Sesame Peanut Noodles

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:

Snow peas:

snow peas

Snow peas.

Red pepper:

sliced red peppers

Sliced red peppers.

Green onions:

sliced green onions

Sliced green onions.




And here’s what happened…
Made the dressing:

making the dressing

Making the dressing.

Cooked the noodles:

draining the noodles

Draining the noodles.

Loaded all the vegetables into a bowl:

all the vegetables

All the vegetables.

Tossed the vegetables with the dressing, then into the refrigerator:

tossing the noodles

Tossing the noodles.

Then I ate some:

sesame peanut (almond) noodles

Sesame peanut (almond) noodles.

Sesame Peanut Noodles


15ml tablespoon sesame oil
15ml tablespoon garlic oil
15ml tablespoon soy sauce
30ml tablespoons sweet chilli sauce
100g smooth peanut butter
30ml tablespoons lime juice

125g snow peas
150g beansprouts, rinsed
1 red pepper, de-seeded and cut into small strips
2 spring onions, finely sliced
2 x 275g packets or 550g ready-prepared egg noodles
20g sesame seeds
4 x 15ml tablespoons chopped fresh coriander


1. Whisk together all the dressing ingredients in a bowl.
2. Put the snow peas, beansprouts, red pepper strips, sliced spring onions and the noodles into a bowl.
3. Pour the dressing over them and mix thoroughly to coat everything well.
4. Sprinkle with the sesame seeds and chopped coriander.

The original recipe is here:


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