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
Print
Total:
15 min
Prep:
15 min
Yield:
8 servings
Level:
Easy
Total:
15 min
Prep:
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

Watch how to make this recipe.

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.

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