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Peanut and Vegetable Noodles


225 grams medium egg noodles
2 tablespoons 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 grams courgettes, roughly chopped
1/2 cup roasted unsalted peanuts, roughly chopped
For the dressing:
4 tablespoons olive oil
grated rind and juice of 1 lemon
1 red chilli, seeded and finely chopped
3 tablespoons chopped fresh chives, plus extra to garnish
1-2 tablespoons balsamic vinegar


1.Soak the noodles according to the packet instructions and drain
well.Meanwhile, heat the oil in a very large frying pan or wok and
cook the garlic and onion for 3-4 minutes, until beginning to soften.

2.Add the peppers and couregettes and cook for a further 15 mintues
over a medium heat, until beginning to soften and brown.

3.Add the peanuts and cook for a further 1 minute. Make the dressing
in a bowl, whisk together the olive oil, grated lemon rind and 3
tablespoons lemon juice, the chilli, the chopped fresh chives, plenty
of salt and pepper to season and balsamic vinegar to taste.

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




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