Back with another Anna Jones' recipe. Since investing in her recipe books, there's no other food writer I turn to more. We're trying to eat more vegetarian meals at home and she is a master at creating incredibly tasty vegetarian and vegan dishes.

Her dishes are often delicately balanced with flavoursome sauces - this recipe is no exception. Whilst the prep takes a little while (lots of chopping and slicing), the hardwork pays off with the finished dish. The peanut sauce is so good. So good in fact, I could've eaten it by the spoonful without any noodles or veg!

Ingredients (serves 4):

For the peanut sauce:

• 5 tbsp smooth peanut butter

• 5 tsp tahini

• 5 tsp dark soy sauce

• 2 tsp sesame oil

• 4 tsp honey or maple syrup

• 5 tsp rice wine vinegar

• 5 tbsp chilli oil

• 2 garlic cloves, finely chopped

For the noodles:

• 1 medium cucumber

• 150g sugar snap peas

• 250g dried noodles (I used egg noodles)

• Small bunch of spring onions, finely sliced

• Large bunch of coriander

• 4 tbsp peanuts, toasted and crushed

Method:

1. Begin by quartering the cucumber lengthways and scooping out the middle and setting that part aside. Cut the remaining cucumber into 5cm lengths and then into matchsticks.

2. Cut the sugar snap pease into long thin slices.

3. Now make the sauce by adding the middle of the cucumber to a food processor with the peanut butter, tahini, soy sauce, sesame oil, honey and vinegar. Blitz until smooth, then stir through the chilli oil and garlic. If need be, add a little water to loosen.

4. Cook the noodles following packet instructions, drain and put them back into the saucepan or a large bowl. Add the peanut sauce and mix together ensuring the noodles are well coated.

5. Add the sliced cucumber and sugar snap peas and mix together.

6. Serve by spooning into four bowls and topping with the sliced spring onions, coriander and crushed peanuts.

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