This is probably the simplest recipe that I’ve done for some time, however in some ways it’s one of the most satisfying. There are of course many variations on noodle salads, however I have found this one seems to go down very well with my children, probably due to its simplicity. I would recommend trying different ingredients and variations to see which ones you like the best. The addition of toasted cashew nuts is definitely a winner.
Serves 2 as a main or 4 as a side
150g dried medium egg noodles
1 tbs grated fresh ginger
1/2 large cucumber, cut into 2 cm batons
1 medium yellow pepper, deseeded and diced
3 spring onions, chopped (including green stems)
2 tbs soy sauce or tamari
1 tbs rice wine vinegar
2 tbs sesame seeds to garnish
1. Bring a pan of lightly salted water to boil and add the noodles, ensuring that they are completely submerged. Bring to the boil and then simmer for four minutes. Drain and set aside the noodles to cool.
2. When the noodles have cooled, add the cucumber, pepper, grated ginger and onions and mix well.
3. Mix the soy sauce and vinegar together and pour over the noodles and mix well again.
4. Add the sesame seeds to a dry small frying pan and toast gently for one minute, ensuring that they do not burn. Note: I used pre-coated wasabi sesame seeds in the photograph above, which are available in most Chinese delicatessens.
5. Serve the noodles into individual bowls and add the sesame seeds to garnish.