This creamy peanut sesame sauce is blended up and poured over noodles and vegetables, then topped with some sizzling garlic prawns, chopped herbs, and zesty lime! It’s ready to serve in just 20 minutes! Quick, easy, healthy dinner— yes, please!
Dairy-Free • Gluten-Free • Pescatarian
- Recipe features
- Kitchen gadgets you’ll need
- Step by step instructions
- Ingredient swaps
- More noodle recipes
- quick & easy – you’ll need to boil the noodles, chop some vegetables, blend the sauce, and sear the prawns— all in just 20 minutes!
- nutrient packed – high quality protein from the prawns and edamame, healthy fats from the peanut butter and sesame, fibre from the vegetables, and antioxidants from the fresh herbs.
- versatile – try switching up the vegetables or making the sauce in bulk— use as a dipping sauce or keep in the fridge for about 1 week.
Kitchen gadgets you’ll need
- a small food processor or blender is recommended, but you can also use a whisk and mixing bowl.
- a pan for boiling the noodles.
- a pan for sizzling the garlic prawns. (I recommend a cast iron pan if you have one) [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Step by step instructions
Step 1. Bring a pan of water to boil for the soba noodles (if gluten free, ensure the noodles are made from 100% buckwheat). I like using soba noodles because they only take 4-5 minutes to cook, but you can also use any other type of spaghetti. Either way, it will taste delicious covered in that peanut sauce! Cook according to the box instruction, drain, and set aside.
Tip: if you are using frozen cooked edamame, you can add these into the boiling water and let them defrost for the last few minutes!
How to make the peanut sesame lime sauce
Step 2. To a food processor or blender, add in the peanut butter, vinegar, sesame oil, soy sauce (if gluten free, sub tamari or coconut aminos), lime, and chilli (as little or as much as you’d like). Blend until smooth and creamy.
If it looks separated, just add a splash of water! Sometimes it depends on the different types of peanut butter. It’s best to use a small food processor, such as a hand whisk attachment if you are making 1-2 servings. It would be difficult to blend a small amount in a large food processor. Then, set aside. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Alternatively, add the ingredients to a mixing bowl and whisk until creamy. Add a splash of water, if needed, to help bring the sauce together. Then, set aside.
If you do a taste test, it will be very tangy— that’s what we want! This helps bring out the other flavours in the dish when everything is mixed together.
An easy way to chop the greens
Step 3. Now, it’s time to chop the fresh greens. The easiest way to do this is to stack 4-5 leaves at at time, roll length ways, and chop ~1 centimeter in width. I prefer to use swiss chard and kale because they are great when lightly sautéed. Jump down to the ingredient swap list for other delicious substitutes!
How to cook the garlicky prawns
Step 4. Finally, heat up a pan (or cast iron pan) on medium heat with a glug of olive oil. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
At this point, you can either add in all your chopped greens or you can add in just half and save some for topping on later. I like to save half for later— it gives the dish more texture and a refreshing flavour!
After sautéing the greens for 30 seconds, move them to one side of the pan and add in the prawns and fresh chopped garlic. Cook for a few minutes on each side, or until they are pink and curled up. Be careful not to overcook them or they will become rubbery.
Step 5. Turn the heat off and add to the cast iron pan, the cooked noodles, edamame, and the peanut sauce. Make sure everything is coated evenly. Dish out into your favourite bowl and top with the rest of those chopped greens, sesame seeds, coriander, and a big squeeze of lime. Enjoy!
If you want to add some extra spice, try adding my homemade sriracha hot sauce!
I love using what I have on-hand! Here are some tasty food swaps:
- Don’t have edamame? Try peas, green beans chopped into small pieces, sugar snap peas, or mangetout.
- Don’t have swiss chard or kale? Try spinach, collard greens, broccoli leaves, or cauliflower leaves.
- Don’t have rice vinegar? Try white wine vinegar or apple cider vinegar.
- Don’t have prawns? Try cubed, firm tofu. The cooking and preparation times will change if you decide to use another protein source, such as chicken or beef.
- Don’t have peanut butter? Try almond butter. Other nut/seed butters such as tahini or cashew butter are much milder in taste, so the overall taste will be different.
- Not a fan of coriander? Try spring onions or chives!
If you tried swapping another ingredient in this recipe, I’d love to know— comment below!
More Noodle Recipes
If you’re in the mood for more noodles with a different twist, try:
Peanut Sesame Lime Noodles with Garlic Prawns
- 1 tbsp olive oil
- 120 g soba noodles or 2 oz (if gluten free, ensure the soba noodles are 100% buckwheat noodles)
- 170 g prawns or 6 oz
- 170 g cooked edamame or 1 cup
- 100-110 g chopped swiss chard and kale (1 cm in width) or 4 cups loosely packed
- 2 chopped garlic cloves
- 1 tbsp sesame seeds
- 2 tbsp chopped coriander also called cilantro
- 2 lime wedges
Peanut Sesame Lime Sauce
- 4 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 4 tbsp soy sauce If gluten free, use tamari or coconut aminos instead
- 1 squeezed lime
- some chilli, fresh or dried optional
- Boil the water for the noodles and begin cooking. Soba noodles take 4-5 minutes to cook. (If you're using frozen cooked edamame, you can add these in for the last few minutes to defrost!) Then, drain and set aside.
- Blend the sauce ingredients in a small food processor or blender until well combined. Depending on the peanut butter you used, you may need to add 1 tbsp of water until it's the right consistency. Alternatively, whisk the ingredients in a bowl. Set aside.
- Chop your greens (swiss chard and kale). The easiest way to do this is to stack 4-5 leaves at a time, roll length ways, and chop!
- Heat up a pan on medium-high heat with the olive oil. You can add in all your leafy greens, or just half. (I like to save some for topping on after). After about 30 seconds, move them to one side of the pan add in your the prawns and fresh chopped garlic. Depending on the size, cook for a few minutes on each side, or until they are pink and curled.
- Turn off the heat and add to the same pan, the cooked noodles, cooked edamame, and the peanut sesame sauce. Stir well until everything is evenly coated.
- Dish out into bowls and top with the rest of the greens (if you saved some from step 4), sesame seeds, chopped coriander, and lime wedges. Enjoy!
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