MEERA SODHA’S VEGAN RECIPE FOR COLD TOMATO AND TAHINI NOODLES WITH PEANUT, CORIANDER AND LIME | THE NEW VEGAN

Food | The Guardian reports that vegan chef Meera Sodha has unveiled a new cold noodle recipe that blends tomato, tahini, peanuts, lime and coriander, infused with a hint of heat from sambal oelek. The dish, introduced in her latest feature, combines influences from southern‑east Asia, the Middle East and Italian cuisine to create a sweet‑sour, chilli‑kick profile.

According to the article, Sodha’s recipe evolved from a favourite spaghetti pomodoro, then acquired tahini while traveling through the Middle East, added sambal oelek on a trip to Indonesia, and finished with fresh lime, coriander and peanuts in Vietnam. It yields a creamy, perky tomato sauce that can be kept in the refrigerator for up to a week, offering a practical option for people on hot days who still crave noodles.

Cold noodle dishes have become a staple for heatwave relief, and this vegan version expands the options for plant‑based diners seeking refreshing, flavorful meals.

• Vegan cold noodle recipe by Meera Sodha blends tomato, tahini, peanuts and lime with sambal oelek.
• Inspired by travels: Italian pomodoro → Middle‑Eastern tahini → Indonesian heat → Vietnamese fresh herbs.
• Sauce can be stored up to a week, making it convenient for hot weather.

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