Ingredients
- 250g/9oz wholewheat egg noodles
- 1 tbsp vegetable oil
- 1 red pepper, seeds removed and finely sliced
- 1 small bunch spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 2 large carrots, peeled into ribbons with vegetable peeler
- 1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded
- 3 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 lime, juice only
- 150ml/5fl oz vegetable stock
- 25g/1oz roasted unsalted peanuts, lightly crushed
- 2 tbsp roughly chopped fresh coriander
- 1 red chilli, roughly chopped
Method
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Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
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Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.
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Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.
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Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.
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Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.
Serves 4 – taken from bbc.co.uk
nb – we did the same amount of veggies but served 2 of us and left out the peanuts!
Crafts and Life 
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