300 grams dried udon or soba noodles
¼ cup tahini
¼ cup sesame seeds, toasted
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 tablespoons soy sauce
¼ cup sweet chilli sauce
1 tablespoon rice vinegar
¼ cup coriander leaves, chopped
¼ cup vegetable oil
2-3 tablespoons warm water
3 spring onions, thinly sliced
1 red capsicum, thinly sliced
300 grams Chinese barbecue pork, thinly sliced
½ cup chopped coriander
2 tablespoons sesame seeds, toasted
Noodles: Cook the noodles in a large pot of boiling salted water until al dente or according to the instructions on the packet. Drain and refresh under cold running water. Drain well and toss with a little sesame oil.
Dressing: Put the tahini, sesame seeds, ginger, soy, chilli sauce, vinegar and the coriander in a food processor and blend to a paste. Drizzle in the oil then add enough warm water to make a creamy dressing. Season.
To assemble the salad: Toss the noodles with enough dressing to coat. Extra dressing can be stored in the fridge for 1 week. Add the spring onions, capsicum, pork and half the coriander and toss.
Transfer the salad to individual containers and sprinkle with coriander and sesame seeds.
Cooked prawns or chicken can be added to the salad instead of pork.
Menu: pack a summer picnic with Fillet of Beef Rolls with Black Olive and Currant Relish, Stilton, Spiced Walnut and Celery Pâté with Toasted Walnut Bread, A Red Salad, and Sour Cherry and Chocolate Meringue Cookies.