Cold Spicy Sesame Noodles
40g crunchy peanut butter
40g tahini
2 tablespoons soy sauce
3 tablespoons shao shing
2 teaspoons sugar
1 teaspoon Marigold veggie stock, made up with 10 fluid ounces water
2 tablespoons hoi-sin sauce
2 tablespoons tomato puree (or catsup)
2 tablespoons hot chilli bean sauce
Mix all ingredients together in a non-stick saucepan and cook over very low heat until you have a really thick, evil looking sauce. It will be ready when it "splits", that is when the oil from the peanut butter & tahini starts to separate out from the solids. Takes about 30 minutes. I recommend the use of a heat diffuser to prevent burning.
Add to the sauce:
125g medium Chinese egg noodles, cooked according to packet instructions
1 teaspoon sesame oil
Toss well to mix all ingredients. Leave to cool to room temperature.
To serve:
8 oz lettuce
small handful fresh chives
1 teaspoon sesame seeds
Shred the lettuce and arrange on serving plates. Divide the cold sesame noodles into two portions and arrange on top of shredded lettuce. Sprinkle with chopped chives and sesame seeds to garnish.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 653.7
Carbohydrate (g) 69.9
Protein (g) 22.8
Fat (g) 32.0
Fibre (g) 6.0
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