Cold tomato and tahini noodles with peanut, coriander and lime

Serves 4

prepCook noodles according to packet instructions; reserve 1 small mug cooking water, drain & rinse cold
250 g ramen noodles, cooked & cooled	Toss cooked noodles with oil	Toss noodles with sauce, plate & top
1 tbsp / 15 ml neutral oil	Toss cooked noodles with oil
3.5 tbsp / 52 ml neutral oil	Cook garlic & ginger until golden
3 garlic cloves, peeled & finely minced
1.5 cm × 2 cm piece fresh ginger, peeled & finely grated
400 g tin finely chopped tomatoes	Add tomatoes, water & sambal; simmer 8–10 min
1.25 tsp fine sea salt
1 tbsp sambal oelek
2 tbsp / 30 g light tahini	Mash lumps, stir in tahini, soy, sesame oil & agave
1.5 tbsp / 22 ml light soy sauce
1.5 tbsp / 22 ml toasted sesame oil
2 tsp / 10 ml light agave syrup
75 g roasted salted peanuts, finely chopped
0.5 tbsp / 7 ml neutral oil	Toast peanuts with oil & salt until deep brown
0.25 tsp fine sea salt	Toast peanuts with oil & salt until deep brown
1 lime, zest finely grated & juiced to 1 tbsp / 15 ml	Stir in lime juice & cool 5 min
15 g fresh coriander, finely chopped	Stir coriander into peanut topping

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