On Sunday, our monthly crafternoon session was held at Kelly and Andrew's gorgeous new digs. As Miss Jasmine T was rather well-behaved beforehand, I managed to crack out these peanuty sesame noodles. With mostly warm weather upon us, these noodles are great when eaten cold and won't suffer much from banging about in your bag on the way to a picnic.
I ended up making quite a large batch but if you want to size it down you could divide the ingredients to what you need - as a guide, the dressing should have the consistency of a thick batter, for optimal noodle coverage.
Peanuty sesame noodles
makes enough for around 8-9 people as a side
What you need
For peanut dressing
1/2 cup smooth peanut butter plus a few extra spoons for good luck
1/4 cup soy sauce
1/3 cup warm water
1 thumb of chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons apple cider vinegar
1 teaspoon sesame oil
1 tablespoon honey
2 teaspoons of jarred chili (as the potency of jarred chili can vary quite significantly, you might want to taste a bit first and then adjust quantity accordingly)
for the noodles
4 packs of sharwoods dried egg noodles - 1 pack of spaghetti or somen noodles would work well too
a third of a cucumber, sliced thinly in rounds then cut into thin strips
a handful of mint, finely chopped
a couple of tablespoons of toasted sesame seeds
half an iceberg lettuce, chopped as thinly as you can make it
1 lemon, cut into wedges
The do
Cook the noodles as per instructions, then drain and rinse under cold water. You can leave them in the colander while you prepare the dressing.
In a food processor or blender, throw in the dressing ingredients and blitz until thoroughly combined.
Transfer half the dressing into a very big bowl, throw in the drained noodles, then pour the rest of the dressing on top. Use your hands to evenly coat the noodles with the dressing.
Spread the lettuce and mint evenly over the top and then sprinkle with the toasted sesame seeds. If you aren't digging in straight away, leave it to hang out in the fridge for a while, then give it a good toss and serve with lemon wedges.
This is should be a hit with everyone except those unfortunate enough to have a peanut allergy - Andrew even came out of isolation and braved a kitchen full of women and a boisterous toddler to get a second helping, so I guess that says something!
Tunes
Kelly's ipod
