Meatless Monday - Peanut Noodles

This is another one of those recipes that you can very easily adapt to suit your needs.  The vegetables that I'm listing here are only a guide, use whatever you have on hand or is in season.  It's great if you shop for veggies at your local farmer's market because you won't have to worry if they don't have something, just make a substitute with whatever you and your family like.  If you'd like this dish really hot just add chili's to the dressing.

This recipe makes about 4 servings and takes around 30 minutes from prep to plate.

Peanut Noodles

Ingredients:

7 ounces medium egg noodles
2 TBS olive oil
2 - 3 cloves of garlic, crushed
1 large onion, roughly chopped
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1 zucchini, roughly chopped
1 1/4 cups roasted unsalted peanuts, roughly chopped

Dressing:

1/4 cup olive oil
1 lime, grated and juiced
1 tsp hot sauce (adjust per your taste)
4 TBS chopped cilantro
1-2 TBS balsamic vinegar
1 - 2 tsp soy sauce

Directions:

Make the dressing (can be made a day ahead of time) whisk together all the ingredients then adjust the hot sauce and soy sauce to your taste.

Cook the noodles per the package directions, drain well.

While the noodles are cooking heat the oil in a preheated wok or large frying pan.  Cook the onion and garlic for about 3 minutes or until they begin to soften.  Add the vegetables and cook for another 15 minutes over medium heat.  They should begin to soften and brown.  Add the peanuts and cook 1 minute more.

Toss the noodles into the wok with the vegetables and heat through.  Add the dressing and stir to coat.  Serve immediately with cilantro or chives as a garnish and soy sauce on the side.


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