Whip this up for a midweek meal …
This recipe is something I return to again and again, whatever the season. I love going to the Asia Market in Dublin and stocking up on chilli oils, noodles, crispy shallots and frozen dumplings. It means that even on the days when I really can’t be bothered, I know there’s something in the freezer that can become dinner, or tomorrow’s lunch, with very little effort.
Whisking tahini with water and the rest of the dressing ingredients creates a sauce that’s smooth and creamy, not unlike a pasta sauce in texture, but without the cream and cheese piled on top. I usually make enough for a few servings, then layer it up over the next couple of days with whatever else I have around: roast aubergine, coriander, leftover chicken, or an egg, fried or boiled for six minutes until perfectly fudgy.
It’s just as good cold as it is hot. Add the noodles straight to the dressing after draining, loosening with a splash of cooking water if needed. The next day, eaten cold at your desk, these are exactly what a packed lunch should be: odour-free and satisfying. @kittycoles
PEANUT AND SESAME NOODLES
I can tell what you’re thinking: it looks bland. But trust me, the peanut and sesame sauce is deeply moreish, simple to make and ideal for leftovers the next day.
Serves 2 as a main, 4 as a side
Ingredients
150g medium dried noodles (egg, soba, udon or rice all work)
1 tbsp peanut butter
3 tbsp tahini
1 tbsp soy sauce or tamari
Juice of 1 lime
1 garlic clove, finely grated
A small knob of ginger, finely grated
2 tsp toasted sesame oil
2 – 3 tbsp chilli oil or chilli crisp (I like White Mausu)
4 tbsp toasted sesame seeds (white, black or a mix)
To serve
Shredded chicken or a fried or boiled egg
1 cucumber, cut into fine matchsticks
Spring onions, about 6, trimmed and finely sliced
A handful of coriander
Method
1. Cook the noodles in well-salted boiling water for about a minute less than the packet instructions, until just al dente. Drain, then rinse under cold water to stop them from cooking further.
2. In a bowl, whisk together the peanut butter, tahini, soy sauce, lime juice, garlic and ginger. Add the sesame oil, then gradually whisk in 75-125ml room temperature water, depending on how thick your tahini is, until you have a smooth, glossy sauce. It should resemble a loose pasta sauce rather than a dressing.
3. Taste and adjust with more soy or lime if needed. If you like it extra peanutty, add another spoonful of peanut butter.
4. Toss the cold noodles through the sauce until completely coated, then divide between bowls. Top with shredded chicken, crisp cucumber matchsticks and a generous spoonful of chilli crisp. Finish with spring onions (optional) and plenty of toasted sesame seeds.