Tahini noodles with red cabbage & Sichuan peppercorn slaw

• red cabbage↗½

  finely shredded

• Sichuan peppercorns½ tsp

  toasted and lightly crushed

• coriander5g g

  roughly chopped

• lime↗1

  juiced

• tahini↗3 tbsp
• garlic cloves↗2

  grated

• low-sodium soy sauce↗3 tsp
• crispy chilli oil1 tsp

  plus extra to serve (optional)

• dried egg noodles↗140g g

  (2 nests)

Step-by-step instructions

1. 1

   Toss 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.

2. 2

   Whisk 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.

3. 3

   Divide the noodles between two bowls and top with the slaw.