Sesame Peanut Noodles
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
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.
Ingredients
Serves: 8
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.
Additional Information
MAKE AHEAD / STORE:
Will keep for up to 3 days in the fridge. If keeping the noodles for longer than one day, store the chopped coriander and sesame seeds separately from the noodles and add to the noodles just before eating.
MAKE AHEAD / STORE:
Will keep for up to 3 days in the fridge. If keeping the noodles for longer than one day, store the chopped coriander and sesame seeds separately from the noodles and add to the noodles just before eating.
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Show more comments❤️❤️❤️❤️ this recipe. Perfect mid week supper…usually add some Tofu or Chicken or Omelette…a recipe that fits the time, crunch, schedule.
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.
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.
I make this with raw courgette noodles. Very yummy and lighter than the original recipe.
This dish is the best. I LOVE IT
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.
Had a little taste while making these.....omg! I could have scoffed the lot there and then. Fabulous!
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.
Sorry, I forgot the lime juice! - 3 level tablespoons lime juice
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.
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.
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!