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Sesame Peanut Noodles

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

I always make a large vat of these since they're lovely to pick at in the fridge. Plus, although they're easy to make, you do need quite a few ingredients - and this holds true whether you're making a small or big batch, so you may as well go all out.

I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix.

I always make a large vat of these since they're lovely to pick at in the fridge. Plus, although they're easy to make, you do need quite a few ingredients - and this holds true whether you're making a small or big batch, so you may as well go all out.

I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix.

Sesame Peanut Noodles
Photo by Lis Parsons

Ingredients

Serves: 8

Metric Cups

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

For the Salad

  • 125 grams mangetout
  • 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

For the Dressing

  • 1 tablespoon asian sesame oil
  • 1 tablespoon garlic flavored oil
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chile sauce
  • ⅓ cup creamy peanut butter
  • 2 tablespoons lime juice

For the Salad

  • 1½ cups snow peas
  • 2 cups beansprouts (rinsed)
  • 1 red bell pepper (deseeded and cut into small strips)
  • 2 scallions (finely sliced)
  • 1¼ pounds egg noodles (ready prepared)
  • ¼ cup sesame seeds
  • ¼ cup chopped cilantro

Method

  1. Whisk together all the dressing ingredients in a bowl or jug.
  2. Put the mangetout, 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 and pack up as needed.
  1. Whisk together all the dressing ingredients in a bowl or jug.
  2. Put the snow peas, beansprouts, red bell pepper strips, sliced scallions 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 and pack up as needed.

Tell us what you think

What 16 Others have said

  • Had a little taste while making these.....omg! I could have scoffed the lot there and then. Fabulous!

    Posted by Dee Trangmar on 2nd May 2016
  • Can you freeze these?

    Posted by sharni on 15th February 2012
  • These are amazing - very moreish; but in response to capnguiness who stated theses were 'accidentally vegan'; they can't be vegan if using egg noodles.

    Posted by Lynda2510 on 27th April 2015
  • You're awesome Nigella.  I'll try that sheet cake and hope won't mess up.  Thanks.

    Posted by joembautista.jb on 16th December 2014
  • Right....I've cooked this numerous times now and have tweaked the sauce / favouring components to something I'm very happy with and (for my tastebuds) improves on the original as it provides more 'body' to the flavour:- -1 v.large heaped tablespoon peanut butter (half/half Meridian peanut butter and Morrisons own brand crunchy) - 1 level tablespoon sesame oil - 3 level tablespoons soy sauce (Kikkoman brand) - 3 large tablespoons of sweet chilli sauce (Blue Dragon brand) - half a Knorr chicken stock cube - sesame seeds That's enough for 2 packets of fresh egg noodles. I also throw in some sliced chestnut mushrooms - adds a lovely velvety texture to the noodles - and also some thinly sliced chicken. One key thing with this recipe is not to the overcook the vegetables! Slightly al dente is what you want!

    Posted by PicardC on 11th November 2014
  • Sorry, I forgot the lime juice! - 3 level tablespoons lime juice

    Posted by PicardC on 11th November 2014
  • Tried this recipe to go with baked salmon steaks last night. I think there is too much peanut butter, it ended up as a really thick paste which I tried to thin down with rice vinegar, more oil etc. I think I'd use a lot less next time. However in the end it tasted lovely and was enjoyed by all but I did add some chilli flakes to give it a kick.

    Posted by Mandapanda1 on 20th September 2014
  • Way too much peanut butter for me too. Will make it again with a reduced amount

    Posted by Soesje on 23rd September 2014
  • I forgot add that when using peanut butter make sure you use the good quality stuff and not the cheap supermarket own brand stuff otherwise it tends to be a bit too sweet tasting.

    Posted by PicardC on 21st September 2014
  • Nice recipe. Tried it cold and as per the amounts in the recipe, and also hot as a stir fry by adding chicken. One thing I'd strongly recommend is reducing the amount of peanut butter. 300g is a lot! That's almost 1/3 of standard jar of peanut butter. Using that amount overpowers the dish IMO and makes it a tad too sweet tasting. I'd suggest half that amount or less.

    Posted by PicardC on 4th September 2014
  • All ingredients cupboard standbys. Didn't have beansprouts or (unusually) ready cooked noodles but absolutely delicious without. Will def make again and perfect for lunch box, especially as my son is vegetarian so will make a nice change from quorn sandwiches.

    Posted by marmitefan on 2nd September 2014
  • just did the salad and came out REALLY good!! thanks.

    Posted by danioliv on 22nd November 2013
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