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.

Recipe courtesy of Nigella Lawson

Save Recipe Print

Total:: 15 min
Active:: 15 min

Yield:: 8 servings

Level:: Easy

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.

Recipe courtesy of Nigella Lawson, 2007

My Private Notes

Name: Sesame Peanut Noodles
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 servings
Ingredients: 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; 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