Sesame and Peanut Noodles

It was fantastic to find out that I won the Philadelphia competition and in the morning I travel back up to the TV3 studios to cook another dish using Philadelphia cheese. Another early start as my slot is 7.35am.  I will be cooking one of my boys favourite dishes -  Roasted Tomato and Pasta Soup with Philly. I will also be demonstrating this dish at Taste of Dublin this Friday at 12.30pm with the ever so nice Edward Hayden. I feel so privileged to be getting this wonderful opportunity and again I must thank everyone that took the time to vote. If you are heading to Taste of Dublin on Friday make sure you say hello! I have an exciting few days ahead of me and I will fill you in on all the antics at the weekend.  

Even though this recipe has a long list of ingredients it is surprisingly quick and easy to make. It comes from Rachel Allen's first book Rachel's Favourite Food which is actually one of my favourite cookbook. Despite the fact I have it many years there are still some little gems, like this one, that I'm only trying for the first time.

Sesame and Peanut Noodles

Serves 4-6
Ingredients
250g fine egg noodles 
1tbsp toasted sesame oil
1/2 large cucumber (about 200g), cut into matchsticks
1 red pepper, cut in quarters, then sliced across into very thin strips
2 chicken breasts, cooked (pan-fried, grilled, roasted), then cut into very thin strips
3 spring onions, sliced thinly across at an angle

For the sesame peanut sauce (makes 150ml)
2 cloves of garlic, crushed or finely grated
2tsp ginger, finely grated
2 generous tbsp crunchy peanut butter
2tbsp toasted sesame oil
2tbsp soy sauce
2tbsp rice wine (or just white wine)
2tbsp water
2tsp brown sugar
3tbsp toasted sesame seeds, plus
1tbsp for sprinkling over the top

Method
1. First make the peanut sesame sauce. Mix the garlic, ginger and peanut butter, then add the rest of the ingredients for the sauce, making sure the peanut butter is evenly mixed and not lumpy.
2. Place the noodles into a saucepan of boiling water, bring the water back to the boil and cook according to the pack instructions.
3. Drain the noodles, rinse with cold water, drain again, then toss with 1tbsp toasted sesame oil. Place the noodles in a large bowl with the cucumber, red pepper and chicken, and pour in most of the peanut sesame sauce. Toss together and add more sauce if desired.

Transfer to a serving bowl and sprinkle the sliced spring onion and tablespoon of sesame seeds over the top.