I always make a large vat of these since they're lovely to keep to pick at in the fridge, too. 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 may as well go all out. I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 8 servings
Ingredients
For the dressing:
1 tablespoon sesame oil
1 tablespoon garlic infused oil
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
1/3 cup smooth peanut butter
2 tablespoons lime juice
For the salad:
4 ounces/1 1/2 cups mange-tout (snow peas)
2 cups bean sprouts, rinsed
1 red pepper, seeded and cut into small strips
2 scallions, finely sliced
1 1/4 pounds cooked egg noodles
1/4 cup sesame seeds
4 tablespoons freshly chopped coriander leaves or 1/4 cup freshly chopped cilantro leaves
Directions
- Whisk together all of the dressing ingredients in a bowl or jug.
- Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
- Pour over the dressing and mix thoroughly to coat everything well.
- Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.
