Step-by-Step Instructions

1. Boil water in saucepan

   5 min

   Boil your kettle, then take out a sauce pan, frying pan and three small bowls. Fill your saucepan with boiling water from your kettle, place over a high heat and bring to the boil for the noodles.

   Equipment: kettle, saucepan, frying pan, bowls

2. Prep cucumber, sugar snaps, and mint

   8 min

   Add the sesame chilli crunch to one of your bowls, and add a tablespoon of oil (toasted sesame oil is recommended) if you'd like a looser consistency. Trim the ends of the baby cucumber , and place it on a chopping board. Smash it gently along the length using a rolling pin or a heavy pestle until it splits, then chop diagonally into bite-sized chunks. Trim and remove any stringy ends of the sugar snap peas and pick the mint leaves off the stems. Slice the sugar snap peas as finely as you can at a diagonal angle. Finely chop the mint leaves.

   Equipment: bowl, chopping board, rolling pin, pestle, knife

3. Blanch edamame, cook noodles, toast cashews

   9 min

   Blanch the edamame in your saucepan of boiling water for the noodle for a minute or two, then remove them using a slotted spoon and set aside. Add the udon noodles and cook for 5-6 minutes or until tender but al dente. Once they're ready, drain and rinse the noodles under cold water. Set them aside in a colander over the saucepan to drain. Dry fry (without oil) the cashew nuts in your frying pan for a few minutes or until toasted.

   Equipment: saucepan, slotted spoon, colander, frying pan

4. Dress cucumber, mix salad, slice radish

   5 min

   Meanwhile, place the smacked baby cucumber in one of your bowls, drizzle over a couple of table spoons of the sesame chilli crunch dressing and stir until the cucumber is nicely coated. Season to taste with salt and set aside to marinade. In the other mixing bowl, combine the sliced sugar snap peas , edamame and mint , and add a sprinkle of salt to taste. Set aside while you prepare the rest of the dish. Cut the radish into matchsticks or finely slice.

   Equipment: bowls, knife, chopping board

5. Sauce and optionally reheat noodles

   3 min

   You can eat the noodles hot or cold. If you prefer hot noodles, pour boiling water from your kettle all over the noodles to re-heat. Add the sesame miso sauce to the udon noodles and combine well in the emptied saucepan.

   Equipment: kettle, saucepan

6. Plate and garnish noodles

   3 min

   Divide the udon noodles between serving bowls. Top with the minted edamame and sugarsnaps , sliced radishes and toasted cashews . Finish with a drizzle of the remaining sesame chilli crunch enjoy it alongside the smacked baby cucumber salad . Enjoy!

   Equipment: serving bowls