Chinese Cold Sesame Noodles

This is a　cold noodle dish consisting of vegetables (usually bean sprouts or cucumber) and pasta (I love to use spaghetti) topped with sesame sauce. It is unbelievably easy to prepare and tastes very good.

#Dressing:

#Ingredients:

20 g Sesame paste angiesrecipes 30 g Smooth peanut paste angiesrecipes 20 g Sesame seeds, roasted 30 g Maggi sauce angiesrecipes 15 g Caster sugar 10 g Rice vinegar 5 g Salt 5 g Szechuan pepper, ground 50 g Chilli flakes in oil angiesrecipes 20 g Sesame oil 2 g Chicken bouillon angiesrecipes 10 g Minced ginger 10 g Garlic paste 25 g Hot bean paste 1 tbsp Spring onion, chopped 2-3 tbsp Portable water, cool

150 g Spaghetti or egg noodles 1 tsp Salt Water 1 tbsp Cooked oil 80 g Cucumber 80 g Carrot 50 g Arugula 1/2 Crisp apple 1 stalk Spring onion 1 handful Peanuts

1. Add enough water to fill 3/4 of a pot and bring to a rapid boil. Add in salt. Put in the noddles and cook until al dente, about 7 minutes. Rinse under the running cold water quickly and drain. Put the noodles and cooked oil in a large mixing bowl and toss until the noodles are well coated. Combine all the ingredients for the dressing in a bowl.
   
   
   
   
2. Thinly shred the cucumber, carrot, apple and spring onion. Rinse the arugula, drain and pat them dry. Crush the peanuts lightly. Spoon the dressing over and toss to mix. To serve, arrange the shredded vegetables over the noodles and garnish with crushed peanuts.