We've added cucumber to this noodle dish, inspired by the
Taiwanese ma jiang mian and the Sichuan dan dan mian, to up the
refreshment factor. Shredded poached chicken would make an
excellent addition, too.
400 gmkan-to noodles (see note)2 tbsphulled tahini2 tbspsoy sauce2 tbspChinkiang vinegar (see note)1 tbspsmooth peanut butter30 gmginger, finely grated2garlic cloves, finely grated2Lebanese cucumbers, seeds removed and cut into julienneRoasted white and black sesame seeds, to serve
Cook noodles in a large saucepan of boiling salted water until just tender (1-2 minutes), drain and refresh in iced water to chill, then drain well.
Whisk tahini, soy sauce, vinegar, peanut butter, ginger, garlic and 60ml warm water in a bowl to combine. Drizzle dressing over noodles, top with cucumber and sesame seeds and serve.
Kan-to noodles are Taiwanese wheat noodles, available from select Asian grocers; if they’re unavailable, substitute somen noodles or another fine wheat noodle. Chinkiang vinegar is available from select Asian grocers.