Sesame Noodles

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This dish couldn’t be any simpler. It’s great for summer entertaining and is an easy dish to throw into the middle of a shared table. Add a braise, a salad and a stir-fry and you will look very well organised.


  • 300 g (10½ oz) fresh hokkien noodles, blanched and refreshed
  • 2 tablespoons finely sliced pickled mustard greens
  • 1 tablespoon Chinese sesame seed paste
  • 1 teaspoon sesame oil
  • 1 teaspoon sea salt
  • 1 spring onion (scallion), finely sliced
  • 1 tablespoon yellow bean soy sauce
  • 1 tablespoon peanuts, roasted and crushed
  • 1 small handful of coriander (cilantro) leaves, chopped
  • 1 Lebanese (short) cucumber, deseeded and cut into julienne
  • ½ long red chilli, deseeded and cut into julienne


Mix together the mustard greens, sesame paste, sesame oil, sea salt, spring onion, soy sauce, peanuts and 2–3 tablespoons water in a bowl.

Cook the noodles in a large pot of salted boiling water until just tender, then drain and add to the bowl with the dressing. Add the coriander leaves and mix well before piling it all into a serving bowl. Top with cucumber and chilli julienne to serve.