Fresh & Creamy Nori Noodles

Fill a saucepan with water and bring to the boil. Once boiling, cook the noodles following pack instructions. Once cooked, give them a good wash under cold running water.

Meanwhile, chop the tomatoes into bite-sized chunks. Trim and thinly slice the spring onions. Trim, halve and scoop the seeds out of the cucumber, then slice into 1cm slices. Set aside.

Add the tahini, nori sheet, soy sauce, ice and rice vinegar into a blender. Whizz until creamy and the nori has been fully incorporated into the dressing. Season with salt and a touch of sugar, if too bitter.

Toss the tomatoes, spring onion and cucumber in a bowl with the sesame seeds and sesame oil. Season with salt.

Toss the dressing through the noodles and share between bowls, making sure to spoon over all the dressing. Top with the tomato and cucumber salad.