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

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