Chilled black sesame noodles with cucumber

AT A GLANCE

  • Serves 4 - 6 people

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.

  • 400 gm kan-to noodles (see note)
  • 2 tbsp hulled tahini
  • 2 tbsp soy sauce
  • 2 tbsp Chinkiang vinegar (see note)
  • 1 tbsp smooth peanut butter
  • 30 gm ginger, finely grated
  • 2 garlic cloves, finely grated
  • 2 Lebanese cucumbers, seeds removed and cut into julienne
  • Roasted white and black sesame seeds, to serve
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.
NoteKan-to noodles are Taiwanese wheat noodles, available from select Asian grocers; if they’re unavailable, substitute somen noodles or another fine wheat noodle. Chinkiang vinegar is available from select Asian grocers.

Topics:

RECIPE, NOODLES, LUNCH, TAHINI, NOODLES, ASIAN, GINGER, SOY SAUCE, SESAME SEEDS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

Drinking Suggestion:

A FRAGRANT JUNMAI GINJO SAKE. , suggested by MAX ALLEN

FEATURED IN

Mar 2017

Mar 2017

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