Spring Egg Noodles with Peppers, Peas, and a Tahini Sauce

I always keep stock of various types of noodles for a quick but totally satisfying escape dish every now and then. I have used egg noodles in this refreshing recipe that features peppers, peas, herbs and an earthy but playful tahini sauce. The quantities are indicative of two portions.

  • Boil the egg noodles in a pot for 4 minutes, this is usually the right time, but it depends on the brand, so check, and refresh immediately under cold water, keeping them in cold water until further use. Drain well a few minutes before.

For the vegetables. in a pan, in the substance of your choosing (any oil or butter) saute:

  • Ginger, finely chopped or grated, 1 tbsp

  • Peppers of various colors cut in thin strips, 2 pcs

When they start to soften add:

  • Curry powder, 1/2 tsp,

and lower heat, cover with lid, and allow to cook for 5 minutes while you prepare the sauce.

In a bowl whisk until smooth, it needs to be done slowly and steadily:

  • Tahini (well-stirred so that it is runny), 2 tbsp

  • Soy, 2 tbsp

  • Rice Vinegar, 1 tbsp

  • Curry Powder, 1 tsp

  • Sesame Oil, 1 tsp

  • Garlic, 1 clove

  • Vegetable Stock, or water, 1/3 cup.

For the last step, when the vegetables are cooked enough, increase heat and return the noodles and sauce to the pan, add

  • Peas, cooked, 1/2 cup

  • Sichuan Peppercorns, 2 tsp crashed, and

stir quickly and constantly for a couple of minutes to coat everything with the sauce. Off heat add, all or some of:

  • Mint, fresh, leaves or chopped

  • Coriander , fresh, leaves or chopped

  • Spring onions, green part, thinly cut