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Vegetables in Peanut Sauce Veg HT ACC Chinese 15mins
Serves
4
Hot
Chi
Vegetarian Nuts Vegetables Accompaniment
Ingredients 225g/8oz Dried Egg Noodles 2 tbsp Vegetable Oil 2 teasp Sesame Oil 1 Green Chilli 1 Garlic Clove, thinly sliced 225g/8oz Water Chestnuts, sliced 150g/5oz Bean sprouts 1 Red Capsicum (Sweet Pepper) 1 Carrot, cut into thin batons 1 small Onion, sliced 2 Courgettes (zucchini) sliced For the Peanut Sauce 3 tbsp Crunchy Peanut Butter 150ml/5fl.oz. Water 1 tbsp Soy Sauce 1 teasp Castor Sugar To Garnish 25g/1oz Peanuts, chopped
Instructions
1.
Bring a large pan of water to the boil, add the noodles and cook for 4-5
minutes.
2.
Deseed the Chilli and slice thinly. Deseed the Capsicum and slice. Heat the
vegetable and sesame oils in a large frying pan or wok until very hot, add all
the vegetables, reduce the heat and allow to cook for about 4 minutes, stirring frequently.
3. Add
the peanut sauce and bring to the boil mixing well.
4.
To serve - drain the noodles and place on a serving dish.
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