Cold tomato and tahini noodles with peanut, coriander and lime
30 minServes 4
Chilled ramen tossed with a reduced tomato-tahini sauce, topped with warm spiced peanuts, lime and coriander.
| prepPeel and finely mince 3 garlic cloves | ||||
| prepPeel and finely grate 1½ cm × 2 cm piece fresh ginger | ||||
| prepFinely chop 75 g roasted salted peanuts to breadcrumb size | ||||
| prepFinely grate lime zest, then juice to get 1 tbsp | ||||
| prepFinely chop 15 g fresh coriander | ||||
| 250 g ramen noodles | Cook noodles, reserve cooking water, chill | Toss noodles with sauce, plate & top | ||
| 15 ml neutral oil (for the noodles) | ||||
| 60 ml neutral oil (for the sauce) | Sauté garlic & ginger 2 min, add tomatoes | Add water, salt & sambal, simmer 8–10 min | Mash lumps, stir in tahini, soy, sesame & agave | |
| 3 garlic cloves, peeled and finely minced | ||||
| 1½ cm × 2 cm piece fresh ginger, peeled and finely grated | ||||
| 400 g tin finely chopped tomatoes | ||||
| 60 ml water (from tin) | ||||
| 1 tsp fine sea salt (for the sauce) | ||||
| 1 tbsp sambal oelek | ||||
| 2 tbsp light tahini | ||||
| 1.5 tbsp light soy sauce | ||||
| 1.5 tbsp toasted sesame oil | ||||
| 2 tsp light agave syrup | ||||
| 75 g roasted salted peanuts, finely chopped to breadcrumb size | Toast peanuts, lime zest & salt 2–3 min | Stir in lime juice, dry off, cool 5 min | Stir in coriander | |
| lime zest, finely grated | ||||
| ¼ tsp fine sea salt (for the topping) | ||||
| 7.5 ml neutral oil (for the topping) | ||||
| 1 tbsp lime juice | ||||
| 15 g fresh coriander, finely chopped | ||||
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