This past scorching summer in London had us dining on bits and bobs from the fridge, plenty of salads and pretty much anything else that didn’t actually require cooking. The thought of cold noodles then came to me and I wanted something cold yet rich and filling. Sesame noodles! The sauce is rich and savoury but the vegetables help keep it fresh.
They’re very easy to throw together and if Chinese cuisine is normally your thing, the majority of the ingredients will be in your fridge. It keeps very well in the fridge too and makes for a great snack or packed lunch.
And sure, it’s no longer summer in London but it’s still a good recipe!
Cold Sesame Noodles
300g dried wheat noodles
a little sesame oil
1 large carrot
1/2 an English cucumber
for the dressing:
2 heaped tbsps Chinese sesame paste
1 tbsp sesame oil
1 tsp chilli oil
2 tbsps light soy sauce
2 tbsps rice vinegar
1 tbsp sugar
1 tbsp minced ginger
2 cloves garlic, minced
1-2 large spring onions, finely sliced
This recipe couldn’t be easier. Mix together all the dressing ingredients together. Shred the carrot and cucumber (leave out the seeds) and set aside.
Boil the noodles until al dente (or to your liking). Drain and cool with cold water and toss with the carrot, cucumber and all the dressing. Serve.