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Spicy Sesame Noodles with Crushed Peas and Cucumber

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

3 steps

  1. Step 1

    Cook the noodles to pack instructions; drain, reserving 1 tbsp of noodle water.

  2. 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.

  3. 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.