• 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.