By Olivia Ci
Sesame Rice Noodles with Carrots and Peas
7 steps
Prep:15minCook:10min
From Dr. Rupy Aujla’s cookbook - Doctor’s Kitchen 3-2-1.
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 12:00:10 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
49
High
Nutrition per serving
Calories759.2 kcal (38%)
Total Fat33.8 g (48%)
Carbs99.2 g (38%)
Sugars14.1 g (16%)
Protein18.6 g (37%)
Sodium1222.3 mg (61%)
Fiber13.1 g (47%)
% 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
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
Step 3
rinse under warm running water. In a bowl, toss with 1 teaspoon of the sesame oil to stop them sticking.
Step 4
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 5
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 6
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 7
Serve with sesame seeds, coriander, chilli and a squeeze of lime.
Notes
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