Cold Sichuan sesame noodles are quick and easy to make, spicy, filling, and packed with healthy fats and minerals. Prepare in advance and keep in the fridge for a quick-fix supper or effective post-training recovery.

Nutritionist and keen amateur athlete Kate Percy set up GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites.


  • 200g rice linguine
  • 1tbsp sesame oil
  • 5 fresh ginger, peeled and grated
  • 3 garlic cloves, peeled and crushed
  • 6 spring onions, sliced
  • 1tbsp soy sauce
  • 2tbsp lime juice
  • 1tbsp tahini or peanut putter
  • 1tbsp hot chilli sauce
  • 1tsp chilli flakes
  • 1 cucumber, finely cubed
  • 25g fresh coriander, chopped
  • 2tbsp sesame seeds
  • 1tbsp chopped peanuts


  • STEP 1

    Cook the noodles according to the instructions on the pack. Drain before transferring to a large mixing bowl.

  • STEP 2

    Gently heat the sesame oil in a frying pan. Add the ginger, garlic and spring onions and stir for 30secs, keeping the heat really low. Stir in the soy sauce, lime juice, tahini and chilli oil. Pour onto the noodles and toss to combine. Leave to cool.

  • STEP 3

    Toast the sesame seeds and the chopped peanuts. Divide the noodles between four bowls and garnish with the chilli flakes, cucumber, coriander, sesame seeds and peanuts.