Admittedly this would go well with a nice piece of barbecued chicken. Or the hoi sin and ginger ribs from Chinatown Kitchen. I am the worst vegan ever. BUT I still ate this all on its own and it's incredibly satisfying, due to the quantity of rich, creamy peanut butter. Mmm.
Because you want the garlic flavour without the harshness of raw garlic, there's an extra step here that requires a BIT of faff but also some lovely crunchy non-honky garlic pieces. If you don't care about your breath then just add it in raw. You can add whatever crunchy vegetables you have - sugarsnap peas, snow peas, cucumber, peppers - as long as you julienne them thinly. This noodle salad keeps incredibly well and travels very well too, so it's perfect for lunch boxes (careful of the honky garlic) or picnics. As I write this it's lashing it down. Hmm.
Sesame Peanut Noodle Salad
150gr dry weight wholewheat noodles
3 tbsp chunky peanut butter
1 tbsp tahini
Juice of 1 lime
1 tbsp light soy sauce
3 tbsp water
1 tbsp sesame oil
50ml vegetable oil
3 cloves of garlic, thinly and evenly sliced
1 carrot, julienne
2 Romaine lettuce leaves, sliced thinly
5 radishes, julienned
2 spring onions, greens only, julienned
In a small saucepan add the garlic in with the oil cold and heat it up gently, stirring all the while. When the garlic starts fizzing and starts turning the merest golden, take off the heat, as the garlic will continue to cook. When it becomes more golden drain the oil into a heatproof container and scatter the garlic chips on kitchen towel.
Cook the noodles as per the packet instructions, and then drain and run under cold water. Toss with 2 tbsp of the garlic oil.
Whisk together the peanut butter, tahini, water, light soy and sesame oil until it has combined. If it's too thick - it should look like emulsion paint (?!) - add a dribble of water and continue to whisk.
Add the vegetables to the noodles and add the sauce, tossing well. Garnish with the deep fried garlic chips. Serve cold.