Ingredients
- 2-3 lime leaves
- 3tbs smooth peanut butter
- 1tbs soy sauce
- 1tsp toasted sesame oil
- Juice of 1 lime
- 1 small clove garlic
- ½tsp grated ginger
- 2tbs chopped fresh coriander
- 1tsp sriracha sauce
- 600g Udon noodles
- 1 carrot, roughly grated
- 8 radishes, finely sliced
- 2 scallions, sliced
- To serve: sesame seeds
1. First make the dressing. Remove the rough centre stems from the lime leaves and place them in a blender. Add four to six tablespoons of hot water and let the leaves soak and soften for 10 minutes at least. Meanwhile, prepare the vegetables, grate the carrots and slice the radish and spring onion.
2. Add the peanut butter, soy sauce, sesame oil, garlic, ginger, coriander, sriracha and lime juice to the lime leaves and water. Blitz until smooth. Taste and add more sriracha if you would like it hotter.
3. Place the noodles in a large pan of boiling water for two minutes and leave to loosen up and separate. Drain and rinse with cold water. Tip into a bowl with the dressing and vegetables. Mix gently to combine. Serve with wedges of lime and sesame seeds.
