Hot off a lovely Thai/Vietnamese lunch yesterday, I’m continuing the Asian theme by making these Sesame Peanut Noodles. Amazingly, I had mostly everything necessary for this recipe in the refrigerator. So often I see something I’d like to try, make a list, shop for the ingredients then forget what it was I wanted to make and end up throwing out slimy bean sprouts or brown cilantro.
I did make some alterations to the noodle recipe, but that’s because I like almond butter much more than peanut butter and I don’t really like bean sprouts. Which saves me from buying then throwing out a drippy bag of them a day after getting them home. I didn’t have the pre-cooked noodles, so I made some capellini pasta (thinner than spaghetti) instead.
This is from Nigella Express by Nigella Lawson.
Here’s some ingredients:
And here’s what happened…
Made the dressing:
Cooked the noodles:
Loaded all the vegetables into a bowl:
Tossed the vegetables with the dressing, then into the refrigerator:
Then I ate some: