Cold sesame noodles with cucumber for a refreshing meal

Ingredients for Cold sesame noodles with cucumber

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

• 15 ml peanut oil

• 60 g peanut butter

• 2.5 ml toasted sesame oil

• 45 ml rice vinegar

• 60 ml soy sauce

• 10 g toasted sesame seeds

• 15 ml honey

• 30 g freshly grated ginger, or 15 g ground ginger

• 2 garlic cloves, minced

• 15 ml red pepper flakes

• 15 ml sriracha or other red chilli sauce

• 2 Persian cucumbers, grated, thinly sliced

• 1 spring onion, chopped

• 35 g salted roasted peanuts, chopped

• 15 g fresh coriander leaves, chopped

How to make Cold sesame noodles with cucumber

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

2. Cook the noodles in the boiling water for 3–5 minutes until al dente. Drain the noodles and transfer them to the bowl of ice water. Soak for 5 minutes until well chilled. Drain again, return to the bowl, and toss with the peanut oil. Set aside.

3. 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 until well combined.

4. Fold in the grated cucumber, half of the sliced scallion, and half of the peanuts.

5. Add the chilled pasta to the mixture and toss to coat thoroughly.

6. Transfer the pasta to a serving bowl, twirling it into a nest shape.

7. Top with the sliced cucumber, fresh coriander, and the remaining scallion 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.