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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Little something I picked up from a vegetarian cookbook. I'm not vegetarian however so I suggest adding in a few shrimp here or there. Ingredients:
7 ounces medium chinese egg noodles |
2 tablespoons olive oil |
2 garlic cloves, crushed |
1 medium onion, roughly chopped |
1 red bell pepper, seeded and roughly chopped |
1 yellow bell pepper, seeded and roughly chopped |
12 ounces zucchini, roughly chopped |
3/4 cup roasted unsalted peanuts, roughly chopped |
1/4 cup olive oil |
1 lemon, juice and zest of |
1 fresh red chili pepper, seeded and finely chopped |
3 tablespoons fresh chives |
1 -2 tablespoon balsamic vinegar |
salt and pepper |
Directions:
1. Cook noodles according to package directions, drain well.
2. Meanwhile, heat the oil in a very large frying pan(Wok works well too) cook the garlic and onions for 3 min or until they get soft. Add the peppers and zucchini and cook for another 15 minute over medium heat until they soften and brown. Add the Peanuts and cook for 1 more minute.
3. Wisk together Olive oil, lemon zest, and 3 tblspn lemon juice. Add in chilie, chives, and balsamic vinegar to taste. season with salt & pepper.
4. Toss Noodles into veggies and stirfry to heat through(Also this is a good place to add in small cooked shrimp if you want). add the dressing, stir to coat throughly and serve.
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