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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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine asian
Servings 2 helping

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.