A sesame-spiked peanut dressing is key to these sesame noodles with prawns and fresh veggies. We’ve used soba noodles as they work great when they’re cold and have a nutty flavor which complements the dressing nicely.
To make the dressing, stir the peanut butter, lime juice, soy sauce, garlic, ginger and sesame oil until smooth and thick. Thin with the water then add hot sauce, to taste.
Cook the noodles in a large pot of boiling water for 3 minutes (or according to the package directions) then drain and rinse under cold water. Add to a bowl and toss with the dressing.
Cook the prawns in a frying pan over a medium heat with a splash of water, turning as needed, until pink and cooked through. Drain and add them to the noodles.
Add the thinly sliced vegetables and sesame seeds to the noodles and toss everything to combine then serve.
For a lower carb noodle dish featuring a peanutty dressing, make these Lower Carb Carrot Noodles with Tempeh
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