July 24, 2019

This dressing is a very standard, entry-level sesame sauce, and there are hundreds of variations because all the ingredients are interchangeable and vary in quantity. This sauce can be used as salad dressing or crudités dip. Try to use organic and sugar free tahini and peanut butters for the best flavour.

This cold noodle dish is fun as a lunch box idea as it doesn't require reheating and can also be a quick meal for those busy evenings.

Ingredients for toppings

  • 3 rolls of Grain Guru Assorted Vegetable Noodles
  • Julienne cucumber
  • Julienne carrot
  • Julienne ham or shredded blanched chicken breasts (or use Quorn smoky ham for a vegan option)
  • Julienne egg omelette

Ingredients for dressing

  • 3 tbs Tahini
  • 2 tbs Crunchy peanut butter
  • 50ml tap water
  • 1 tbs granulated sugar
  • 1 tbs grated garlic
  • 2 tbs white wine vinegar
  • 2 tbs soy sauce
  • 1 tbs sesame oil
  • Sesame seed and coriander to garnish
  • Chilli oil to taste (optional)

These are the basic measurements, but you'll need to adjust to your taste.

Cooking instructions

  1. Cook the noodles in hot water with a pinch of salt until tender to al dente
  2. Strain the noodles and run cold water through it until room temperature
    (If you want to eat warm noodles: just strain the hot water out)
  3. Drizzle 1 tbs vegetable oil and dress the noodles

Dressing instructions:

  1. Mix the tahini and peanut butter together, and while you’re mixing add the tap water very slowly. This will help the combine the two butters.
  2. Add the sugar, garlic, vinegar, soy sauce and sesame oil in whilst mixing.
  3. Decant into a glass jar - it can be stored in the fridge for a maximum of 1 week.
  4. In a serving bowl, assemble noodle and toppings then drizzle the desirable amount of dressing over. Garnish with sesame seeds and coriander.

How did it go? Tag us @grainguru.uk with the hashtags #coldnoodles, #sesamedressing and #grainguru

Get the Noods!





Also in Recipe Repository

Caribbean coconut rice and fried plantains
Caribbean coconut rice and fried plantains

August 30, 2021

Caribbean food is full of flavour; bits of spicy in the sweet, a little creamy but packs a punch, something steamed with something fried. It sounds awfully complicated to replicate at home but we’ve done our best to give you a straightforward fix.

Continue Reading

Stir fry Chicken with Red and White rice
Stir fry Chicken with Red and White rice

August 24, 2021

Ever wondered how Chinese restaurants make chicken breasts taste so good? Glossy, slippery, saucy and soft. Here's a very basic way of doing it at home. Enjoy!

Continue Reading

Stir fried aubergine with White and Red rice
Stir fried aubergine with White and Red rice

August 03, 2021

This recipe is a quick and tasty, single serve, Taiwanese style stir fry aubergine aka brinjal aka eggplant. It is salty and fiery. Perfect match for rice. Here we pair it with Grain Guru's Red rice for that extra colour and texture.

Continue Reading