Salt

6 spring onions (white and green parts), sliced

1/2lb (200g) shredded cooked chicken

1 Kirby cucumber, halved and sliced

4 Tbsp hot water

½ tsp crushed red pepper

1 Tbsp rice vinegar

2 Tbsp dark brown sugar

4 Tbsp soy sauce

4oz (120g) smooth peanut butter

1/2 inch piece peeled fresh ginger

1 garlic clove, peeled

2 Tbsp toasted sesame oil

1lb (450g) spaghetti or Chinese egg noodles

2½ Tbsp dry-roasted peanuts, chopped

For the noodles:

1) Bring a large pot of cold water to a boil over high heat.

2) When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente.

3) Drain and rinse under cold running water.

4) Put the noodles in a large bowl and toss with the sesame oil.

To make the Peanut Sauce:

1) In a blender drop in the garlic and ginger while the motor is running.

2) When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper.

3) Process until smooth, then--with the blender running--slowly pour in the water.

4) To serve, toss the noodles with the Peanut Sauce, then top with the cucumber, chicken, spring onions, and peanuts.