Spicy Noodles with Spring Vegetables and Spicy Peanut Sauce

Ingredients

For the noodles

• 200g noodles
• 3 courgettes cut into matchsticks
• 3 carrots cut into matchsticks
• 175g green beans cut in half
• 2 tbsp groundnut oil
• 1 bunch spring onions chopped
• 2 cloves garlic crushed
• 8 radishes cut in half
• 450g mushrooms sliced
• 1 red pepper deseeded and cut into strips
• 1 tbsp coriander to garnish

for the sauce

• 2 tbsp groundnut oil
• 1 large chilli chopped
• 1 tbsp lemon juice
• 2 tbsp sugar
• 3 tbsp roasted peanuts ground
• 180ml coconut milk

Method

1. Cook the noodles as directed on the packet, refresh and set aside.
2. Steam the courgettes, carrots and green beans and put to one side. Heat the oil in a wok and stir fry the spring onions, garlic, radishes, mushrooms and red pepper for 5 minutes.
3. Remove the vegetables with a slotted spoon and set aside. Keep warm. To make the sauce, heat the oil in the wok, add the chilli and fry for 2 to 3 minutes so it blends with the oil. Add the rest of the ingredients and stir constantly until a thick sauce is formed.
4. To serve, arrange the noodles on a large serving plate, pile the vegetables on top then cover with the sauce. Garnish with the coriander.