Egg noodles with hot smoked salmon & sesame leeks

Warm the oil in a large frying pan. Add the peanuts and sesame seeds to the pan and gently toast for about 2 minutes, then scoop out (it’s fine if a few sesame seeds are left behind). Set aside.

Add the leeks to the pan, season with a little salt and fry, stirring often, for 10-15 minutes until the leeks are softened and crisping up in parts. Take the pan off the heat and stir in the soy sauces, vinegar, garlic, tahini and most of the chilli, toasted peanuts and sesame seeds.

Meanwhile, cook the egg noodles in boiling water for 5 minutes 30 seconds. Drain, refresh under cold water and add to the frying pan. Toss to combine, adding splashes of cold water to loosen, about 75ml in total, as needed. Gently stir in the baby spinach. Plate up the noodles, top with the salmon and sprinkle with the reserved chilli, peanuts and sesame seeds.