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:
Red pepper:
Green onions:
Coriander:
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:
Sesame Peanut Noodles
Ingredients
FOR THE DRESSING:
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
FOR THE SALAD:
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
Method
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: http://www.nigella.com/recipes/view/sesame-peanut-noodles-83
I like it! Beautiful flavor combinations. Perfect for summer!
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