• ½ red cabbage, finely shredded
  • ½ tsp Sichuan peppercorns, toasted and lightly crushed
  • 5g coriander, roughly chopped
  • 1 lime, juiced
  • 3 tbsp tahini
  • 2 garlic cloves, grated
  • 3 tsp low-sodium soy sauce
  • 1 tsp crispy chilli oil, plus extra to serve (optional)
  • 140g dried egg noodles (2 nests)


  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with


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