Sesame Noodle Bowl with Cucumber and Carrot

• 200 g Stir-fry wheat noodle
• 25 g Sesame seeds
• 3 tbsp Light soy sauce
• 2 tbsp Toasted sesame oil
• 2 tbsp Rice vinegar
• 2 tsp Caster sugar
• 2 tsp Chili oil
• 1 medium Cucumber, firm
• 1 large Carrot, firm
• 3 Spring onion

1. Bring a large pot of water to the boil. Cook the noodles until just tender, then drain in a colander and rinse briefly under cold water to stop the cooking. Shake well to remove excess water.
2. Tip the sesame seeds into a mixing bowl and crush them lightly with the back of a spoon to help them release their oils. Whisk in the light soy sauce, toasted sesame oil, rice vinegar, caster sugar and chili oil until the sugar dissolves and the dressing looks creamy.
3. Cut the cucumber into thin matchsticks. Peel the carrot, then grate it coarsely or cut it into fine matchsticks. Thinly slice the spring onions.
4. Add the drained noodles to the bowl and toss well to coat. Fold in the cucumber, carrot and spring onions, then taste and adjust by adding a little more soy sauce or rice vinegar if you like. Serve at room temperature, or let the noodles sit for 5 minutes to take the chill off before serving.

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