Noodles · FIRST EDITION

Sesame & ginger noodles

Slippery noodles, crunchy cucumber and a ginger dressing. Equally good warm or at room temperature.

20 minutes · Serves 2

Serving inspiration · stock photograph

If you love a simple stir-fry, try those flavours in a fresh, toss-together noodle bowl.

Here’s how.

1
Cook and cool
Cook the noodles to packet instructions. Drain, rinse briefly under cool water and drain very well.
2
Make the dressing
Whisk the soy sauce, vinegar, sesame oil, ginger and maple syrup in a large bowl.
3
Toss generously
Add the noodles, cucumber, carrot and spring onions. Toss thoroughly so the dressing reaches all the noodles.
4
Serve
Divide between bowls. If making ahead, keep the vegetables and dressing separate until you are ready to eat.

Toasted sesame oil is a seasoning. A little goes a long way.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.