The dressing is super easy to make and the only actual cooking involved in boiling some noodles. You can pretty much alter this salad to accommodate the salad veggies that you have at hand. In the past I’ve also added some leftover grilled pork and it was fabulous. I think shrimp or even chicken would make good additions to this salad. This time around, I kept it vegetarian.
Sesame Peanut Noodles
Recipe by: Nigella Lawson
1 packet noodles, boiled, drained and cooled
A handful of bean sprouts (I didn’t have any so I used corn kernels. Learn how to make you own bean sprouts here.)
2 spring onions, finely sliced (If you don’t have any, use 1 finely sliced onion)
1 green pepper, sliced (the original recipe calls for red pepper)
4 tsp white sesame seeds
4 tbsp fresh coriander leaves, chopped
For the dressing –
1 tbsp sesame oil
1 tbsp garlic infused olive oil (I din’t have this so I used some extra virgin olive oil instead)
1 tbsp soya sauce
2 tbsp lime juice
2 tbsp sweet chilli sauce
3 tbsp smooth peanut butter (chunky works just as well)
Mix all the ingredients for the dressing together.
Toss all the salad ingredients in a large bowl reserving a little chopped coriander and some sesame seeds for garnishing.
Add the dressing and toss well to make sure that the noodles are coated well.
Garnish with some of the chopped coriander leaves and sesame seeds and serve.
Any leftovers can be refrigerated and had the next day as well.