Chinese Cold Noodles

Wash and dry 200 g cucumber, trim and cut into 2 mm matchsticks. Mince 3 garlic cloves and finely slice 1 spring onion. Put them in a dry heatproof bowl with 2 tsp ground chili and 2 tsp toasted sesame, spreading them out.

Bring 2000 ml water to a boil. Add 300 g fresh wheat noodles and separate the strands at once. Follow the pack timing until flexible with no raw center; avoid cooking until mushy.

Drain into a colander and rinse under cold potable running water until no longer warm, gently loosening the strands. Drain thoroughly, shake off excess water and transfer to a large stainless mixing bowl. Do not leave soaking.

Heat 2 tbsp neutral oil in a small pan over medium heat until fluid and a tiny piece of garlic sizzles briskly; do not let it smoke. Remove from heat and slowly pour in two additions over the garlic, spring onion, chili and sesame from Step 1, stirring between pours. Stop once fragrant; do not scorch the chili.

Once vigorous bubbling stops, stir in 2 tbsp light soy sauce, 1 tbsp vegetarian oyster sauce, 1 tbsp black vinegar, 2 tsp sugar, 1 tsp sesame oil and 30 ml water. Stir until the sugar dissolves and the dressing is even, then let cool until no longer warm. Use mushroom sauce labeled vegetarian to keep this recipe vegetarian.

Add all the cucumber and 40 g roasted peanuts to the drained noodles. Pour in all the cooled dressing. Lift and fold gently with chopsticks until every strand is coated and the cucumber and peanuts are evenly distributed. Do not reheat.

Divide the dressed noodles, cucumber and peanuts between two shallow stainless bowls. Finish the first bowl, then slowly tip the remaining half from the mixing bowl into the second, guiding the strands with chopsticks. Divide any remaining toppings and dressing evenly. Serve promptly.