Sesame Noodles
Sesame Noodles - cool, creamy and perfect for packed lunches and potlucks, and ready in just 20 minutes! You'll love this addictive recipe for Sesame Peanut Noodles packed with crunchy vegetables and tossed in a simple sauce made from creamy peanut or cashew butter and the added optional of red pepper flakes to control their heat (vegan and gluten-free swaps included below!)
Servings: 4
Ingredients
- 12 oz egg noodles
- 1 carrot peeled and cut into thin matchsticks
- 1/2 English cucumber seeds removed and cut into matchsticks
- 3 salad onions thinly sliced
- 3 tbsp creamy peanut butter or cashew butter
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 2 tsp fresh ginger minced
- 2 tsp toasted sesame seeds plus extra for serving
- 1 tsp sriracha or chili garlic sauce
- 1/2 tsp toasted sesame oil
- red pepper flakes for serving
- lime wedges for serving
Instructions
- Cook the noodles in a large pan of water as per the package instructions. Drain and run them under the cold tap to rinse off the starch, then leave to drain.
- In the bottom of a large bowl stir the peanut or cashew butter, soy sauce, rice vinegar, minced ginger, sesame seeds, sriracha and toasted sesame oil together to make a smooth paste.
- Add the rinsed and drained noodles, and stir until they’re well coated with the sauce. Then stir in the prepared vegetables, reserving a few of the chopped salad onions for garnish.
- Divide the noodles between four bowls, and top with the reserved salad onions, and some more sesame seeds and red pepper flakes.
Notes
These noodles keep well, but if you’re prepping in advance store the cucumber on top of the mixed noodles ready to stir in just before serving to prevent the noodles becoming too wet.
Nutrition
Calories: 418kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 359mg | Potassium: 394mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2641IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg
