Cold Sesame Noodles with Cucumber

Ingredients for Cold Sesame Noodles with Cucumber

• 230g Chinese egg noodles, cappellini, or pad thai– style rice noodles

• 1 tablespoon peanut oil

• 60ml peanut butter

• 1/2 teaspoons toasted sesame oil

• 45ml rice vinegar

• 60ml soy sauce

• 2 teaspoons toasted sesame seeds

• 1 tablespoon honey

• 2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger

• 2 garlic cloves, minced

• 1 tablespoon red pepper flakes

• 1 tablespoon sriracha or other red chilli sauce

• 2 Persian cucumbers, 1 grated, 1 thinly sliced

• 1 spring onion, chopped

• 40g salted roasted peanuts, chopped

• 1/4 cup fresh coriander leaves, chopped

Bring a pot of water to a boil. Prepare a bowl of ice water.

Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.

In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the spring onion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, coriander, and the remaining spring onion and peanuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.