Cold Sesame Peanut Noodles With Cucumber Granita
2 min read

Cold Sesame Peanut Noodles With Cucumber Granita

Cooking Time: 20 minutes plus freezing time 

Ingredients

For the Cucumber Granita: 

  • 1 large Cucumber, peeled and roughly chopped
  • 1 tbsp of Honey
  • 4 unwaxed Limes, zest of 2, juice of all
  • 6g of Mint
  • 1/4 tsp of Sea Salt Flakes

For the Sesame Peanut Noodles:

  • 1 Pack of your Preferred Noodles
  • 2 tbsp of Peanut Butter
  • 1 tbsp Sesame Paste ( or Tahini)
  • 2 tbsp Light Soy Sauce
  • 1 tbsp White or Dark Vinegar
  • 1tbsp Toasted Sesame Oil
  • 1 Clove of Garlic, grated
  • 1 tsp Coconut Sugar ( optional) 
  • 3-4 tbsp of Noodle Water to mix and make smooth. 
  • Chilli Oil to taste (optional)
  • Julienned Cucumber and Carrot or Chopped Spring Onion and Crushed Roasted Peanuts for Garnish 

Instructions

For the Cucumber Granita:

  1. Blend: Put the cucumber in a blender with the lime zest and juice, mint leaves, honey and salt.
  2. Add 150ml Water: Whizz until smooth. Taste and add more honey, if needed. 
  3. Freeze: Pour into a large tray or airtight container, then freeze for around 4-5 hours, using a fork to mix and scrape up the increasingly solid juice every 1-2 hours, until full of fluffy ice crystals.

For the Sesame Peanut Noodles: 

  1. Cook the Noodles: Add the noodles to approximately 800ml of boiling water. Cook according to packet instructions. 
  2. Prepare the Base: While the noodles cook, whisk the sesame and peanut pastes, soy sauces, vinegar, sesame oil and sugar together in a large bowl. 
  3. Emulsify the Sauce: If the sauce is too thick, add 3-4 tbsp or more of the noodle water and whisk until smooth, pourable consistency.. 
  4. Drain: Shock the noodles in cold water to remove the starch once they have finished cooking, then drain and shake off excess water. 
  5. Combine: Toss the noodles and sauce together immediately until every strand is well coated. 
  6. Garnish: Top with grated garlic, crushed roasted peanuts,  julienned cucumber and carrot or chopped spring onion. 
  7. Serve: Serve with cucumber granita and your favourite protein. 

Chef's Notes:
Rinse the noodles under cold running water (or plunge into a bowl of ice-cold water). This stops carryover cooking and helps wash off extra surface starch so the noodles stay springy. 

Quick Tip:
Lightly toss the noodles with a bit of avocado or light olive oil to prevent them from sticking together after they're drained.