The freshest dish about with a creamy peanut hit.
Cooking Time (Includes Preparation Time): 30 Minutes
Allow the sauce to bubble for a few minutes so that it thickens.
3 Bell Peppers
100g of Spring Onions
100g of Mangetout
2 Garlic Cloves
Knob of Ginger
1 Tin of Coconut Milk
1 Tablespoon of Peanut Butter
2 Teaspoons of Soy Sauce
250g of Egg Noodles
Start by slicing all of your veg into strips & finely chop your garlic and ginger.
Drizzle some olive oil into a wok and add all the veggies (not garlic and ginger). Cook on a medium heat and stir. As the vegetables begin to char, add your garlic and ginger and mix well. Set your veggies aside.
Get your noodles on - check pack instructions.
Add your coconut milk to a pan. Next, add the soy sauce and peanut butter. Cook and stir on a medium heat and bring it to a boil. Add the juice of the lime and stir. Allow it to bubble. Once the sauce is thick enough, add your noodles and mix together. Add your veggies back into the pan and stir everything together. And that’s it! Tuck into this tasty and simple dish.