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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 helping
Course: Main Course
Cuisine: asian
Ingredients Method Notes

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)

Method
 

  1. Finely chop the garlic. Peel, halve and slice the onions. Chop the bell pepper and carrot into sticks.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together all the ingredients for the dressing.
  5. Pour this dressing on top of the noodles and veggies and toss gently using finger tips.
  6. 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.