Cool off with Saucy Sesame Noodles

Come summer and its the perfect time to eat right – fresh, light, healthy, raw and cool. The freezers get loaded-up with Watermelon Clone-sicles,  icy grapes and frosty fruit granita for our riotous little vacationers to cool off with. Rose sherbets, citrusy sweet tea and tart lemonade disappear like life-savers down our parched throats. Cold salads and slaws are easy staples for quick lunches and we toss in every colour of the rainbow into our bowls and onto our forks. On days when we’re craving our favourite Asian flavours without a fuss, we put together a big container of these cold Sesame-Peanut Noodles and stash it in the cooler. They are popular at picnics and potlucks, and good just to have on hand when we get back from yet another round of running around town. Spicy and tangy, saucy and crunchy, filling but not heavy, this is our kind of summer salad. Sesame-peanut Noodles (Serves 2-3)

• 1 Package noodles, 150gms
• 1 Tablespoon sesame oil
• 1 Cucumber de-seeded and cut in thin strips
• 2 Small carrots, julienned and microwaved for about a minute to soften
• ½ of a Red bell pepper or capsicum, julienned
• 6 spring onions, green part only
• 2 Tablespoons roasted peanuts
• 1 Teaspoon sesame seeds

• For the sauce –
  • 1 Tablespoon sesame oil
  • 1 Teaspoon ginger, grated or minced
  • 1 Teaspoon garlic, grated or minced
  • 2 Tablespoons peanut butter, microwaved for about 10 seconds
  • 2 Teaspoons soy sauce
  • 2 Teaspoons vinegar
  • 2 Tablespoons chilli-garlic sauce, or to taste
  • 1/3 cup vegetable stock 

1. To make the sauce, heat the sesame oil in a small saucepan or tadka pan. Add the ginger and garlic and take the pan off the heat. Whisk in all the remaining ingredients for the sauce and set this aside.
2. Cook the noodles as per the package directions and drain well. Toss with 1 tablespoon sesame oil and then transfer them to a large salad or mixing bowl.
3. Stir half the sauce into the hot noodles. Now toss in all the veggies except the cucumbers. Allow the noodles to cool to room temperature and then cover and refrigerate. Also refrigerate the cucumbers and leftover sauce.
4. Just before serving, toss the salad with the remaining sauce and the sliced cucumbers. Garnish with the roasted peanuts and sesame seeds and serve cold.

Note: You can also toss in other vegetables of your choice like steamed broccoli, zucchini, cauliflower, baby corn, snap peas.. And if you’d like to make a meal of it, add some sliced hard boiled eggs or strips of grilled tofu.

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