Cold tomato and tahini noodles with peanut, coriander and lime

By Meera Sodha · theguardian.com

Serves 4

30 min

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
1 tbsp / 15 ml neutral oil (for the noodles)
¼ cup / 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
¼ cup / 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)
½ tbsp / 7.5 ml neutral oil (for the topping)
1 tbsp lime juice
15 g fresh coriander, finely chopped

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