Photo by Tam West
This spicy Asian noodle dish is served cold so is a great, tasty option in hot weather.
|200 g||Egg noodles, choose Chinese ones|
|1 Tbsp||Sesame oil, plus a splash more to coat noodles|
|1 Tbsp||Gochujang, or other red chilli paste|
|1 Tbsp||Soy sauce|
|1 Tbsp||Red wine vinegar|
|1 Tbsp||Peanut butter|
|1 clove||Crushed garlic|
|1 small knob||Ginger, grated|
|1||Lime, zest and juice|
|1 sprinkle||Spring onion, finely sliced, or use finely sliced cucumber|
|1 Tbsp||Toasted sesame seeds, crushed|
|2 Tbsp||Roasted peanuts, crushed|
|1 sprinkle||Seaweed snack, crushed, or use shredded nori|
- Add egg noodles to boiling water and cook until al dente. Refresh and drain, toss with a splash of sesame oil and chill. Whisk together 1 Tbsp each of sesame oil, gochujang chilli paste (or other red chilli paste), soy sauce, red wine vinegar, tahini and peanut butter.
- Add garlic, ginger, lime zest and juice and sugar. Pour sauce over noodles, add a little finely sliced spring onion or cucumber, toasted sesame seeds and peanuts and toss well to combine. Serve garnished with a little of the crushed seaweed snack or shredded nori.
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