We bought a 1kg pack of fresh noodles to make a batch of char koay teow, which only needed 500g of them. Cindy had a browse through Anna Jones' One Pot, Pan, Planet and found this recipe, which is so incredibly easy that I decided I could squeeze it in before netball on a Wednesday night. It's probably better suited to summer than whatever second winter/fake spring Melbourne is going through right now, but it's still utterly delicious. You can put it all together in about 20 minutes, so we're definitely going to come back to it in the summer time!
Peanut cucumber noodles
(slightly adapted from Anna Jones' One Pot, Pan, Planet)
1 Lebanese cucumber
200g snow peas
500g fresh noodles
peanut sauce
5 tablespoons peanut butter
2 tablespoons tahini
2 tablespoons soy sauce
2 teaspoons sesame oil
4 teaspoons honey
5 teaspoons rice wine vinegar
1 tablespoon chilli oil (more if you're brave - I added some post-hoc so as not to ruin Cindy's meal)
2 cloves garlic, minced
garnish
roasted peanuts
a small bunch of coriander, leaves only
chilli oil
Halve the cucumber lengthwise, scoop out the mushy seedy bit and set it aside. Cut the remaining cucumber into matchsticks and halve the snow peas longways.
Make the sauce by combining the cucumber middle with the peanut butter, tahini, soy sauce, sesame oil, honey and rice wine vinegar in a food processor and blitzing until smooth. Stir through the chilli oil and garlic plus a bit of water if it seems too thick (ours was).
Cook the noodles as per instructions - ours simply needed a soak in some just-boiled water for a few minutes and a bit of gentle prising apart. Drain and rinse them under hot water and pop them in a big bowl.
Stir the sauce into the cooked noodles and toss, add the veggies and combine again. Serve, topped with coriander leaves, peanuts and extra chilli oil.
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