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Ingredients
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medium egg noodles - 100g
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courgettes - 175g, chopped
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red and yellow peppers - 1 for each,
seeded and chopped
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garlic - 1 clove, crushed
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onion - 1, chopped
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olive oil - 1 tbsp
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roasted unsalted peanuts - 75g,
chopped
For the dressing
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balsamic vinegar - 1 tbsp
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olive oil - 25ml
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fresh red chili - 1, seeded and
chopped
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grated rind and juice of 1 lemon
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fresh chives - 3 tbsp, snipped
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ground black pepper and salt
Method
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First, cook the noodles according
to the package instructions and drain well.
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Heat the oil in a wok, cook the
onion and garlic for few minutes until beginning to soften, add
the courgettes and peppers, cook for another 15 minutes over
medium heat until they beginning to soften and brown. Stir in
the peanut and cook for further 1 minute.
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Make the dressing, whisk together
the grated lemon rind, chili, chives, olive oil, 2 tbsp lemon
juice, and vinegar to taste, and season with pepper and salt.
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Then, toss the noodles into the
vegetables and stir-fry, add the dressing, stir to coat evenly,
serve hot garnished with extra fresh chives. Serves 2-3.
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