Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
- Local time
- 12:23 PM
- Messages
- 9,099
- Location
- The Netherlands
- Website
- www.instagram.com
This is my adaptation of a recipe from www.nigella.com , I've kept it for years but I do want to mention where I got the original idea. I love the spicy sweetness of the sauce with the crisp vegetables. It's surprisingly filling as well. A good vegetarian option to bring to a potluck as well.
Ingredients for 4:
400 grams of cooked thin egg noodles
1 red pepper, thin slices
100 g of thinly sliced mangetout
1 medium cucumber, finely chopped
1 spring onion, finely chopped
2 tbsps of roast sesame seeds
1 red chilli, finely chopped
Peanut dressing:
3 tablespoons of smooth peanut butter (unsalted)
4 tablespoons of soy sauce
Juice of 1 lime
1 tablespoon of runny honey
1 fat minced garlic clove
1. Mix vegetables in a bowl with the sesame seeds, spring onion and chilli.
2. Mix ingredients for the dressing in a seperate bowl.
3. Pour dressing over vegetables, and mix well.
4. Stir cooked noodles through dressing and vegetables, and make sure everything is covered with the dressing.
5. Let sit for about an hour or longer in a container (preferably overnight) in the refrigerator, so the flavours can develop well.
6. Enjoy, serving suggestion is to serve it with grilled chicken or tofu. Though it stands well on it's own too!
Ingredients for 4:
400 grams of cooked thin egg noodles
1 red pepper, thin slices
100 g of thinly sliced mangetout
1 medium cucumber, finely chopped
1 spring onion, finely chopped
2 tbsps of roast sesame seeds
1 red chilli, finely chopped
Peanut dressing:
3 tablespoons of smooth peanut butter (unsalted)
4 tablespoons of soy sauce
Juice of 1 lime
1 tablespoon of runny honey
1 fat minced garlic clove
1. Mix vegetables in a bowl with the sesame seeds, spring onion and chilli.
2. Mix ingredients for the dressing in a seperate bowl.
3. Pour dressing over vegetables, and mix well.
4. Stir cooked noodles through dressing and vegetables, and make sure everything is covered with the dressing.
5. Let sit for about an hour or longer in a container (preferably overnight) in the refrigerator, so the flavours can develop well.
6. Enjoy, serving suggestion is to serve it with grilled chicken or tofu. Though it stands well on it's own too!
