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Spicy Noodles With Spring Vegetables And Peanut Sauce

vegetables, stirfry - other

1 package egg-- Free noodles
2 tablespoons peanut oil
2 cloves garlic; crushed
1 ounces green beans
3 zucchini; julienned
1 bunch radishes; sliced
1 pound mushrooms; sliced
1 bunch green onions; chopped
3 carrots; julienned
1 de-seeded red pepper; cut into strips
1 fresh coriander; as garnish
----sauce----
2 tablespoons peanut oil
1 large chili; chopped
1 tablespoon lemon juice
2 tablespoons sugar
3 tablespoons ground roasted peanuts
3/4 cup coconut milk

Cook the noodles according to the packet instructions, refresh in cold water, drain and set aside. Steam the zucchini, carrots and green beans until almost cooked, and set aside. In a wok or large frying pan, heat two tablespoons of the oil then add the spring onions, garlic, radish, mushrooms and red pepper. Stir-fry for 5 minutes, then remove the vegetables with a slotted spoon and put to one side. To make the sauce, heat two tablespoons of oil in the pan, add the rest of the sauce ingredients and stir constantly until you have a thick sauce. Pile the noodles on to a large serving plate, top with the vegetables, then cover with the sauce. Garnish with coriander.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: Serves 4

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