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Ingredients
Method
- 2 tbsp each tahini and crunchy peanut butter
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp sugar
- 550g cooked egg noodles
- ½ cucumber, peeled into ribbons
- Handful of roasted peanuts
- Chilli oil, to serve
- Mix the tahini, peanut butter, vinegar, soy sauce, sesame oil and sugar in a bowl with 50ml water. Whisk well to combine. Tip the cooked noodles into the sauce and mix until well coated, then leave until they are room temperature or cold.
- Divide the saucy noodles between 4 bowls. Put a pile of cucumber ribbons into each bowl as well as some peanuts, then drizzle with more sesame oil and chilli oil to serve.
20 mins
4 serving
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