Sesame Rice Noodles with Carrots and Peas

Name: Sesame Rice Noodles with Carrots and Peas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Chinese
Ingredients: 150g flat rice noodles; 2 tbsp sesame oil; 100g spring onions (about 6), sliced; 2 garlic cloves, grated; 60g dark (or regular) tahini paste; 2 tbsp rice vinegar; 2 tbsp dark soy sauce; 2 tsp palm or light brown sugar; 1 tbsp chilli bean sauce, optional; 160g frozen peas, defrosted; 160g carrots (1 large or 2 small), coarsely grated or julienned; 25g fresh coriander stalks and leaves, chopped, plus extra to serve; 10g sesame seeds, to garnish; 1 red chilli, thinly slices, to serve; juice of 1 lime, to serve

6 steps

Prep:15minCook:10min

You may think the addition of tahini here is strange, but it combines so well with sugar, soy, vinegar and chilli that you won't make an Asian sauce again without it!

Updated at: Thu, 17 Aug 2023 06:41:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories739.4 kcal (37%)

Total Fat33.7 g (48%)

Carbs93.3 g (36%)

Sugars12.4 g (14%)

Protein18 g (36%)

Sodium1219.7 mg (61%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150gflat rice noodles

2 Tbspsesame oil

100gspring onions

sliced

2garlic cloves

grated

60gblack tahini paste

or regular

2 Tbsprice vinegar

2 Tbspdark soy sauce

2 tsppalm sugar

or light brown

1 Tbspchilli bean sauce

optional

160gfrozen peas

defrosted

160gcarrots

coarsely grated or julienned

25gfresh coriander

stalks and leaves, chopped, plus extra to serve

10gsesame seeds

to garnish

1red chilli

thinly slices, to serve

1lime

juice of, to serve

Instructions

Step 1

Place the noodles in a bowl, cover with cold water and leave to stand for 10-15 minutes.

Step 2

Drain the noodles, cook in boiling water for 2-3 minutes, drain, then rinse under warm running water. In a bowl, toss with 1 teaspoon of the sesame oil to stop them sticking.

Step 3

Heat the remaining oil in a wok or large frying pan over a medium heat, fry the spring onions and garlic for 1 minute.

Step 4

Add the tahini, vinegar, soy sauce, sugar, bean sauce and splash of water. Cook for 3-4 minutes, stirring, until you have a smooth sauce.

Step 5

Add the cooked noodles and stir through the sauce until coated. Add the defrosted peas, carrots and coriander and cook, stirring, for a minute more.

Step 6

Serve with sesame seeds, coriander, chilli and a squeeze of lime.