Peanut Noodles


  • 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


  • 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


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