Secret Recipe Club
Today’s recipe is a fabulous one for an easy and stress-free midweek family meal, and is vegetarian and vegan; Sesame & Cashew Noodles for Meat Free Monday is made with pre-cooked Udon Noodles, cashew nuts, green peppers, spring onions and is dressed with a rich, sesame and garlic chilli sauce. Packed with essential vitamins and low in fat, it’s a much healthier version than a Chinese take away. It can be served hot or cold and is also the perfect vehicle to add meat, such as grilled chicken, if you aren’t veggie or vegan. The recipe is loosely adapted from Trisha’s “Sesame Peanut Noodles” over at My Hobbie Lobbie, and she adapted it from Nigella Lawson.
Trisha is my “secret assigned” partner for October, as part of the Secret Recipe Club; the Secret Recipe Club is a monthly cooking club – each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, which they then share in a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It’s such a fun experience and it’s a great way to get new followers, too. There are always new blogs to discover, as well as new “online” friends too.
Trisha has some great recipes, and I found it very hard to choose just one to make – some of the other recipes that I bookmarked to make another time are: Bhajiyas – Vegetable Fritters; Deep-fried Lentil Fritters; Sriracha Teriyaki Meatballs; Aloo Tikkis and Baked Naan. But it was her Sesame Peanut Noodles that I decided to make for a mid-week supper dish a couple of weeks ago. I had all the ingredients, except from the peanut butter, but I had some cashew nuts and cashew nut butter that I used instead. There were lots of leftovers, which I popped into the fridge, and I served them with some grilled chicken kebabs next day. In place of coriander, which had sadly died in my garden, I used Thai Coriander, which is a citrus coriander flavoured leaf that I actually prefer to the usual coriander (cilantro).
Trisha’s recipe, with my regional ingredient amendments, is shared below, and you can use any type of noodles that suits. I hope you have a great week ahead, I’ll be back very soon with more travel stories and some new seasonal recipes too, so do keep popping back, Karen
Sesame & Cashew Noodles
Adapted recipe by: Nigella Lawson
1 x 300g packet noodles, cooked, drained and cooled (I used Udon noodles)
2 spring onions, trimmed and finely sliced
1 green pepper, trimmed, de-seeded and sliced (the original recipe calls for red pepper)
4 tbsp fresh coriander leaves, chopped
1 tbsp sesame oil
1 tbsp garlic infused olive oil
1 tbsp soy sauce
2 tbsp lime juice
2 tbsp sweet chilli sauce
3 tbsp smooth Cashew nut butter
1. Mix all the ingredients for the dressing together.
2. Toss all the noodle salad ingredients in a large bowl reserving a little chopped coriander for the garnish.
3. Add the dressing and toss well to make sure that the noodles are coated well.
4. Garnish with some of the chopped coriander leaves and the cashew nuts and serve.
5. Any leftovers can be refrigerated and had the next day as well.
Trisha is from New South Wales in Australia, and she’s a baker, crafter and loves travelling. She used to have a very successful corporate career, which she gave up about 2 years ago to focus on her passion for baking and crafting. She’s now a full-time baker and crafter and specialises in wide range of products for parties, with a separate blog for that called Claire’s Party Supplies.
She has a fondness for collecting recipes and crochet patterns from all sorts of sources. My Hobbie Lobbie is her way of trying to keep a track of the recipes and patterns that she’s tried so far. On her blog you will also find some traditional Goan food that she’s picked up from her mother.