Monday's dinner recipe from Operation Transformation's vegetarian meal plan.
- 100g dried wholewheat noodles
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 3 scallions
- handful natural skinned peanuts (10g)
- 1 tablespoon rapeseed oil (15g)
- 1 teaspoon natural peanut butter (5g) (preferably crunchy with no added sugar & salt – check the label the sugar should be no more than 5g per 100g)
- 160g tin coconut milk
- 2 tablespoons reduced sodium soy sauce (30g)
- Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet.
- Drain and quickly refresh under cold running water to prevent further cooking.
- Cut each pepper in half and remove and discard the seeds and cores, then thinly slice. Trim and thinly slice the scallions.
- Heat a wok or large frying pan over a medium to high heat. Dry roast the peanuts, tossing regularly until evenly coloured. Tip on to the chopping board and once they have cooled down, roughly chop. Set aside.
- Add the oil to the wok and swirl up the sides, then add the peppers and stir-fry for a couple of minutes until the peppers begin to pick up a bit of colour. Tip in the scallions and stir-fry for another minute.
- Add the peanut butter, coconut milk and soy sauce to the wok and mix everything together. Bubble over a high heat until you have a nice thick sauce.
- Add the noodles and mix again until evenly combined and heated through. Divide into bowls and scatter the peanuts on top to serve.
Chop the peppers and keep in a suitable container in the fridge for up to 3 days. Leftover portions of this recipe can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days. Only reheat once in the microwave when ready to eat or serve cold. If transporting bring cutlery with you.