Ingredients

For the salad:

• 2|20 tbsp sesame seeds, toasted

• 2|20 eggs
• 2 tsp|6 tbsp shoyu soy sauce
• Freshly ground black pepper
• 2 tbsp|1¼ cup (300 ml) sunflower oil
• 7 oz (200 g)|4½ lb (2 kg) smoked tofu, sliced
• 7 oz (200 g)|4½ lb (2 kg) mixed mushrooms (shiitake, oyster, king trumpet), sliced
• Salt
• 9 oz (250 g)|5½ lb (2.5 kg) rice or glass noodles
• 4 tbsp|2½ cups (600 ml) toasted sesame oil
• 1|10 cucumber or zucchini, cut into matchsticks
• 1|10 red bell pepper/s, finely sliced
• 1|10 celery stick/s, finely sliced
• 10|4½ lb (2 kg) cherry tomatoes, quartered
• 2 tbsp|1 lb 2 oz (500 g) cashews, toasted
• 1|10 bunch/es cilantro (coriander) or basil, chopped
• 1 sprig|1 bunch mint leaves, chopped

For the peanut sauce

• 4 tbsp|1¾ lb (800 g) smooth peanut butter

• 2 tbsp|1¼ cup (300 ml) tahini
• 1 tbsp|5 oz (150 g) brown sugar
• 1½ tbsp|1 scant cup (225 ml) soy sauce, plus more as needed
• 1 tsp|3 tbsp ground chiles
• 50|1 lb 2 oz (500 g) toasted peanuts

Instructions

1. Toast the sesame seeds in a dry frying pan over low heat until the seeds take on a round shape. Once the pan gets hot, the seeds burn very easily, so watch out! This can be done in a large batch ahead of time and stored in a dry place for later use.
2. Whisk the eggs with soy sauce and pepper and scramble them in a bit of sunflower oil. Using the same frying pan, add more sunflower oil and fry the tofu until crunchy. Season with pepper and set aside. Cook the mushrooms in the pan with the soy sauce until all liquid has evaporated.
3. Bring a large saucepan of water to a boil and add a dash of salt. Turn off the heat, place the noodles in the water and leave for 1 minute. Drain very well and drizzle with sesame oil. Add the cucumber, red pepper, celery, sesame seeds, tomatoes, cashews, eggs, tofu, cilantro, and mint and gently mix.
4. For the peanut sauce, combine all ingredients. Thin with water until you reach desired consistency. Serve with the salad.