Ingredients (serves 4-6):

125 gram smooth peanut butter

6 tablespoon sesame oil

3 tablespoon light soy sauce

2 tablespoon red wine vinegar

1 tablespoon freshly grated root ginger

2 tablespoon double cream

250 gram pack fine egg noodles

125 gram bean sprouts

225 gram baby sweet corn

125 gram carrots, peeled and cut into matchsticks

1225 gram mangetout

125 gram cucumber, cut into thin strips

3 spring onions, trimmed and finely shredded

Preparation:

1. Place the peanut butter, 4 tablespoons of the sesame oil, the soy sauce, vinegar and ginger in a food processor. Blend until smooth, then stir in 75 milliliter hot water and blend again. Pour in the cream, blend briefly until smooth. Pour the dressing into a jug and reserve.

2. Bring a saucepan of lightly salted water to the boil, add the noodles and bean sprouts and cook for 4 minutes or according to the packet instructions. Drain, rinse under cold running water and drain again. Stir in the remaining sesame oil and keep warm.

3. Bring a saucepan of lightly salted water to the boil and add the baby sweet corn, carrots and mangetout and cook for 3-4 minutes, or until just tender but still crisp. Drain and cut the mangetout in half. Slice the baby sweet corn into 203 pieces and arrange on a warmed serving dish with the noodles. Add the cucumber strips and spring onions. Spoon over s little of the dressing and serve immediately with the remaining dressing.

Chef's tip:

Careful preparation will save time in this recipe. Cut the vegetables into small, uniform pieces and have everything ready before you cook.

Editor: Donald