This recipe was adapted from a recipe by Nigella Lawson.
Noodles with Peanut Sauce
for the dressing
1 tablespoon sesame oil
1 tablespoon garlic infused olive oil
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
100 grams smooth peanut butter
2 tablespoons lime juice
for the salad
125 grams sugar snap peas
150 grams beansprouts (rinsed)
1 red pepper (deseeded and cut into small strips)
2 spring onions (finely sliced)
1 floret of broccoli, separated and steamed
550 grams thick rice noodles (ready prepared)
20 grams sesame seeds
4 tablespoons chopped fresh coriander
Whisk together all the dressing ingredients in a bowl or jug.
Stem broccoli, red pepper, bean sprouts and sugar snap peas.
In a large pan lightly fry spring onions with a small amount of oil.
Pour the dressing over them and let simmer for a minute.
Stir through the noodles, then the vegetables.
Sprinkle with the sesame seeds and chopped coriander and pack up as needed.