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Peanut Noodles

add any of your favourite vegetables to this recipe to make a great, quick mid-week supper and increase the chilli, if you can take the heat!

ingredients

200 g (7 oz) medium egg noodles
30 ml (2 tbsp) olive oil
2 garlic cloves, crushed
1 large onion, roughly chopped
1 red pepper, seeded and roughly chopped
1 yellow pepper, seeded and roughly chopped
350 g (12 oz) courgettes, roughly chopped
150 g (5 oz) 1 1/4 cups roasted unsalted peanuts, roughly chopped

for the dressing

60 ml (2 fl oz) 1/4 cup olive oil
grated rind and juice of 1 lemon
1 fresh red chilli, seeded and finely chopped
60 ml (4 tbsp) chopped fresh chives
15 - 30 ml (1 - 2 tbsp) balsamic vinegar
salt and ground black pepper

method

1. Soak the noodles according to the packet instructions and drain well.

2. For the dressing, whisk together the olive oil, grated lemon rind and 45 ml (3 tbsp) lemon juice, the chilli, 45 ml (3 tbsp) of the chives, plenty of seasoning and balsamic vinegar to taste.

3. Meanwhile, heat the oil in a preheated wok or very large frying pan and cook the garlic and onion for 3 minutes, or until beginning to soften. Add the peppers and courgettes and cook for a further 15 minutes over a medium heat until beginning to soften and brown. Acid the peanuts and cook for a further 1 minute.

4. Toss the noodles into the vegetables and stir-fry to heat through. Add the dressing, stir to coat and serve immediately, garnished with the remaining chopped fresh chives.

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