Spicy Noodles with Spring Vegetables and Spicy Peanut Sauce
-- A colourful dish which takes very little time to prepare

1 packet noodles
3 courgettes, cut into matchsticks
3 carrots, cut into matchsticks
175g/6oz green beans
30ml/2tbsp peanut oil (groundnut oil)
1 bunch spring onions
2 cloves garlic, crushed
1 bunch radishes, halved if large
450g/1lb mushrooms
1 red pepper, deseeded and cut into strips
coriander to garnish

For the sauce
30ml/2tbsp groundnut oil
1 large chilli, chopped
15ml/1tbsp lemon juice
30ml/2tbsp sugar
45ml/3tbsp ground
roasted peanuts
180ml/6fl oz coconut milk

1. Cook the noodles as directed on the packet, refresh and set aside. Keep warm.
   
2. Steam the courgettes, carrots and green beans and put to one side.
   
3. Heat the oil in a wok and stir fry the spring onions, garlic, radishes, mushrooms and red pepper for 5 minutes. Remove the vegetables with a slotted spoon and set aside. Keep warm.

To make the sauce

1. Heat the oil in the wok, add the chilli and fry for 2 to 3 minutes so it blends with the oil.
   
2. Add the rest of the ingredients and stir constantly until a thick sauce is formed.
   
3. To serve, arrange the noodles on a large serving plate, pile the vegetables on top then cover with the sauce. Garnish with the coriander.
   

©The Vegetarian Society 2001

National Vegetarian Week 2001 main index

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