chilled noodles

Traditional oriental flavours collide in this delicious recipe by Valli Little. Mixed mushroom noodles with tea-marbled eggs? Need we say more?

Mixed mushroom noodles with tea-marbled eggs

tsp Chinese five-spice powder

(125 milliliters) dark soy sauce

brown sugar

star anise

black tea bags (we used English breakfast)

eggs

yang chun dried wheat noodles (from Asian grocers)

bok choy, quartered lengthways

(80 milliliters) peanut oil

mixed Asian mushrooms,

garlic cloves, crushed

Black sesame seeds and micro radish, to serve

garlic clove, crushed

tbs each rice vinegar and peanut oil

soy sauce

tsp each sesame oil, chilli oil and finely grated ginger

tsp caster sugar

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Bring the flavours of southwest China into your home with this killer recipe by Valli Little.

Egg noodles with Sichuan pepper chicken and cucumber

chicken breasts

(165 milliliters) light soy sauce

ginger

Sichuan peppercorns

spring onions

egg noodles

Lebanese cucumbers, thinly sliced

tbs rice vinegar

(60 milliliters) Chinese sesame paste (from Asian grocers)

Chinese black vinegar (chinkiang)

Coriander leaves, white sesame seeds

green chillies, chopped

chives, choppe

flat-leaf parsley, leaves

(180 milliliters) peanut oil

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Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

Valli Little's rolled rice noodles with crispy chilli tofu

sunflower oil

banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths

tsp dried chilli flakes

tsp sea salt flakes

rice flour and self-raising flour

tofu,

broccolini, blanched, halved lengthways

(160 grams) peas, blanched

(50 grams) fried Asian shallots

pickled red chillies (from Asian grocers), to serve

soy sauce and rice vinegar

sesame oil oil

tsp grated ginger

These nutty, saucy chilled noodles are irresistibly enticing. And because they’re served cold, they make a lovely and convenient addition to a buffet or party meal as an appetizer or main dish.

Chilled Noodles in a Spicy Sauce (Gluten-Free)

½ cup tahini or almond butter

balsamic vinegar

toasted hot sesame oil (chili oil, or extra-virgin olive oil)

lemon juice

ginger (or 1⁄2 teaspoon ground ginger)

maple syrup (optional)

garlic

Water (as needed Gluten-free hot sauce)

Sea salt

gluten-free spaghetti (or substitute soba noodles)

(grated)

English cucumber (thinly sliced)

Jalapeño chile (seeded and minced)

Red (yellow, orange,

Red or green cabbage (grated

Red radishes (thinly sliced)

Water chestnuts

onions (thinly sliced)

cilantro parsley (chopped)

Put the tahini, vinegar, oil, lemon juice, ginger, optional maple syrup, and garlic in a large bowl. Stir vigorously until smooth and well combined.

Gradually whisk in enough water to make a pourable sauce, about 1 cup, beating vigorously until completely smooth. Season with hot sauce and salt to taste.

Cook the spaghetti in boiling water according to the package directions. Drain in a colander. Rinse well under cold water, then drain again.

Add to the bowl with the sauce along with the veggie additions of your choice and toss until the noodles are coated and the ingredients are evenly distributed. Taste and add more hot sauce or salt if desired. Cover tightly and refrigerate until well chilled before serving, at least 2 hours.

The noodles will absorb any excess sauce and optional toppings as desired.

Shanghai noodles? Check. Barbecued duck? Check. Lychees? Check. This beautiful noodle recipe has it all - from the crunchy-skinned duck to the sweet, soft lychees.

Shanghai noodles with barbecue duck and lychees

Shanghai thick wheat noodles (from Asian grocers)

snow peas, sliced lengthways

duck

Lebanese cucumbers,

coriander, leaves picked

lychees, peeled, stones removed

soy sauce and Chinese black vinegar (chinkiang)

tbs sesame oil

lime

tsp sambal oelek (Indonesian chilli paste) or other chilli paste

A Sichuan dish marrying minced meat and spicy sauce, dan dan mian is typically served warm, but we've cooled ours down for a refreshing summer dish.

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