Cold sesame noodles (Majiang liangmian)

1. Cook the noodles in the water according to the packet, drain, rinse thoroughly with cold water, drain and toss with the sesame oil so they don't stick.

2. In a bowl, gradually stir the tahini with the water until smooth and the consistency of sour cream.

3. Stir in the soy sauce, black rice vinegar, sugar and crushed garlic, then chilli oil to taste.

4. Cut the cucumber into matchsticks; toast the sesame seeds in a dry pan until golden.

5. Divide the cold noodles between bowls, spoon over the sesame sauce and pile the cucumber strips on top.

6. Sprinkle with the toasted sesame seeds and mix thoroughly before eating.

Tip: A summer street food from Sichuan to Beijing – refreshing even straight from the fridge, so you can take it for lunch too. If you can find Chinese toasted sesame paste, use it instead of tahini: it's darker, deeper and more roasted in flavour.