Ingredients

• 7 ounces medium chinese egg noodles
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 large onion, roughly chopped
• 1 red bell pepper, seeded and roughly chopped
• 1 yellow bell pepper, seeded and roughly chopped
• 12 ounces zucchini, roughly chopped
• generous 3/4 cup roasted unsalted peanuts, roughly chopped

Dressing

• 1/4 cup olive oil
• grated zest and juice of 1 lemon
• 1 fresh red chile, seeded and finely chopped
• 3 tablespoons snipped fresh chives
• 1-2 tablespoons balsamic vinegar
• salt and freshly ground black pepper
• snipped fresh chives, to garnish

Instructions

Cook the noodles according to the package instructions and drain well. Meanwhile, heat the oil in a very large frying pan or wok and cook the garlic and onion for 3 minutes, or until beginning to soften. Add the peppers and zucchini 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 the olive oil, grated lemon zest and 3 tablespoons of the lemon juice, the chile, chives and balsamic vinegar to taste. Season with salt and pepper. Toss the noodles into the vegetables and stir-fry to heat through. Add the dressing, stir to coat and serve immediately, garnished with fresh chives.

Serves 4