Feeds: 4
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients
200g of egg noodles
1 onion sliced
1 thumb of ginger grated
1 red chilli diced
1 green and 1 red pepper sliced
1 carrot into strips
2 pak choi sliced
1 tbsp of curry powder
2 tbsp of peanut butter
2 tbsp soy sauce
150ml of coconut milk
Zest and juice of 1 lime
1/2 bunch coriander
Method
Cook the noodles as per packet instructions.
In a large frying pan, warm a little oil and add all the vegetables, keep the heat fairly high so they cook but stay crunchy.
Whilst this is cooking make the sauce by adding the curry powder, peanut butter, soy, coconut milk and lime juice and zest to a bowl and mixing well.
Drain the noodles then add the sauce to the cooked veg and stir through the noodles.
Serve straight away with a handful of chopped coriander.