Mouth-numbing noodles

1. 1

   To make the noodles, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse under cold water and drain again. Set aside.

2. 2

   To make the cabbage pickle, put the cabbage, cucumber and mint in a bowl. Add the vinegar, sesame oil and a large pinch of salt, and mix with your hands. Scatter with the sesame seeds and set aside.

3. 3

   To make the mouth-numbing chilli oil, place the peppercorns and chilli flakes in a blender or spice grinder and blitz to a rough powder. Heat the oil in a frying pan over a medium heat and add the garlic, sugar, salt and the peppercorns and chilli mixture. Bubble gently for a couple of minutes then take off the heat.

4. 4

   In a large bowl, mix the peanut butter, sesame oil and a third of a teaspoon of salt. Add a couple of tablespoons of the mouth-numbing chilli oil, mix again and add the noodles. Toss with your hands and season to taste.

5. 5

   To serve, transfer the noodles to a serving platter (or four shallow bowls) and top with a handful of the cabbage pickle. Add a drizzle of the mouth-numbing chilli oil, depending on how much heat you like, and scatter with more sesame seeds.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.