Chilled noodle salad

Bring a pot of water to a boil for the noodles.

Combine a splash of toasted sesame oil, a splash of black or regular rice vinegar and two tablespoons of soy sauce.

Add one generous tablespoon of chili oil and mix.

Slice about 80 g of cucumber into match sticks, thinly slice a quarter of an apple, chop about 15 g of cilantro and rip 8 g of fresh basil.

Cook the flat white rice noodles to package instructions, stirring occasionally so they do not stick.

Strain the noodles, rinse them in cold water to stop the cooking and plate them.

Assemble with the apple slices, cucumber, basil and cilantro.

Toast two tablespoons of peanuts in a frying pan over medium heat for a few minutes, add a tablespoon of white sesame seeds, turn off the heat and toss.

Top the salad with the peanuts and sesame seeds and dress with the chili oil dressing.