I really do enjoy a light and healthy salad lunch and when I came across this recipe - the peanut lover in me just had to give it a try.
Here is Nigella's Sesame Peanut Noodle - egg noodles (in my case I used spaghetti) tossed in a flavourful peanut sauce, topped with crunchy vegetables and garnished with sesame seeds.
The sauce made of peanut butter, sesame oil, garlic oil, chilli and lime juice was refreshing, flavourful and aromatic.
I added a sprinkle of crushed peanuts as well as my favourite pan fried bean curd to go with the salad. It is easy to prepare and can also be eaten straight out of the refrigerator. This is one of those recipes I won't get tired of having!
Sesame Peanut Noodles (serves 6)
Recipe by Nigella
for the dressing
- 1 tablespoon sesame oil
- 1 tablespoon garlic infused olive oil
- 1 tablespoon soy sauce
- 2 tablespoons sweet chilli sauce
- 100 grams smooth peanut butter
- 2 tablespoons lime juice
- 4 tbsp water (my own addition)
- 125 grams mangetout (snow peas)
- 150 grams beansprouts (rinsed)
- 1 red pepper (deseeded and cut into small strips)
- 2 spring onions (finely sliced)
- 550 grams egg noodles (ready prepared)
- 20 grams sesame seeds
- 4 tablespoons chopped fresh coriander
- 2 tbsp of crushed peanuts (my own addition)
- 2 pieces of tau gua, cut into pieces and lightly pan fried (my own addition)
- Whisk together all the dressing ingredients in a bowl or jug.
- Put the mangetout, beansprouts, red pepper strips, sliced spring onions and the noodles into a bowl.
- Pour the dressing over them and mix thoroughly to coat everything well.
- Sprinkle with the sesame seeds and chopped coriander and pack up as needed.
- I added 4 tbsp of water to the dressing as I found it too dry
- I used 500 g of cooked spaghetti.
- I stir fried the bean sprouts, snow peas and red peppers over medium heat for about 3-4 mins before adding into the noodles.
- I didn't mix in all the cooked vegetables, I left some as garnish.