Done in about 20 minutes, so a perfect midweek supper. Make sure you scrunch your spring onions to get them pickling – this speedy limey pickle brings the fresh kick that is needed.
Veggie Satay Noodles
3 (bell) peppers
400g packet of egg noodles
6 spring onions
400g tin of coconut milk
salt and pepper
Chop your peppers and carrots into matchsticks. Add them to a wok with a splash of vegetable oil. Cook on high so they start charring. Once the vegetables are charred but still firm, remove them from the heat. Add them to a bowl and add 1½ tsp of sesame oil to them.
Get the egg noodles on in a separate pan and cook according to the packet instructions.
Finely chop your spring onions and add them to a bowl. Squeeze over the juice of a lime and add a big pinch of salt. Scrunch everything together – this will pickle the spring onions and take away the strong flavour.
Back to the wok. First, wipe out the excess oil. Then add a tbsp of peanut butter, the coconut milk and 4 tbsp of soy sauce. Mix everything together and bubble over a high heat until you have a nice thick sauce.
Drain the noodles and pour them into the wok. Add the sesame vegetables and stir everything together.
Tip in your spring onions, add a tsp more of sesame oil and mix everything together. Scatter in some coriander and peanuts and serve up!
Extracted from MOB Veggie: Feed 4 or more for under £10 by Ben Lebus (Pavilion Books, approx €17). Photograph by Haarala Hamilton.
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