Peanut Noodles and Veggies

 In
Category, , , , , , ,

Peanut Noodles and Veggies

Yields1 Serving
 7 oz chinese egg noodles
  2 T olive oil
  2 garlic cloves, crushed
  1 sweet onion, roughly chopped
  1 bell pepper, seeded and roughly chopped
  1-2 zucchini, roughly chopped
  1 C green beans, cut in 1 inch pieces
  1-2 carrots, thinly sliced
  1 C broccoli romanesco, roughly chopped
  1 C roasted unsalted peanuts, roughly chopped
  For the dressing:
  1/2 C olive oil or peanut oil
  3 T lemon juice
  1 jalapeno, seeded and finely chopped
  1-2 T balsalmic vinegar
  Salt and freshly ground black pepper
1

Cook the noodles according to the package instructions and drain well.

2

Meanwhile, heat the oil in a large frying pan or wok and cook the garlic and onion for 3 minutes, or until beginning to soften. Add the other veggies and cook for another 15 minutes over medium heat, until beginning to soften and brown. Add the peanuts and cook for 1 minute more.

3

Whisk together olive (or peanut) oil, lemon juice, jalapeno, and balsalmic vinegar. Season with salt and pepper.

4

Toss the noodles into the veggies and stir-fry to heat through. Add the dressing, stir to coat and serve immediately

Ingredients

 7 oz chinese egg noodles
  2 T olive oil
  2 garlic cloves, crushed
  1 sweet onion, roughly chopped
  1 bell pepper, seeded and roughly chopped
  1-2 zucchini, roughly chopped
  1 C green beans, cut in 1 inch pieces
  1-2 carrots, thinly sliced
  1 C broccoli romanesco, roughly chopped
  1 C roasted unsalted peanuts, roughly chopped
  For the dressing:
  1/2 C olive oil or peanut oil
  3 T lemon juice
  1 jalapeno, seeded and finely chopped
  1-2 T balsalmic vinegar
  Salt and freshly ground black pepper

Directions

1

Cook the noodles according to the package instructions and drain well.

2

Meanwhile, heat the oil in a large frying pan or wok and cook the garlic and onion for 3 minutes, or until beginning to soften. Add the other veggies and cook for another 15 minutes over medium heat, until beginning to soften and brown. Add the peanuts and cook for 1 minute more.

3

Whisk together olive (or peanut) oil, lemon juice, jalapeno, and balsalmic vinegar. Season with salt and pepper.

4

Toss the noodles into the veggies and stir-fry to heat through. Add the dressing, stir to coat and serve immediately

Peanut Noodles and Veggies
IngredientsDirections
Tasty Eggplant Sandwiches
Moorish Chickpea and Spinach Stew