Serve up this speedy noodle dish in just 15 minutes. Sichuan peppercorns have an amazing flavour and grapefruit aroma, but you could also use chilli flakes
Prep:5 mins
Serves 2
½ red cabbage, finely shredded½ tsp Sichuan peppercorns, toasted and lightly crushed5g coriander, roughly chopped1 lime, juiced3 tbsp tahini2 garlic cloves, grated3 tsp low-sodium soy sauce1 tsp crispy chilli oil, plus extra to serve (optional)140g dried egg noodles (2 nests)
STEP 1Toss the cabbage with the Sichuan peppercorns, coriander and some seasoning. Squeeze over the lime juice, then scrunch it well together. Set aside. Will keep chilled for two days in an airtight container.STEP 2Whisk the tahini, garlic, soy sauce and crispy chilli oil together in a large bowl. Cook the noodles in a pan of boiling of salted water following pack instructions until tender. Drain, reserving 125ml of the cooking water. Whisk the reserved water into the tahini sauce, then toss through the noodles.STEP 3Divide the noodles between two bowls and top with the slaw.
