The weekends are when I do a lot of my cooking and recipe testing as I have more time to spend in the kicthen. This does however result in lots of odds and ends leftover in the fridge. These leftovers are a great way to come up with a quick and easy meal for after work and especially on a Monday night when all you want to do is crash on the sofa after a busy start to the week!
This recipe is one of my favourites to use up any leftover vegetables in the fridge. You can throw in whatever you have. I have used some mange tout, red pepper, spring onions and beansprouts but you can easily add some broccoli or carrots that are leftover from a Sunday roast. I always make a big pan of noodles and also have them the following day for lunch. And it’s a great one for those meat free Mondays!
The dish is topped with a quick and easy peanut dressing and scattered with plenty of sesame seeds.
1 tbspn dark soy sauce
1 tbpsn smooth peanut butter
Juice of 1 lime
200g egg noodles (cooked according to packet instructions)
Half a red pepper (finely sliced)
1 onion (peeled and finely sliced)
2 spring onions (finely chopped)
Handful of mange tout (cut in half)
Handful of beansprouts
2 red chillies (finely chopped)
Handful of peanuts
1 tbpsn sesame seeds
- Heat 1 tbpsn sunflower in a large frying pan/ wok. Add the onions, red peppers, mange tout, beansprouts and chillies and cook on a medium heat for a couple of minutes.
- In the meantime prepare the dressing: add the peanut butter, soy sauce and lime juice and whisk together until smooth.
- Add the noodles to the pan and mix well. Pour in the dressing and the sesame seeds and give everything a good mix.
- Take the pan off the heat. Add a dash of soy sauce and black pepper and stir in the spring onions and coriander. Scatter with some peanuts and serve!