AT A GLANCE
We've added cucumber to this noodle dish, inspired by the Taiwanese ma jiang mian and the Sichuan dan dan mian, to up the refreshment factor. Shredded poached chicken would make an excellent addition, too.
|01||Cook noodles in a large saucepan of boiling salted water until just tender (1-2 minutes), drain and refresh in iced water to chill, then drain well.|
|02||Whisk tahini, soy sauce, vinegar, peanut butter, ginger, garlic and 60ml warm water in a bowl to combine. Drizzle dressing over noodles, top with cucumber and sesame seeds and serve.|