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Chilled noodles & peppers
250g/9oz ribbon noodles
1 tablespoon sesame oil
1 red pepper
1 yellow pepper
1 green pepper
6 spring onions, cut into
For the dressing
5 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon tahini
4 drops of hot pepper sauce
• Preheat the grill to medium. Cook the noodles in a large pan of salted
boiling water until they are almost tender. Drain in a colander, run cold
water through them and drain again thoroughly. Tip the noodles into a
bowl, stir in the sesame oil, cover and chill.
• Cook the peppers under the grill, turning them frequently, until they are
blackened on all sides. Plunge into cold water, then peel off the skin. Cut
in half, remove the core and seeds, and cut the flesh into thick strips. Set
aside in a covered container.
• To make the dressing, mix together the sesame oil, soy sauce, tahini and
pepper sauce until well combined.
• Pour the dressing on the noodles, reserving 1 tablespoon, and toss well.
Add the reserved peppers, gently toss through the noodles and spoon on
the reserved dressing. Scatter the spring onion over the top, and serve.
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