150g/5½oz red cabbage (about ⅓ red cabbage), shredded
¼ cucumber, deseeded and chopped
handful mint leaves, roughly chopped
2 tbsp rice vinegar
2 tbsp toasted sesame oil
½ tbsp white sesame seeds, plus extra to garnish
For the mouth-numbing chilli oil
1 tbsp Sichuan peppercorns
1½ tbsp dried chilli flakes
5 tbsp rapeseed oil
2 garlic cloves, minced
1 tsp caster sugar
⅓ tsp salt
To make the noodles, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse under cold water and drain again. Set aside.
To make the cabbage pickle, put the cabbage, cucumber and mint in a bowl. Add the vinegar, sesame oil and a large pinch of salt, and mix with your hands. Scatter with the sesame seeds and set aside.
To make the mouth-numbing chilli oil, place the peppercorns and chilli flakes in a blender or spice grinder and blitz to a rough powder. Heat the oil in a frying pan over a medium heat and add the garlic, sugar, salt and the peppercorns and chilli mixture. Bubble gently for a couple of minutes then take off the heat.
In a large bowl, mix the peanut butter, sesame oil and a third of a teaspoon of salt. Add a couple of tablespoons of the mouth-numbing chilli oil, mix again and add the noodles. Toss with your hands and season to taste.
To serve, transfer the noodles to a serving platter (or four shallow bowls) and top with a handful of the cabbage pickle. Add a drizzle of the mouth-numbing chilli oil, depending on how much heat you like, and scatter with more sesame seeds.
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