Cold Sesame Noodles with Cucumber, Spring Onion and Peanuts
I was taught how to make these cold noodles many years ago by my step mum Lily over in Chengdu, China. Over in China we used a Chinese sesame paste, I have her blessing tahini works just as well if you can’t get Chinese sesame paste. The Sichuan seasoning powder is delicious to sprinkle over to serve, you could also use chilli flakes. My kids LOVE eating these noodles with the older two adding chilli heat to taste. This is proper comfort food, and a storecupboard staple of my cookery repertoire.
INGREDIENTS
3 - 4 tbsp tahini, depending on consistency
2 tbsp soy sauce
1 tbsp black Chinese vinegar
1 tbsp sesame oil, plus a little extra to drizzle over cooked noodles
1 - 2 garlic clove, grated
Small piece of ginger, grated
Around 350g wheat noodles, cooked as per packet instructions, drained and refreshed under cold running water
Cucumber, shredded
Spring onions, finely sliced
Handful of peanuts, chopped, optional, or use toasted sesame seeds
Sichuan seasoning powder (Sichuan peppercorns, sesame and chilli flakes) or use chilli flakes
METHOD
In a bowl, mix together the ingredients for the dressing. Adding in around 80 - 100mls, a splash at a time, of cold water to create a creamy dressing the consistency of double cream.
Add a splash more sesame oil to the cold drained noodles, then add the noodles to the dressing. I a find a big ice cube in here will help to keep things nice and juicy, and help to not let the noodles seize too much. Mix thoroughly to coat in the creamy tahini dressing.
To serve add noodles to serving bowls, add cucumber, spring onions, peanuts and some of the Sichuan spice powder to taste, or use chilli flakes or peanut chilli oil.