Saturday, October 06, 2007
For the dressing:
1 Tbsp sesame oil
1 Tbsp garlic oil
1 Tbsp Soy sauce
2 Tbsp Sweet chili sauce
100g smooth peanut butter
2 Tbsp lime juice
For the salad:
150g beansprouts, rinsed
1 red pepper, deseeded and cut into small strips
2 spring onions, finely sliced
550g ready prepared egg noodles
20g sesame seeds
4 Tbsp chopped fresh coriander
Whisk together all the dressing ingredients
Put all the salad ingredients except the sesame seeds and the coriander in a bowl.
Pour the dressing over and mix to coat everything well.
Sprinkle with seeds and coriander.
Another from Nigella Express.
These were super easy to make. I did a lot of the prep in advance, chopped the veggies and made the sauce in an empty jar and left it all in the fridge overnight. That way when it came time to eat, all I had to do was empty the veggies, the noodles, and the sauce into a big bowl and mix it up. Great for when you are having people over and you’re short on time.
I made another version of sesame noodles once before, and it was really good too, and could be made from basic store cupboard ingredients, but this one is more substantial as a full meal because of the veggies, they also add a really nice crunch. If I was thinking about it in advance enough to pick up some sprouts and a pepper, I would totally make this version.