Name: Tahini noodles with red cabbage & Sichuan peppercorn slaw
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 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)

輕鬆管理食譜。使用 Umami，您可以從任何裝置編寫食譜，並與家人和朋友協作製作食譜書。

Umami | 適用於 iOS 和 Android 的食譜管理器

常見問題

重設密碼

{sender}邀請您加入他們的家庭。

家庭邀請

加入 {sender} 的家庭

{sender}邀請您加入{groceryList}。

購物清單邀請

{sender}邀請您加入{mealPlan}。

餐點計劃邀請

{sender}邀請您加入{recipeBook}。

食譜書邀請

精美設計的應用程式，用於收集、組織和分享食譜。適用於 iOS 和 Android。

輕鬆管理食譜

抱歉，找不到您正在尋找的頁面。

找不到頁面！

新的家庭成員

新的購物清單成員

{groceryList}

新的餐飲計劃成員

{mealPlan}

新的食譜書成員

{member} 添加了一個食譜

食譜

名稱

食譜書

註冊

支援

Uni Meals

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.

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.

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

½ tsp Sichuan peppercorns toasted and lightly crushed

1 tsp crispy chilli oil plus extra to serve (optional)

Tahini noodles with red cabbage & Sichuan peppercorn slaw

食材

步驟

營養

準備好開始烹飪了嗎？