As soon I saw these I thought that they would be perfect picnic food as we tend to go to picnics with my husband’s family and they are mostly vegetarian. I bought these colourful Alex Liddy chinese noodle boxes which seemed to grace every cocktail party and BBQ for a while and they sat forgotten in my cupboard for ages before I decided that they would do the job here. Instead of ready made egg noodles, I used rice noodles which are just as easy to use. All they need is 60-90 seconds in the microwave and they’re ready to pour the sauce over.
The sauce is fairly rich but flavoursome and mine were a lot darker brown than the ones in Nigella Express. However there was much contented murmuring from my husband when he tried these. Which is good, because they’re so ridiculously easy to make, he could make them for dinner!
Sesame Peanut noodles from Nigella Express
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.
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 spring onions, finely sliced
- 2x 275g packets or 500g ready prepared egg noodles
- 20g sesame seeds
- 4 x 15freshly chopped coriander leaves or 1/4 cup freshly chopped cilantro leaves
1. Whisk together all of the dressing ingredients in a bowl or jug.
2. Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
3. 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 by Nigella Lawson from Nigella Express
Variation: Slice up some spicy tofu-Nutrisoy make a great Spicy tofu burger which can be cut up and added to the noodles.
8 Comments | Add your own
I love how Nigella makes a ‘vat’ to ‘pick at’ later! It’s great to take the leftovers to work for lunch the next day though.
It’s a wonder Ms Lawson is not four times the size with the amount she proclaims to eat
After a failed attempt at Singapore Noodles on Saturday night, these look like a good, peanutty alternative!
Awesome; this is in my top 3 Nigella Express recipes to try (I’ve, err, only made 1 out of 3 so far)!
Mangetout = best word ever. Sounds best with a Kath & Kim accent.
Hi Belle-Hehe I can imagine that a vat of these would be too tempting to keep in my fridge!
Hi Nic-I have never made Singapore noodles but my mum is Singaporean so I’ll try and get a good recipe from her (although she keeps them locked away and doesn’t often like giving out recipes)
Hi Sheb-Which are the other recipes? Haha I agree Mangetout could be Mangey trout in the K&K accent. I’m waiting for them to pronounce “tortellini” like “torture-llini”
If I ever meet them I’m determined to suggest it to them (although I am not ever likely to meet them)
I love this recipe but I found the raw mange tout a bit hard going. I recommend blanching them first. Other than that a quick, yummy meal.
Hi Hazel-Yes I think most of those harder vegetables would benefit from a little prior blanching
I don’t even know what ready-cooked noodles are - surely this is not the pot-noodle variety???
Please help so that I can at least use the right type of convenience food.
Hi Zoksie-I don’t think it would be pot noodles. I think the ones she means, and the ones I used are the ones that they sell in the supermarket fridge section that are already partially cooked and that just need a couple of minutes in boiling water.
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