This little recipe came about after I ate at the California Pizza Kitchen in America; they served a really tasty crisp salad, with this rich and tasty peanut dressing. I recreated it from taste, adapted it and recently discovered it goes perfectly with noodles. This is another great little lunch box filler as it can be served hot and cold. Tahini is a creamy, yet smoky paste made from sesame seeds and is similar to peanut butter, which you can also use as a substitute. I sometimes add finely shredded raw Chinese cabbage to these noodles for extra crunch. I love this recipe because you basically combine all the wet and dry ingredients just before serving.
Serves 2
250g/9oz wholewheat noodles
4 spring onions, finely sliced
1 large garlic clove, finely chopped
1 chilli, deseeded and finely chopped
4 tablespoons of tahini paste
1 tablespoon of sunflower oil
1 tablespoon of soya sauce
1 tablespoon of oyster sauce
1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
A good handful of bean sprouts
Toasted sesame seeds
A small handful of coriander, freshly chopped
Cook the noodles according to the instructions on the packet, rinse in cold water and set aside.
In a small saucepan, fry the garlic and chilli for about 30 seconds, then add the soya sauce, oyster sauce, rice wine vinegar, sesame oil and tahini paste.
Cook over a medium heat until the mixture comes to the boil and, when it does, reduce the heat and simmer for 3 minutes.
In a large mixing bowl, add the noodles and bean sprouts, toss together with the tahini sauce until mixed through.
Serve in hearty bowls and top with toasted sesame seeds, freshly chopped coriander and thinly sliced spring onions. Time to get those chopsticks out!
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