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Sesame Noodles with Spring Onions

If you can't find Chinese sesame paste, then use either tahini paste or smooth peanut butter instead.

ingredients

serves 4
2 garlic cloves, roughly chopped
30 ml (2 tbsp) Chinese sesame paste
15 ml (1 tbsp) dark sesame oil
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) rice wine
15 ml (1 tbsp) honey
pinch of five-spice powder
350 g (12 oz) soba or buckwheat noodles
4 spring onions, finely sliced diagonally
50 g (2 oz) beansprouts
7.5 cm (3 in) piece of cucumber, cut into matchsticks
toasted sesame seeds
salt and freshly ground black pepper

method

1. Process the garlic, sesame paste, oil, soy sauce, rice wine, honey and five-spice powder with a pinch each of salt and pepper in a blender or food processor until smooth.

2. Cook the noodles in a saucepan of boiling water until just tender, following the directions on the packet.

3. Drain the noodles immediately and tip them into a bowl.

4. Toss the hot noodles with the dressing and the spring onions. Top with the beansprouts, cucumber and
sesame seeds and serve.

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