How To Make Sesame & Peanut Noodles

Sesame & Peanut Noodles

Sesame & Peanut Noodles

(Serves 4)


3 tbsp sesame seeds

375g rice fettuccini pasta/noodles

Peanut Dressing:

¼ cup peanut butter

3 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp fresh ginger, grated

2 garlic cloves, finely sliced

½ cup coconut milk (see below recipe)

2 tbsp maple syrup

1 lime, zest grated


1 handful fresh coriander leaves, roughly chopped

2 scallions, white and greens finely sliced

½ small red cabbage, thinly shredded

1 yellow capsicum, thinly sliced

1 red capsicum, thinly sliced

1 small red chili (optional), finely sliced

Whole Food Coconut Milk:

Carefully open the top of 1 fresh young coconut with a chef knife or other suited tool. Spoon out the flesh and pour the liquid into a high speed blender. Blend until smooth.

Alternatively put 1 cup shredded/desiccated coconut and 4 cups water into a high speed blender. Blend to a liquid then use within the recipe.


Place the sesame seeds in a frying pan and toast gently over a medium heat until light golden in colour for 2 to 3 minutes (keep them moving in the pan so they don’t burn), then set aside.

Place a large pot of water on a high heat, bring to the boil. Add the fettuccini /noodles and cook until al dente. Drain, rinse and set aside.

For the peanut dressing:

Place the peanut butter into a saucepan. Add ½ a cup of whole food coconut milk. Add 3 tbsp of soy sauce. Add 2 tbsp of rice vinegar. Add the grated ginger, garlic slices, lime zest and chopped red chili. Add 2 tbsp

maple syrup. Add the juice of 1 lime. Stir well. Place on a high heat and bring to the boil. Remove from the heat and set aside. (Dressing should be thick, but pourable.)

Place the pasta/noodles in a large mixing bowl. Add the chopped coriander, shredded red cabbage, sliced scallions, and capsicums. Toss with the peanut dressing. Top with the toasted sesame seeds and serve.

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