The recipe is inspired by a Nigella Lawson recipe. I’ve made it quicker, adaptable and gluten-free.
Peanut Noodles – salad or sizzling
brown rice noodles (these are gluten free, if that is not a concern you may use soba noodles)
2 cups bean sprouts
1 cup baby corn
1 cup mange tout
1 red pepper, julienne
1 tbs sesame seeds
2 tbs fresh mint coriander (ciltrano) chopped
1 tbs fresh mint chopped
for the dressing
1/3 cup peanut butter. I used crunchy sugar free because I love the texture (if you are using sweetened PB then omit the next ingredient)
1 tbs agave or similar
1 tbs sesame oil
2 tbs sweet chili dressing (if you have a sugar free diet then use my simple sriracha sauce recipe)
1 tbs tamari (gluten free) soy sauce
1 tbs fresh lime juice
1 tsp garlic powder
*serve with extra, chopped chili for some fire. Optional
1. bring a kettle to the boil and pour over brown vermicelli rice noodles . Soak for 2-3 minutes. Strain off the liquid.
2. place all the dressing ingredients into a bowl and mix.
3. Mix the vegetables in with the noodles, pour over the peanut dressing and mix gently.
DONE! unless you want them hot. If so then flash fry in 1 tbs sesame oil to heat through. It really is that simple.