I must love this kind of salad, because I've made quite a few versions. This is Nigella Lawson's version from Nigella Express, a cookbook full of simple, straightforward recipes. This recipe makes a big bowl of noodles that should carry over into the weekend. Feel free to change the ingredients as you see fit. The original recipe didn't include radishes, but since they are one of my favorite vegetables, I included them. The recipe uses peanut butter, but you can omit that and use tahini, or just go with a soy vinaigrette. I didn't use precise measuring, just eyeballed everything and dumped it in together. This is a good recipe, delicious, healthy, and pleasing to the eye.
This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.
SESAME PEANUT NOODLES
Serves -6 8
1 tablespoon sesame oil
1 tablespoon garlic-infused oil
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/3 cup smooth peanut butter
2 tablespoons lime juice
FOR THE SALAD:
1-1/4 pounds cooked noodles, ( I used wide cut Chinese noodles, but use what you want)
2 cups bean sprouts, rinsed
1-1/2 cups snow peas, whole or cut in half or strips
1 red pepper, seeded and cut into small strips
2-4 scallions, finely sliced
1/2 cup sluced radishes
1/4 cup sesame seeds (You could substitute chopped peanuts)
1/4 heaping cup chopped fresh cilantro
Whisk together all the dressing ingredients in a bowl or small pitcher.
Put the noodles, bean sprouts, snow peas, radishes, sliced red pepper and scallions into a bowl.
Pour over the dressing and mix thoroughly to coat everything well. Sprinkle with the sesame seeds and cilantro.