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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 colours cut in thin strips, 2 pcs

When they start to soften add:

  • Curry powder, 1/2 tsp,

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


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