ICE COLD Chilled Sesame Mung Bean Noodles

Add noodles to a pot of boiling water. The Mung bean varietal only takes a couple minutes to soften so remove from heat, strain, rinse in cold water and set aside.

In a small bowl combine all sauce ingredients (peanut butter, sesame oil, tamari, grated ginger, rice vinegar, maple syrup, cayenne) and whisk rigorously until creamy. Add in water to the texture you like, the dressing should be runny but smooth and velvety.

Pour half of dressing over cooled noodles and massage in with hands. Plate with shaved cucumber and scallions. Pour over remaining dressing and sprinkle cayenne and sesame seeds. Throw a few ice cubes over everything and serve on a hot summer’s day!