An easy supper from ” Mob Veggie” by Ben Lebus.
Ingredients
- 3 peppers cut into matchsticks
- 2 carrots cut into matchsticks
- vegetable oil for frying
- 2½ tsp sesame oil
- 1 x 400g packet of egg noodles
- 6 spring onions
- Juice of 1 lime
- 1 tbsp Peanut butter
- 1 x 400g tin of coconut milk
- 4 tbsp soy sauce
- fresh coriander chopped
- peanuts to serve
Servings:
Instructions
- Add the peppers and carrots to a wok with a splash of vegetable oil. Cook on high so they start charring. Once the vegetables are charred but still firm, remove them from the heat. Add them to a bowl and add 1½ teaspoons of the sesame oil to them.
- Cook the egg noodles in a saucepan according to the packet instructions.
- Finely chop the spring onions and add them to a bowl. Squeeze over the lime juice and add a big pinch of salt. Scrunch everything together – this will pickle the spring onions and take away the strong flavour.
- Back to the wok. First, wipe out the excess oil. Then add a tablespoon of peanut butter, the coconut milk and the soy sauce. Mix everything together and bubble over a high heat until you have a nice thick sauce.
- Drain the noodles and pour them into the wok. Add the sesame vegetables, and stir everything together.
- Tip in your spring onions, add a teaspoon more of sesame oil and mix everything together. Scatter in some coriander and peanuts, and serve it all up.
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