Peanut Noodles

Ingredients

7 ounces noodles

2 tablespoons olive oil

2 garlic cloves crushed

1 large onion chopped

1 red bell pepper seeded and roughly chopped

12 ounces zucchini chopped

¾ cup roasted unsalted peanuts chopped

For the dressing

¼ cup olive oil

Juice of 1 lemon

1 fresh red chili chopped

3 tablespoon fresh chives, snipped

1-2 tablespoon balsamic vinegar

Salt and freshly ground pepper

Method 

Cook the noodles according to package instructions.  Heat oil in a very lrge frying pan and cook the garlic and onion for 3 minutes. Add the peppers and zucchini and cook for another 1 minutes over medium heat. Add the peanuts and cook for 1 minute more.

Whisk together the olive oil, grated lemon zest and 3 tablespoons of the lemon juice, the chile, hives and balsamic vinegar to taste. Season with salt and pepper.

Toss the noodles into the vegetables and stir fry to coat and serve. Add the dressing, stir to coat and serve immediately garnished with fresh chives.

Lemon flavored noodles with red chillies

Ingredients

½ package very thin rice noodles (rice sticks)

3 tablespoons light sesame oil

2 teaspoons black mustard seeds

1 tablespoon white split gram beans ( urad dal)

2-4 dry red chili pods broken

1/3 teaspoon ground asafetida

¼ tsp turmeric dissolved in ¼ cup water

11/2 tsp coarse salt

2 tablespoons coarsely chopped coriander

Juice of one lemon

1/3 teaspoon lemon zest

Method

Bring 4 quarts water to boil in a deep pan. Turn off the heat and add the rice noodles. Let them soak for 3 minutes.. Drain and rinse immediately in cold water. Transfer the noodles to a plate so they do not clump together.

Measure out the spices and place them next to the stove. Heat the oil in a Kadai or a large shallow pan and when the oil is hot, reduce the heat and add the mustard seeds. Now add the beans, the chili pods , asafetida and let the mixture sizzle. Add the noodles, the turmeric water and salt. Toss well to coat the noodles evenly with spices. Conitnue cooking for 5 minutes. Turn off the heat and add the coriander, lemon juice and lemon zest. Garnish with coriander and lemon slices

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