Details
Sichuan's wide ribbon noodles dressed in a rich, nutty sesame paste - the gentler sibling of the chilli-oil original, and every bit as satisfying in the big 140g bag. Non-fried and air-dried, the broad noodles stay springy and slippery, perfect for carrying a thick sauce. Six minutes in boiling water, drain, then fold through the sesame sauce, the savoury powder and the dried carrot and bok choy. Toasted sesame, shallot, ginger and garlic come through warm and fragrant, with just a light lick of chilli at the end.
