Cold Sesame Noodles

• 2 servings of thin wheat noodles
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 5 tbsp Chinese sesame paste (alternatively, use peanut butter or tahini)
• 4 tbsp cold water
• 1 garlic clove (grated or microplaned)
• 1-2 cm ginger (grated or microplaned)

Soy-Ginger Filet

• 2 x Thick-Cut Filet
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp rice vinegar
• 1-2 cm fresh ginger (grated or microplaned)
• ⅛ tsp cracked black pepper
• 2 tbsp neutral oil (for cooking)

To serve

• 1/2 English cucumber (thinly sliced)
• 1 spring onion (thinly sliced)
• 1tsp sesame seeds (for sprinkling)
• 2 tsp crispy chili oil

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Cold Sesame Noodles

1. Cook noodles according to the packaging instructions and rinse with cold water to stop the cooking process.
2. Make the sauce by combining light soy sauce, dark soy sauce, rice vinegar, sesame oil, Chinese sesame paste, water, and grated ginger and garlic. Mix well to emulsify.

Soy-Ginger Filet

1. Combine light soy sauce, rice vinegar, and grated ginger in a small bowl.
2. Pour the marinade over the Thick-Cut Filet, and let it marinate.
3. Heat neutral oil in a non-stick pan over medium heat. Add the Filets and cook for 8-9 minutes, until nicely browned on all sides and heated through.
4. Slice the filet into 1 cm / 0.4-inch thick slices.

Serving

1. Add the cold noodles to the sauce and mix to coat.
2. Serve the noodles with sliced Thick-Cut Filet, thinly sliced cucumber, spring onion, chili oil, and sesame seeds.