6 teaspoons sesame seeds
3 teaspoons sesame oil
4 teaspoons peanut butter
2 tablespoons soy sauce
2 teaspoons chilli sauce
teaspoon sugar
250 g (8 oz) rice vermicelli
carrot flowers and toasted sesame seeds, to garnish
3 teaspoons sesame oil
4 teaspoons peanut butter
2 tablespoons soy sauce
2 teaspoons chilli sauce
teaspoon sugar
250 g (8 oz) rice vermicelli
carrot flowers and toasted sesame seeds, to garnish
method
1. In a dry frying pan, cook sesame seeds over a medium heat until golden brown. Crush slightly.
2. In a bowl, or food processor, mix together sesame seeds, sesame oil, peanut butter, soy sauce, chilli sauce, sugar and 60 ml (2 fl oz) 1/4 cup water.
3. Set aside.
4. Put rice vermicelli into a bowl. Pour over enough boiling water to cover. Leave to soak for 10 minutes, then drain thoroughly.
5. Put drained vermicelli and sesame sauce into a saucepan.
6. Mix together to coat vermicelli in sauce.
7. Cook over a low heat until mixture is thoroughly heated through.
8. Serve, garnished with carrot flowers and sesame seeds.
2. In a bowl, or food processor, mix together sesame seeds, sesame oil, peanut butter, soy sauce, chilli sauce, sugar and 60 ml (2 fl oz) 1/4 cup water.
3. Set aside.
4. Put rice vermicelli into a bowl. Pour over enough boiling water to cover. Leave to soak for 10 minutes, then drain thoroughly.
5. Put drained vermicelli and sesame sauce into a saucepan.
6. Mix together to coat vermicelli in sauce.
7. Cook over a low heat until mixture is thoroughly heated through.
8. Serve, garnished with carrot flowers and sesame seeds.
serving amount
serves 4.
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