Szechuan-style liang mian

45 MINUTES + CHILLING | SERVES 4 | EASY

A delicious cold egg noodle salad.

dried egg noodles 300g toasted sesame oil 1 tbsp

HOT SAUCE rapeseed oil 1 tbsp garlic 2 cloves, finely chopped ginger 21/2cm piece, grated red chilli 1, deseeded and finely chopped chilli bean paste (doubanjiang) 1 tbsp (see cook’s notes) shaoxing rice wine or dry sherry 1 tbsp black sesame paste or tahini 2 tbsp vegetable stock 50ml, hot tamari or light soy sauce 2-3 tbsp chinkiang black rice vinegar or balsamic vinegar 1 tbsp soft light brown sugar 2 pinches toasted sesame oil 2 tbsp chilli oil 2 tbsp

TO SERVE szechuan peppercorns toasted and ground to make a pinch bean sprouts 150g, blanched spring onions 3, sliced into strips sesame seeds 3 tbsp, toasted coriander a large handful

• Cook the noodles following pack instructions, then drain and refresh under cold running water. Drain again and toss with the sesame oil.

• Heat a wok over a high heat and add the rapeseed oil. Give it a swirl then add the garlic, ginger and chilli, and cook, stirring, for a few seconds. Add the chilli bean paste, rice wine, sesame paste, vegetable stock, tamari, vinegar, sugar and sesame and chilli oils. Stir well until combined. Take the wok off the heat and add in the noodles, tossing them well. Transfer to a serving platter.

• Chill for 20 minutes, then sprinkle over the ground peppercorns and garnish with the bean sprouts, spring onions, sesame seeds and coriander before serving.

PER SERVING 524 KCALS | FAT 20.3G SATURATES 2.7G | CARBS 67.5G | SUGARS 2.8G FIBRE 6.8G | PROTEIN 14.3G | SALT 2G