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Peanut And Pepper Chili Noodles Recipe
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Category : noodles |
Style : stir-fry | Serve : 4 |
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A
noodle dish where you can add any of your favorite vegetables to make a quick
meal - increase the chili if you can take the heat!
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Ingredients |
| 200 g |
Yellow egg noodles |
| 150 g |
Unsalted peanuts, roasted and roughly
chopped |
| 250 g |
Courgette, chopped |
| 2 cloves |
Garlic, crushed |
| 1 piece |
Large onion, chopped |
| 1 piece |
Red pepper, seeded and chopped |
| 1 piece |
Yellow pepper, seeded and chopped |
| 2 tbsp |
Olive oil |
| The Dressing |
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| 50 ml |
Olive oil |
| 1 |
Fresh red chili, seeded and finely chopped |
| 4 tbsp |
Fresh Chinese chives |
| 1 tbsp |
Vinegar |
| - |
Grated rind and juice of 1 lemon |
| - |
Salt and ground black pepper |
Method :
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Cook noodles by plunging in hot water for 1 - 2
minutes, drain well and set aside.
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Heat wok with oil and stir-fry garlic and onion
until fragrant, add peppers and courgettes and cook for a further 10 - 15 minutes over
medium heat until beginning to soften and brown.
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Add the peanuts and cook for a further 1 minute.
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Prepare seasoning by combining all the dressing
ingredients in a small bowl - use 3 tbsp of the chives leaving some to garnish.
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Toss noodles into the vegetables, stir-frying to
heat through.
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Add the dressing, stir to coat evenly and serve
immediately, garnished with remaining chopped fresh Chinese chives.
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