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  • 350g (120z) dried of fresh egg noodles

  • 2 tablespoons sesame oil

  • 3 tablespoons finely chopped spring onions, to garnish

  • For the sauce

  • 3 tbsp sesame paste or peanut butter

  • 1½ tbsp finely chopped garlic

  • 2 tsp finely chopped root ginger

  • 2 tsp chilli bean sauce

  • 3 tbsp Chinese white vinegar or cider vinegar

  • 2 tbsp orange juice

  • 2 tbsp light soy sauce

  • 2 tsp dark soy sauce

  • ½ tsp salt

  • ½ tsp freshly ground black pepper

  • 2 tsp sugar

  • 2 tsp ground roasted Sichuan peppercorns

  • 1 tsp grounnut oil

  • 1½ teaspoons sesame oil


  • 1.

    Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge them in cold water.

  • 2.

    Drain the noodles thoroughly and toss them with the sesame oil. Arrange them on a platter or in a large bowl.

  • 3.

    The sauce can be made in advance and kept refrigerated, as it is served cold. Just mix all the ingredients together in a bowl or electric blender. When ready to serve, pour the sauce on top of the noodles and toss well, then garnish with the spring onions.

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