Cold Mixed Kuay Teow

Ingredients: (serves 1)
50g Dried Kuay Teow (can opt for fresh ones)
10 g Skinned Peanuts (coarsely chopped and lightly toasted) 3 pc Small Thai Chili (seeded and finely chopped)
2 slices Ginger (finely chopped)
2 cloves Garlic (finely chopped)
3 tbsp Sesame Oil
2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Black Pepper Powder
1 tsp Sugar
1 tsp Salt
1 small Cucumber (finely chopped or grated, leave in ice cold water) Toasted Black and White Sesame to garnish













Method:
1. If using dried Kuay Teow, boil in hot water until turns white and tender, drain water, soak in ice cold water and leave in fridge.
2. Lightly toast ginger slices in hot pat, add 2 tbsp sesame oil, stir in chopped Thai chili and stir fry for another 2 minutes.
3. Add light and dark soy sauce, sugar, salt and pepper, stir over low heat until everything is well dissolved. Turn off heat.
4. Drain water from Kuay Teow, mix with sauce evenly, add in toasted peanuts, followed by last splash of sesame oil. Top with chilled cucumber. Done, sprinkle with black and white sesame before serving.