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Ingredients
Method
- 1 sliced red onion
- 8 chopped cornichons
- 1.5 tbsp tahini
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 grated garlic clove
- 10g grated ginger
- 50g tin of anchovies, 4 whole, the rest finely chopped
- 10g sliced chives
- 10g grated parmesan
- 55g cooked egg noodles
- ¼ cucumber, finely chopped
- Pop the onion in a small bowl and pour over the pickling liquor from the cornichon jar, then set aside. Mix the tahini, soy sauce, sugar, ginger, garlic, chopped anchovies, chives and cheese in a large bowl, then mix well until combined.
- Cook the noodles in boiling water for 1 minute, then scoop out and tip into the sauce bowl. Stir to coat with the dressing, then toss in the cucumbers and cornichons and mix again. Divide between bowls and top with more cheese and chives, and arrange a pair of anchovy fillets on top of each bowl. Scatter with the pickled onion and serve with a drizzle of chilli oil, if you fancy.
15 mins
2 serving
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