This colourful, crunchy stir fry vegetables and noodles with peanut sauce is not only super easy to make but also it loaded with proteins, fibre, vitamins and minerals and tastes amazing. It is ready in less than 30 minutes and makes a filling lunch or dinner.
The ideal, quick and filling lunch or dinner, for those busy days or nights when you crave for some comfort food. This serves 2 people.
Ingredients Required
1 Carrot
1/2 red, yellow and green bell pepper
1/8 cabbage purple
1 garlic
1 shallot
1/2 tbsp vegetable oil
1/2 tsp red chilly/cyanne pepper powder or according to taste
1 tbsp roasted black and white sesame seeds
6-8 roasted cashew nut(optional)
85 grams saba or hakka dry noodles cooked according to package instructions
1/4 cup peanut sauce and 3-4 tbsp spoon of water or coconut milk to bring it to dressing consistency
Let’s Get Started
Step 1: Prepare peanut sauce (how to make peanut sauce) and take 1/4 cup peanut sauce and adjust it to the consistency of dressing by adding 2-4 tbsp of water or cocnut milk and set it aside
Step 2: Cook the noodles according to the pacakage instructions, drain and set it also aside.
Step 3: rise and thinely slice carrots, bell peppers, and cabbage and set aside
Step 4: Add the oil to a lagre pan or wok on medium-high heat. When hot, add minced shallots and garlic and saute until it turns lightly golden
Step 5: then add and cook for 2 more minutes till the vegetables are cooked yet crispy.
Step 6: Add noodles to the pan of vegetables. Pour the sauce mixture on top and toss to combine.
Step 7: Serve with the roasted sesame seeds and penuts or cashews andcan be enjoyed hot ot cold.
Storing Suggestion and Conclusion
This is ideal recipe to pre-prep as it stores well in the refregerator upto a 2-3 day or more. This is one of my favourite recipe. Please share your feedback and comments.
Thank you. Stay healthy, stay happy!
Yummily,
Vinitha
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