Spicy Sesame Noodles with Crushed Peas and Cucumber
By OcadoLife
Published on 17 June 2024
“If you’ve got peas in the freezer and a cucumber in the fridge, you can rustle up this tasty and
nutritious number in next to no time,” says Rosie Reynolds, food stylist and author of The Shortcut
Cook. Her Spicy Sesame Noodles with Crushed Peas and Cucumber are low in saturated fats and
ready in just 15 minutes. To bump up the veg, try adding some briefly blanched broccoli to the mix;
for a protein boost, add some fried tofu or shredded chicken breast.Time and servings
15 minsTotal time
4Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 250g medium egg noodles
- 3 tbsp reduced-salt soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp runny honey
- 2 tbsp tahini
- 2 salad onions, finely chopped
- 250g frozen garden peas, defrosted, ½ crushed with a fork
- 1 cucumber, quartered lengthways and chopped
- 4 tsp chilli oil (optional)
- 1 tsp sesame seeds (optional)
Method
Step 1
Cook the noodles to pack instructions; drain, reserving 1 tbsp of noodle water.Step 2
To make the dressing, mix the soy sauce, rice wine vinegar, honey and tahini with the reserved water to loosen. Season with pepper, then stir in the salad onions.Step 3
In a bowl, toss the noodles with the dressing and the whole and crushed peas; stir in the cucumber. Divide between plates. If you like, drizzle 1 tsp chilli oil over each serving and sprinkle with sesame seeds.