Recipe by Tisme
This is a recipe I have been making for ages. I didn't bother to post it here because it is a Nigella Lawson recipe and thought it would be posted already, but to my amazement it was not. My family take this to work for lunch and they love it. It is so quick and easy to prepeare the night before for your lunch the next day. I must admit that I make changes to this recipe all the time, but have posted as per Nigella's recipe. I often use chopped peanuts instead of sesame seeds to sprinkle on top, I also sometimes use a low fat peanut butter and have sometimes put in a little finely diced chilli. I have used spaghetti noodles instead of egg noodles........ the list is endless as this is a very versatile recipe...so why don't you give this a go for a quick lunch or snack. It is also fantastic, served in small noodle boxes to take to picnic's.
Top Review by Michelle Berteig
This was a good recipe. Really liked the mix of veggies in it and the peanut dressing was tasty. For the amount of noodles and veggies, though, the quantity of dressing was not quite enough. When I make this again, I will make more of the dressing. For the noodles, I used a thin whole wheat spaghetti and it worked out fine. Made for Pink Panthers on the Prowl for ZWT9.
FOR THE DRESSING
- 1 tablespoon sesame oil
- 1 tablespoon garlic oil
- 1 tablespoon soy sauce
- 2 tablespoons sweet chili sauce
- 100 g smooth peanut butter
- 2 tablespoons lime juice
FOR THE SALAD
- 125 g snow, pea. (whole or sliced ~ optional)
- 150 g bean sprouts, rinsed
- 1 red capsicum (deseeded and cut into small strips)
- 2 spring onions, finely sliced
- 550 g egg noodles, ready-prepared
- 20 g sesame seeds
- 4 tablespoons fresh coriander, chopped
Directions See How It's Made
- Whisk together all the dressing ingredients in a bowl or jug.
- Put the snow peas, 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.