Rainbow Noodles

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

Step 1

Boil the noodles according to packet instructions. Drain and set aside.

Step 2

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.

Step 3

Add the carrot and zucchini and stir-fry for a minute.

Step 4

Into a small container add soy sauce, Thai Sweet Chilli Sauce, lime juice and chicken stock, close the container and shake until combined.

Step 5

Pour the dressing into the frying pan and bring to the boil, simmer for a minute until the vegetables softened.

Step 6

Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander, chilli and serve.