Beijing Cold Noodles

The boy is all over the place at the moment, with his hectic social life. I am thinking about dishes I can cook and which we can each eat when we are ready.

This is a Beijing dish, traditionally found at the night markets, to be eaten at room temperature.

450g cooked noodles

1 tbsp sesame oil

450g cucumbers

175g bean sprouts

Sauce

1 tbsp finely chopped garlic

1 tbsp grated ginger

2 tsp light soy sauce

1 tbsp dark soy sauce

1 tbsp sugar

2 ½ tbsp. sesame paste (Tahini)

Another tbsp. sesame oil

1 tbsp rice vinegar

2 tbsp sugar

Toss the cooked noodles in a tablespoon of sesame oil. Peel the cucumbers and slice them in half lengthways. Scoop out the seeds with a teaspoon. Slice thinly. Add the beansprouts.

Whisk the sauce ingredients together and then combine with everything in a bowl.

Leave the boy his half for whenever he’s home – and chopsticks. A tiny dish of chilli sauce will add finesse and show that you think he’s grownup.