Spicy Peanut Noodles

Let's cook

1. 1

   Cook and cool the noodles

   Boil the noodles until just al dente, then drain and rinse under cold running water until completely cool. Toss with a teaspoon of sesame oil so they do not clump.

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   Rinsing washes off surface starch. Without it, cold noodles glue themselves into a solid mass.

2. 2

   Build the sauce

   Whisk the peanut butter, soy sauce, rice vinegar, chilli crisp, sesame oil, maple syrup, garlic, and ginger together. It will seize into a stiff paste — this is expected.

3. 3

   Loosen it

   Add the hot water a tablespoon at a time, whisking continuously, until the sauce is pourable and glossy — roughly the consistency of double cream. Taste and adjust: more vinegar for sharpness, more chilli crisp for heat.

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   Add water gradually. Dumping it in at once leaves a split, grainy sauce.

4. 4

   Toss

   Pour the sauce over the cold noodles and toss thoroughly with tongs until every strand is coated.

5. 5

   Top and rest

   Fold through the cucumber and half the scallions. Rest 20 minutes for the flavours to settle, then top with peanuts, remaining scallions, and cilantro.

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