Too easy

by Jax on September 5, 2014

Here’s one of the recipes from last weeks crossing:

When people are impressed with the food that you make for them you don’t really want to let them in on the fact that it was actually a doodle to make as they will discover just what a lazy fraud you are…However, as the recipe in question is not exactly a big secret, I guess it’s only fair to share. I don’t have any problems with the humble sarnie for lunch, but it can get a bit dull. This makes a great alternative lunch, and I suppose if you want to make it a bit more special for dinner you could add chicken or prawns.

You do need quite a few ingredients to make these noodles, but if you like the kind of food I do it’s mostly stuff that tends to be in the store cupboard anyway – and if I’m missing something then I adapt, or leave it out, and I’ve never had any complaints.

Nigella claims she’s always makes a large vat of these since they’re lovely to pick at in the fridge – I’ve never managed to make enough to have any left over, however much I make.

Too easy noodles

Oh, and a word on the quantities, they are supposed to be enough for 8 people. I usually don’t scale down the dressing much even when making for 2…which probably explains why we go through so much peanut butter! As for the salad and noodles, keep it simple – I usually guesstimate what’s a good amount for two people, not really any need for all that weighing and measuring.

Adapted from Nigella’s Sesame Peanut Noodles*.

For the dressing

1 tbsp sesame oil
1 tbsp garlic oil (I never have this, so sometimes I might add a bit of garlic, or I leave it out)
1 tbsp soy sauce
2 tbsps sweet chilli sauce
100g smooth peanut butter (I never have smooth, so I use whatever I have)
2 tbsps lime juice

For the Salad

125g mangetout
150g beansprouts, rinsed
1 red pepper deseeded and cut into small strips
2 spring onions finely sliced
550g egg noodles
20g sesame seeds
4 tbsps coriander

Alternatively use a combination of the above and/or thinly sliced strips of carrot, cucumber, courgette….whatever you have around that needs using up/that you like.

What to do:

Chop veggies if they need chopping
Put a pan of water on for the noodles – cook according to instructions on the packet
Whisk all the dressing ingredients together in a bowl or jug.
Drain noodles, add veggies, pour the dressing over and mix to coat everything.
Sprinkle with sesame seeds and chopped coriander.

See, it’s so simple it’s almost insulting to issue instructions. Please don’t think less of me if I serve you tasty noodles for lunch and you know that I went to no trouble at all to make them. Just enjoy.

* Warning – definitely contains nuts!

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