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:
- Blend: Put the cucumber in a blender with the lime zest and juice, mint leaves, honey and salt.
- Add 150ml Water: Whizz until smooth. Taste and add more honey, if needed.
- 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:
- Cook the Noodles: Add the noodles to approximately 800ml of boiling water. Cook according to packet instructions.
- 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.
- 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..
- Drain: Shock the noodles in cold water to remove the starch once they have finished cooking, then drain and shake off excess water.
- Combine: Toss the noodles and sauce together immediately until every strand is well coated.
- Garnish: Top with grated garlic, crushed roasted peanuts, julienned cucumber and carrot or chopped spring onion.
- 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.