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Vegetables in Peanut Sauce  Veg  HT  ACC  Chinese  15mins


Serves  4      Hot   Chi   Vegetarian  Nuts Vegetables Accompaniment  China  Asia  Asian



225g/8oz Dried Egg Noodles

2 tbsp Vegetable Oil

2 teasp Sesame Oil

1 Green Chilli

1 Garlic Clove, thinly sliced

225g/8oz Water Chestnuts, sliced

150g/5oz Bean sprouts

1 Red Capsicum (Sweet Pepper)

1 Carrot, cut into thin batons

1 small Onion, sliced

2 Courgettes (zucchini) sliced

For the Peanut Sauce

3 tbsp Crunchy Peanut Butter

150ml/5fl.oz. Water

1 tbsp Soy Sauce

1 teasp Castor Sugar

To Garnish

25g/1oz Peanuts, chopped




1. Bring a large pan of water to the boil, add the noodles and cook for 4-5 minutes. In a bowl, mix together the ingredients for the peanut sauce. Set aside.


2. Deseed the Chilli and slice thinly. Deseed the Capsicum and slice. Heat the vegetable and sesame oils in a large frying pan or wok until very hot, add all the vegetables, reduce the heat and allow to cook for about 4 minutes, stirring frequently.


3. Add the peanut sauce and bring to the boil mixing well.


4.  To serve - drain the noodles and place on a serving dish. Top with  the vegetable mixture sprinkle with the chopped peanuts. Serve immediately.


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