Sesame noodles

Fri, 12 October, 2018

⯆ JUMP TO RECIPE

sesame noodles

Servings: 4Time: 30 minutes

Tags: noodles, nuts, vegetarian, main course, chinese, asian, easy, tasty

INGREDIENTS

2 tbsp. toasted or untoasted sesame seeds
2 tbsp. toasted sesame oil, plus a splash
3 tbsp. soy sauce
2 tbsp. rice vinegar
1 tbsp. sugar
1 tbsp. grated ginger
1 clove of garlic, grated
2 tsp chili bean paste (or chili-garlic paste)
½ cucumber
2 tbsp. roasted peanuts
100g (3 oz) fine green or yellow beans
200g (7oz.) medium egg noodles
a bunch of spring onions, trimmed
1 tbsp. groundnut oil

METHOD

1. Pound the sesame seeds in pestle and mortar almost to a paste. In a small bowl mix together the paste, sesame oil, soy sauce, vinegar, sugar, ginger, garlic and chili bean paste for the sauce.

2. Cut the cucumber into matchsticks and set aside. Chop the peanuts roughly, set aside.

3. Top and tail the beans and cut them in half, to about the same length as the cucumber sticks. Bring a large pan of water to the boil, plunge the beans in and cook for 5 minutes, until tender-crunchy. Scoop them out with a slotted spoon and set aside.

4. Keep the water on the boil for the noodles; add them in and cook or soak for 2-3 minutes or according to the packet instructions. Drain, rinse with cold water and toss with a splash of sesame oil.

5. Cut the spring onions into about 5cm (2in) long pieces. Heat up the groundnut oil in the wok over medium heat, add the spring onions. Fry for a few seconds and turn the heat up.

6. Add the drained noodles and stir fry them with the onions for a couple of minutes, or longer if you’d like them crispy. Add the beans and toss them with the noodles.

7. Pour the sauce into the wok and stir into the noodles; turn down the heat. When the noodles are evenly coated, divide them between serving bowls, garnish with peanuts and cucumber and serve immediately.