cucumber and slice it in half lengthways, then cut out the seeds and slice the ﬂesh into pieces. Lay
The skillet over the noodles, then sprinkle with peanuts and coriander leaves.