Sesame Peanut Noodles

by Nigella. Featured in NIGELLA EXPRESS

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, and is a real blessing when it's hot out. But of course you can cook and cool egg noodles yourself, in which case you will need around half the weight of dried egg noodles.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

Sesame Peanut Noodles — Photo by Lis Parsons

As featured in

NIGELLA EXPRESS

2007

Buy Now

(UK only)

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Ingredients

Serves: 8

Metric Cups

For the Dressing

1 tablespoon sesame oil
1 tablespoon garlic infused olive oil (or 1 tablespoon olive oil and a minced clove of garlic, or more as wished)
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
100 grams smooth peanut butter
2 tablespoons fresh lime juice

For the Salad

125 grams mangetouts
150 grams beansprouts (rinsed)
1 red pepper (deseeded and cut into small strips)
2 spring onions (finely sliced)
550 grams egg noodles (ready cooked weight)
20 grams sesame seeds
4 tablespoons chopped fresh coriander

For the Dressing

1 tablespoon asian sesame oil
1 tablespoon garlic flavored oil (or 1 tablespoon olive oil and a minced clove of garlic, or more as wished)
1 tablespoon soy sauce
2 tablespoons sweet chile sauce
⅓ cup creamy peanut butter
2 tablespoons fresh lime juice

For the Salad

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

Method

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.

Whisk together all the dressing ingredients in a bowl or jug.
Put the mangetout, bean sprouts, red bell pepper strips, sliced scallions 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.

Tell us what you think

What 16 Others have said

It's actually nice using Chinese sesame paste instead of the peanut butter. And I add a little Hoisin sauce to the mix. I also cover the top with julienned strips of cucumber, which really goes well with it.

Posted by agarryking on 20th July 2022
I absolutely love this recipe, I make it about once a month and eat it for lunch and dinner for two days. It's also perfect for hot weather. I don't have garlic infused olive oil so I just grate a half a glove in with some olive oil. I usually use a whole lime and splash soy sauce a bit more generously, and add whole peanuts for crunch (this a must for me). Veg-wise I use whatever is good and available.

Posted by Lauraho on 14th August 2018
I make this with raw courgette noodles. Very yummy and lighter than the original recipe.

Posted by AlexisJR on 5th February 2018
This dish is the best. I LOVE IT

Posted by TATIAN on 15th February 2017
I make this dressing when I miss South-East Asia, and some times I substitute the sesame seeds and use Seroendeng instead: it's a condiment consisting of mainly toasted coconut and peanuts. When I don't have sweet chilli sauce, a touch of sugar and a freshly chopped chillipepper work wonders. Yum.

Posted by EddavL on 22nd August 2016
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
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
Sorry, I forgot the lime juice! - 3 level tablespoons lime juice

Posted by PicardC on 11th November 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
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
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!

Posted by PicardC on 11th November 2014
I just made this for my family and it was a big hit...the kids even asked for seconds and to take it for school lunch tomorrow...thanks Nigella :-)

Posted by Babbakins on 4th April 2013