Peanut Sesame Noodles
Ingredients
- 180g dry rice noodles or other noodles
- 1/2 medium red onion, sliced into strips
- 1/2 cup sliced bell peppers, sliced into strips*
- 1/2 medium carrot, sliced into strips*
- 2 tbsp sesame oil (highly recommend, but feel free to use other oil)
- chopped spring onions, for topping
- sesame seeds, for topping
- sauce
- 3/4 cup warm water
- 3 cloves garlic, minced
- 2 tbsp sesame oil (highly recommend, but feel free to use other oil)
- 4 tbsp soy sauce, or to taste
- 1 tsp sriracha (optional), adjust according to desired spice
- cornstarch slurry
- 1/2 tbsp cornstarch
- tbsp room temperature water, mixed into a slurry
Preparation
Pour boiling hot water over the noodles
Carefully break apart
Leave to sit for a few minutes until pliable and half-cooked
Drain the water afterwards
Mix all sauce ingredients except the cornstarch slurry in a bowl until smooth
Adjust flavours based on desired taste
Set aside
In a large pan, heat the 2 tbsp sesame oil or other oil
Sauté the onions, bell peppers, and other veggies
Add in the tofu and other veggies you're using
Sauté until tender
Add in the noodles
Pour in the sauce while mixing the noodles
Cook for another 3-5 minutes on medium to high heat
Pour in the cornstarch slurry and mix well until sauce has thickened and is absorbed by the noodles
Turn off heat
Top with sesame seeds and spring onions, if using
Enjoy while hot!
