Name: Cold sesame noodles
Total time: 20 min
Yield: Serves 4
Ingredients: 2 tbsp crunchy peanut butter; 2 tbsp tahini; 3 tbsp rice vinegar; 1 tbsp light soy sauce; 1 tbsp, plus extra to serve toasted sesame oil; 1 tbsp caster sugar; 2 x 275g packs cooked egg noodles; ½, deseeded and cut into very thin 8cm strips cucumber; a handful roasted peanuts; to serve (see cook’s notes below) chiu chow chilli oil

2 tbsp crunchy peanut butter
2 tbsp tahini
3 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp, plus extra to serve toasted sesame oil
1 tbsp caster sugar
2 x 275g packs cooked egg noodles
½, deseeded and cut into very thin 8cm strips cucumber
a handful roasted peanuts
to serve (see cook’s notes below) chiu chow chilli oil

Method

step 1
Put the peanut butter, tahini, rice vinegar, soy sauce, sesame oil and caster sugar into a large bowl with 50ml of water and whisk.
step 2
Tip the noodles into the sauce and gently mix until everything is well coated. Divide between four bowls.
step 3
Put a small pile of cucumber strips onto each bowl, and a separate pile of peanuts. To serve, drizzle over extra sesame oil and some chilli oil, if you like.