Fragrant Noodles with Chili and Sesame Sauce Recipe

Ingredients : Serves 4

1 teaspoon

250 g

1 tablespoon

2

1

1 handful

1

1

2 tablespoons

Sauce

2 teaspoons

2 tablespoons

1 tablespoon

2 teaspoons

1 tablespoon

1 teaspoon

Salt

Dried wheat noodles, any variety

Sesame oil

Small Chinese cucumbers, pith and seeds removed,

sliced thinly lengthways, then into long thin strips

Green capsicum (bell pepper), seeds removed

and sliced into thin silvers

Fresh mung bean sprouts, blanched 20 seconds

in boiling water

Pickled bamboo shoot, blanched, sliced

and cut into thin sticks

Small white or yellow onion, halved and thinly sliced

Black sesame seeds, toasted

Red chili oil

Dark sesame paste, blended with 2 tablespoons water

Sesame oil

Sugar

Vinegar

Salt

• In a roomy mixing bowl, stir all the sauce ingredients together and blend until smooth. Set aside.

• Bring a large pot of water to boil with 1 teaspoon salt, then cook the dried noodles.

• Drain the noodles, rinse under cool water and drain again well.

• Place noodles in a large bowl and drizzle over the sesame oil. Toss to coat evenly.

• Add the vegetables to the sauce in the mixing bowl and toss to mix well with noodles.

• Dish out onto a serving platter, or divide into individual portions in small bowls, then sprinkle the toasted black sesame seeds on top.