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A bowl of cold sesame and chilli noodles made with Wilson's Foods Toasted Sesame Oil, topped with spring onions and sesame seeds

Sesame and Chilli Noodles

Cold noodles, a tahini and peanut butter sauce, Wilson's Foods Toasted Sesame Oil and as much chilli crisp as you can handle. Ten minutes, five ingredients, and the kind of bowl you'll make every week once you've tried it.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2
Course: Lunch, Main Course
Cuisine: Asian, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 150 g medium dried egg noodles
  • 1 tbsp smooth peanut butter
  • 2 tbsp tahini
  • 1 tbsp soy sauce or tamari
  • 1 clove garlic finely chopped
  • 2 tsp Wilson's Foods Toasted Sesame Oil
  • 2 –3 tbsp chilli oil or chilli crisp adjust to your heat preference
  • 1 bunch spring onions about 6, trimmed and finely sliced
  • 4 tbsp toasted sesame seeds white, black or a mix

Method
 

  1. Cook the noodles in boiling salted water for one minute less than the packet instructions — you want them al dente. Drain and rinse immediately under cold running water until completely cold. Shake off the excess water and set aside.
  2. While the noodles cook, make the sauce. Whisk together the peanut butter, tahini, soy sauce and chopped garlic in a bowl. Add the Wilson's Foods Toasted Sesame Oil and whisk again. Add cold water a little at a time — start with 75ml and go up to 125ml depending on the thickness of your tahini — whisking until you have a smooth, pourable sauce.
  3. Toss the cold noodles through the sauce until every strand is coated. Divide between two bowls.
  4. Top each bowl with 1–2 tablespoons of chilli oil or chilli crisp — start with one and add more at the table if you want more heat. Scatter over the spring onions and finish with the toasted sesame seeds.
  5. Serve immediately.

Notes

Rinsing the noodles under cold water stops the cooking immediately and keeps them from clumping — don't skip this step. The sauce can be made ahead and kept in the fridge for up to three days; loosen it with a splash of cold water before using. Wilson's Foods Toasted Sesame Oil goes in at the end of the sauce rather than into a hot pan — its flavour is too good to cook off. This is a vegetarian dish as written; it's also vegan if you use tamari instead of soy sauce and check your chilli crisp label.