Peanut and Vegetable Noodles

Charmaine Lu -
  • 250g wholewheat noodles
  • 1 tbsp veg oil
  • 2 carrots, cut into batons
  • 2 capsicums, thinly sliced
  • 180g curly kale
  • 75g peanut butter
  • 30g chopped ginger
  • 4 chopped spring onions
  • 2 peeled garlic cloves
  • 1.5 tbsp soy sauce
  • 1 lime, juice only
  • 1 sliced red chilli
  • Cook the noodles according to packet instructions, then drain and set aside. Meanwhile, fry the carrots, capsicum and kale in the oil in a wok for 6 mins or so.
  • Make the sauce by blitzing the ginger, half the spring onions, garlic, peanut butter, soy sauce, lime juice and 75ml water in a food processor until smooth. Add the cooked noodles to the wok with the veggies and stir in the sauce. Toss well to combine, then serve with a scattering of the remaining spring onions and some chilli.
10 mins
4 serving