All orders are free from import duties and additional taxes.

All orders are free from import duties and additional taxes.

  • Serves 3-4
  • Prep time: 10 minutes
  • Cook time: 10 minutes
Stir-Fried Peanut Sesame Noodles
Jessica Uy

This creamy, peanutty noodle dish is simple to put together and oh so satisfying. Enjoy warm or cold as a salad.

Chilly's
Chilly's

INGREDIENTS

  • 180g dry rice noodles or other noodles of choice (see notes)
  • 2 tbsp sesame oil or neutral oil (such as vegetable, safflower oil, etc.), for cooking
  • 1 small onion, sliced
  • 1 small bell pepper, sliced
  • 2 sliced green chillies or jalapeños, optional
  • Handful of fresh thai or holy basil leaves
FOR THE SAUCE
  • ¾ cup water or vegetable broth
  • 2-3 tbsp peanut butter, adjust to your desired consistency
  • 4 cloves garlic, minced
  • 2 tbsp sesame seeds
  • 2 tbsp sesame oil
  • 2 tbsp maple syrup or other liquid sweetener, or sub with sugar
  • 2 tbsp soy sauce or more, to taste
  • 2 tsp chilli sauce or sriracha (optional, adjust according to desired spice)
FOR THE CORNSTARCH SLURRY
  • 1/2 tbsp cornstarch
  • 1 tbsp room temperature water
To serve
  • Sesame seeds
  • More sliced chillies (optional)
Stir-Fried Peanut Sesame Noodles Served
Stir-Fried Peanut Sesame Noodles Served

Method

  1. Place the noodles in a large heat-proof bowl and pour boiling water over them until completely soaked. Carefully separate the noodles with chopsticks. Leave the noodles to sit for a few minutes until pliable and no longer translucent. Drain the water afterwards. If using other types of noodles, see the notes below.
  2. Mix all sauce ingredients in a bowl until smooth. Adjust the flavours based on your desired taste. Set aside.
  3. In a separate small bowl, mix together the cornstarch and water until diluted into a slurry. Set aside.
  4. In a large pan, heat the sesame oil or other oil over a medium heat. Once hot, sauté the onions, garlic, chillies and bell peppers.
  5. Add in the noodles then pour in the sauce while mixing the noodles.
  6. Cook for another 3-5 minutes on medium to high heat until the noodles have absorbed some of the sauce. Pour in the cornstarch slurry and mix well until sauce has thickened and is absorbed by the noodles. Add in the fresh basil leaves and cook until they’ve wilted.
  7. Turn off the heat. Top with sesame seeds and more chillies, if using. Enjoy while hot or cold as a salad.
Notes

Noodles: If using other noodles like wheat noodles, cook them until chewy or according to package instructions before placing them in the sauce to cook down.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Chilly's
Chilly's
@thefoodietakesflight

Traditional Asian food, reimagined vegan-style. Meet Jeeca Uy, founder of The Foodie Takes Flight.

Learn More

Food Pots Matte Blue

label
6
8
8
,
5
0
K
č

This website uses cookies

We use both necessary and optional cookies to give you the best experience possible. Click accept to continue shopping or find out more in our cookie policy here.