Recipe for Vegetable and Peanut Noodles
Noodles with plenty of vegetables, a lip-smacking dressing and lots of crushed peanuts make this a happy lunch! Or something to pack in your lunchbox.
Ingredients
- 200 grams noodles
- 1 tbsp peanut oil
- 3 cloves garlic of , peeled
- 1 red bell pepper small
- 1 onion small
- 1 green bell pepper small
- 1 carrot small
- 1/4 tsp salt
Dressing
- 2 - 3 tbsps coriander finely chopped
- 2 tbsps soy sauce (if light soy, then use 3 tbsp)
- 3 - 4 tbsps lemon juice rice vinegar or 2 tbsps
- 1 tbsp honey
- 1/2 tsp black pepper ground
- 1/4 tsp chilli flakes
- 1 tsp sesame oil (optional)
- 1/4 cup peanuts crushed (roasted and then coarsely powdered or crushed)
Instructions
- Finely chop the garlic. Peel, halve and slice the onions. Chop the bell pepper and carrot into sticks.
- Place a wok / kadai on the flame with 1 tbsp oil. Once oil is heated through, add garlic, onions, bell peppers and carrots. Add a pinch of salt and allow them to soften a bit, but not fully cooked. They should retain their colour and some of the texture. Remove from flame and keep aside. Transfer the veggies into a large bowl.
- Fill a big pot or wok with water. Once it comes to a boil, add 1 tsp salt, the noodles and bring to a boil again. Cook as per instructions on the packet. In this case, after boiling for 2 minutes, drain the noodles and wash under running cold water, so they stop cooking and don't stick to each other. Add this to the veggies in the bowl.
- In a small bowl, whisk together all the ingredients for the dressing.
- Pour this dressing on top of the noodles and veggies and toss gently using finger tips.
- Top with crushed peanuts and toss once more.
Notes
SERVING INSTRUCTIONS
If serving on a platter then reserve some of the peanuts and coriander and add on the top as a garnish. If not serving immediately, keep the noodles and veggies tossed in dressing in an airtight container in the fridge. Toss in peanuts just before serving.