Tahini noodles with red cabbage & Sichuan peppercorn slaw
Serve up this speedy noodle dish in just 15 minutes. Sichuan peppercorns have an amazing flavour and grapefruit aroma, but you could also use chilli flakes
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- ½red cabbage , finely shredded
- ½tsp Sichuan peppercorns , toasted and lightly crushed
- 5g coriander , roughly chopped
- 1lime , juiced
- 3tbsp tahini
- 2garlic cloves , grated
- 3tsp low-sodium soy sauce
- 1tsp crispy chilli oil , plus extra to serve (optional)
- 140g dried egg noodles (2 nests)
Instructions
Step 1
Toss the cabbage with the Sichuan peppercorns, coriander and some seasoning. Squeeze over the lime juice, then scrunch it well together. Set aside. Will keep chilled for two days in an airtight container.Step 2
Whisk the tahini, garlic, soy sauce and crispy chilli oil together in a large bowl. Cook the noodles in a pan of boiling of salted water following pack instructions until tender. Drain, reserving 125ml of the cooking water. Whisk the reserved water into the tahini sauce, then toss through the noodles.Step 3
Divide the noodles between two bowls and top with the slaw.