Peanut Noodles with Frozen Cucumber

A refreshing, creamy bowl of peanutty noodles topped with grated, frozen cucumber to cut through the rich sauce and freshen up the whole dish! Perfect for a quick meal!

20 minutes cook

Serves 2

Mia Jacobs

Ingredients

The peanut noodles

40gpeanut butter

30gtahini

3-5 tbspcold water

1.5 tbspsoy sauce

2 tsprice wine vinegar

1/2 lime, juice

1 tbspchilli crisp

1 large garlic clove, grated

1 tspgrated ginger

1 tsplight brown or caster sugar

2 tspsesame oil

125gnoodles of choice, cooked

To serve

1persian cucumber, frozen

1-2spring onions, thinly sliced

1 tbspsesame seeds

1 tspchilli crisp

100gcrisped, fried tofu

This dish is the perfect mid-week meal for a hot day. It's packed full of flavour but requires almost no cooking! Play around with the sauce and adjust depending on your preferences, adding more lime for a more zing or extra chilli crisp for an added hit of spice. Just make sure you don't miss out on the grated cucumber! It's ridiculously fresh!

Method

Place the cucumber into the freezer for a minimum of 2 hours.

Whisk all the ingredients for the sauce and add water to thin the sauce out to achieve a drizzeable consistency. Taste and adjust seasonings as preferred.

Cook the noodles according to packet instructions and fry off the tofu with your favourite seasonings (we like a pinch of cumin, garlic and a splash of soy sauce).

Run the cooked noodles under cold water to cool then drain and toss in the sauce. Top with the sliced spring onions and crispy tofu. Finally grate over the frozen cucumber and top the whole thing with a scattering of sesame seeds and a drizzle of extra chilli oil.