Cold Sesame Noodles

Ingredients

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

Method

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.