Monday's dinner recipe from Operation Transformation's vegetarian meal plan.


Serves: 2

  • 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)


  1. 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.
  2. Drain and quickly refresh under cold running water to prevent further cooking.
  3. Cut each pepper in half and remove and discard the seeds and cores, then thinly slice. Trim and thinly slice the scallions.
  4. 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.
  5. 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. 
  6. 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.
  7. Add the noodles and mix again until evenly combined and heated through. Divide into bowls and scatter the peanuts on top to serve.

Prepare Ahead
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.