Rainbow Noodles

Ingredients for  4  Servings

• 250g

  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

  Vegetable stock
• 25g

  Roasted unsalted peanuts, lightly crushed
• 2 tbsp

  Roughly chopped fresh coriander
• 1

  Red chilli, roughly chopped

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
2. 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.
3. Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.
4. Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.
5. Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.