This is quite a good recipe to make mid-week as most of the ingredients can be stored in your cupboard. I used a crunchy peanut butter to add more texture to the sauce and you can also add a pinch of chilli flakes for a slight kick. I had some soba noodles (buckwheat noodles) at home, but you could use any type you like. This is adapted from the Chinese recipe that is normally with pork, but I have kept this veggie.
Set two large saucepans to boil and salt one of them. Add the green beans to the salted pan and blanch for 3-4 minutes before draining and running over cold water.
In the second pan add the soba noodles and cook according to the packet’s instructions.
Drain and rinse in cold water to stop the noodles from sticking. Put to one side. Use a peeler to create long strips with the cucumber.
In a small bowl add all the ingredients together for the sauce and whisk together. Taste to check the seasoning is to your taste. Add cold water to loosen the sauce if desired.
Toss together with the noodles, beans, cucumber and top with the coriander leaves, spring onion and sesame seeds.
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