Peanut Noodles and Veggies
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
1Cook 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