COLD
SESAME NOODLES.

Room temperature noodles in a nutty, gingery sauce. Better cold than hot.

At a Glance

Ingredients

• Chinese egg noodles or spaghetti 100g
• tahini or sesame paste 2 tbsp
• soy sauce 1 tbsp
• rice vinegar 1 tbsp
• fresh ginger, grated 1 tsp
• sesame oil 1 tsp
• shredded cucumber, sesame seeds, spring onion, chilli oil to garnish

Method

1. 01

   Cook and cool

   Boil the 100g of noodles per package, then rinse under cold water until completely cool. Drain well.

2. 02

   Sauce and toss

   Whisk the 2 tablespoons of tahini, 1 tablespoon of soy, 1 tablespoon of rice vinegar, 1 teaspoon of grated ginger, and 1 teaspoon of sesame oil. Thin with water until silky. Toss the cold noodles with the sauce. Top with shredded cucumber, spring onions, sesame seeds, and a swirl of chilli oil.