Inspired by the Pine & Crane restaurant in LA, this is my version. Be mindful of the heat of your chilli oil. Taste a little first, and add and taste as you go until it’s right for you.
INGREDIENTS
- 1 medium cucumber
- 150 g sugar snap peas
- 250 g dried egg or rice noodlesFor the peanut sauce
- 5 tbsp smooth peanut butter
- 2 tbsp tahini
- 2 tbsp dark soy sauce
- 2 tsp sesame oil
- 4 tsp honey or maple syrup
- 5 tsp rice wine vinegar
- 2–4 tbsp chilli oil (depending on the heat of your chilli oil)
- 2 cloves of garlic, very finely chopped To serve
- A small bunch of spring onions, thinly sliced
- A large bunch of coriander, leaves picked
- 4 tbsp toasted and crushed
- unsalted peanuts
- A little chilli oil
METHOD
1. Halve the cucumber lengthways, scoop out the middle and keep for later. Cut the cucumber into long, thin matchsticks. Cut the sugar snap peas down the middle so you can see the little peas inside.
2. Cook the noodles in boiling water for 1 min or so, so they still have some bite. Drain and rinse quickly under hot water to separate, then put into a serving bowl. 3 While the noodles are cooking, make the sauce. Put the middle of the cucumber into a small food processor or bowl with the peanut butter, tahini, soy, sesame oil, honey or maple syrup, and vinegar. Blitz or whisk until smooth, then stir through the chilli oil and chopped garlic. Add a little water if the sauce seems thick.
4. Pour the peanut sauce on top of the cooked noodles and toss together. Add the cucumber and sugar snap peas, and toss again, then top with the spring onions, coriander and crushed peanuts. If you like, finish with a little extra chilli oil.
ALSO SEE PEA, MINT & PRESERVED LEMON PHYLLO TART
