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

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

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.

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

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

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