Spicy noodles part II
Peanut and sesame cold noodles
Another noodles post. Because who doesn’t love a slippery, slurpy bowl? As the days continue to swelter, it’s nice to have plenty of cold dinners up the proverbial sleeve, too.
After two indulgent weeks in gastronomic Dijon pigging out on all things fine and french, it’s a relief to be back in my well stocked kitchen and whipping up some light as a feather Eastern delights. A dash of mirin here, a scoop of chilli there and 鲍步’s your slimline uncle. This one’s even QUICKER to throw together than my spicy miso soba noodles, as I’ve used raw veggies instead of stir fried. It’s a zingy, spicy and refreshing bowl with plenty of energising chilli and fragrant herbs. Go go go.
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Peanut and sesame cold noodles
Serves two, takes 15 minutes
main course / summer / perennial / nothing fancy / easy peasy / date night / ready in a jiffy / vegetarian / vegan / gluten free / dairy free / detox / on a budget / salad
* Noodles - 100g (I used wholegrain rice noodles, but any asian noodle variety would do)
* Peanuts - 1/3 cup OR 1/4 cup peanut butter
* Sesame oil - 1 tbsp
* Chinese chilli Oil - 1 tbsp
* Soy sauce - 2 tbsp
* Mirin - 1 tbsp
* Lime - juice of 1/2
* Water - 4 tbsp
* Cucumber - 1/2, peeled and thinly sliced or shaved
* Carrots - 2, peeled and thinly sliced or shaved
* Beansprouts - a couple of handfuls
* Coriander - a bunch, chopped
* Mint - a handful of leaves, chopped
* Cooked peeled prawns - 200g
Cook the noodles according to the packet instructions and rinse with cold water. Drain and set aside.
In a mixer, whizz together the peanuts (or peanut butter), sesame oil, chilli oil, soy, mirin, lime juice and water until smooth. Add extra water if desired for a more saucy consistency.
Prepare your crudités and herbs.
Divide the noodles and crudités between two bowls. Mix half of the sauce into each bowl. Top with herbs, prawns and a squeeze of lime.
