250g egg noodles
1 tbls oil 1 red pepper, finely sliced
2 spring onions, finely sliced
1 tsp MA’s Garlic Paste
2 carrots, (peeled into ribbons with vegetable peeler)
1 medium green zuccini, (peeled into ribbons with a vegetable peeler, then shredded)
3 tbsp soy sauce
2 tbsp Dad’s Garden Thai Sweet Chilli Sauce Juice of a lime
1 ½ tbls of MA’s Chicken Stock Powder (mixed with 150ml water)
25g roasted peanuts, lightly crushed
1 red chilli, roughly chopped
2 tbsp fresh coriander, chopped
Boil the noodles according to packet instructions. Drain and set aside.
Heat the oil in a deep frying pan over high heat and fry the pepper for 2 minutes. Add the spring onion and garlic paste and temper for another minute.
Add the carrot and zucchini and stir-fry for a minute.
Into a small container add soy sauce, Thai Sweet Chilli Sauce, lime juice and chicken stock, close the container and shake until combined.
Pour the dressing into the frying pan and bring to the boil, simmer for a minute until the vegetables softened.
Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander, chilli and serve.