Sesame Rice Noodles with Carrots and Peas

From Dr. Rupy Aujla’s cookbook - Doctor’s Kitchen 3-2-1. You may think the addition of tahini here is strange, but it combines so well with sugar, soy, vinegar and chilli that you won’t make an Asian sauce again without it!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the noodles in a bowl, cover with cold water and leave to stand for 10–15 minutes.

Step 2

Drain the noodles, cook in boiling water for 2–3 minutes, drain, then

Step 3

rinse under warm running water. In a bowl, toss with 1 teaspoon of the sesame oil to stop them sticking.

Step 4

Heat the remaining oil in a wok or large frying pan over a medium heat, fry the spring onions and garlic for 1 minute.

Step 5

Add the tahini, vinegar, soy sauce, sugar, bean sauce and splash of water. Cook for 3–4 minutes, stirring, until you have a smooth sauce.

Step 6

Add the cooked noodles and stir through the sauce until coated. Add the defrosted peas, carrots and coriander and cook, stirring, for a minute more.

Step 7

Serve with sesame seeds, coriander, chilli and a squeeze of lime.