An easy mid week supper from ” Mob Veggie” by Ben Lupus
Ingredients
- 3 red bell peppers
- 2 carrots
- 1 1/2 tsps sesame oil
- 400 g packet egg noodles
- 6 spring onions
- 1 lime
- 1 tbsp Peanut butter
- 400 ml tin coconut milk
- 4 tbsps soy sauce
- fresh coriander
- peanuts
- vegetable oil
- salt and pepper
Servings:
Instructions
- Chop the pepers and carrots into julienne strips. Add to a wok wioth a splash of vegetable oil and cook on high so they start to char. Once they are charred but still firm remove from the heat. Tip them into a bowl and add the sesame oil.
- In a separate pan cook the noodles according to packet instructions.
- Finely chop the spring onions and put in a bowl. Squeeze over the juice of the lime aqnd add a big pinch of salt. Scrinch everything together with your hands.
- Wipe out any excess oil from the wok then add the peanut butter, coconut milk and soy sauce. Mix everything together and bibble over a fairly high heat until you have a thick sauce.
- Drain the noodles and tip them into the wok. Add the vegetables and stir everything together.
- Tip in your spring onions and a tsp more of sesame oil. Mix everything together. Scatter in some coriander and peanuts and serve immediately.
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