Chilli Noodles

Chilli Noodles
(UK Homes & Gardens May 1999 p.134)

500g (1 ¼ lb) Chinese egg noodles (dry weight)
4 T peanut oil
2 T chilli oil
1 small red chilli, de-seeded and finely shredded
1 bunch coriander leaves, roughly chopped
2 T light soy sauce
juice and shredded zest of 2 limes
50g (2oz) sesame seeds, toasted
s & p

Cook the noodles . Mix all other ingredients together, adding plenty of salt and black pepper, and toss into the cooked noodles. The noodles can be served hot or cold, and will keep for 5 hours in the fridge. Serves 6.