Helen at Fuss Free Flavors is hosting this month’s Forever Nigella theme: Picnic Pleasure. I originally wanted to make a finger food dessert that would be easy to pack. But after consulting with my surgical oncologist friend (Codename: Candelabra), we changed direction when Candelabra surprisingly suggested Nigella’s sesame peanut noodles. (FYI, Candelabra is allergic to nuts!) She stated that the noodles sounded delicious even without the peanut butter, so we decided to make a peanut version and a peanut-free version!
I took the liberty and made this dish even speedier by using a bag of frozen “Asian stir fry” vegetables, which included sugar snap peas, bell pepper strips and water chestnuts. I also used chow mein noodles even though Nigella’s recipe calls for egg noodles. As you can see, Candelabra followed the instructions a lot better with all the tasty herbs in her dish. These noodles were pretty delicious. I can definitely imagine myself eating this noodle dish warm or cold at a picnic. If you want to join us next month for Forever Nigella, check out Sarah’s blog at Maison Cupcake for the rules! (Trust me, they’re easy and not that many!)