1½ cucumbers, seeded and sliced into matchsticks.
30g mung bean noodles
2 tsp toasted sesame oil
juice 1 lemon
sprinkle gluten free soy sauce
300g shredded cooked British turkey
3 scallions, green end only -shredded
1 tbsp toasted sesame seeds
Large pinch Szechwan peppercorns, toasted and ground
1 tablesppon garlic infused oil
2cm ginger, in matchsticks.
4 shakes Tabasco
3 tbsp tahini (sesame paste)
2 tbsp sesame oil
1 tbsp Shaoxing rice wine (or dry sherry)
1 tbsp balsamic vinegar
Salt the cucumbers in a teaspoon of salt for 30 minutes, rinse and drain.
This firms the cucumbers and intensifies their flavour. The salt is washed away so don’t worry about the sodium content.
Soak the mung bean noodles in hot water for 10 minutes, drain and snip with kitchen scissors into 8cm lengths.
Blanch in boiling salted for 3 minutes and refresh. Toss in sesame oil and lemon juice, add the sprinkle of soy and reserve briefly.
Blitz the sauce ingredients together until smooth and reserve.
To serve, place the dressed noodles on a platter.
Toss the shredded turkey and cucumber together and pile on to the noodles.
Pour over the dressing and scatter over the shredded scallions and sesame seeds..
Recipe adapted from: Good Food