Meera Sodha served up tasty mouth numbing noodles with a peanut and chilli oil sauce and a fresh red cabbage pickle on Saturday Kitchen.

The ingredients for the noodles: 200g wheat udon noodles, 3 tbsp crunchy peanut butter, 3 tbsp toasted sesame oil and salt and freshly ground black pepper.

For the cabbage pickle: 150g red cabbage (about ⅓ red cabbage), shredded, ¼ cucumber, deseeded and chopped, handful mint leaves, roughly chopped, 2 tbsp rice vinegar, 2 tbsp toasted sesame oil, ½ tbsp white sesame seeds, plus extra to garnish and ½ tbsp black sesame seeds, plus extra to garnish.

For the mouth-numbing chilli oil: 1 tbsp Sichuan peppercorns, 1½ tbsp dried chilli flakes, 5 tbsp rapeseed oil, 2 garlic cloves, minced, 1 tsp caster sugar and ⅓ tsp salt.

See recipes by Meera in her book titled: East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes available from Amazon now.