Stir-fry Veggie Noodles with Soya-Honey-Peanut Dressing

Oh, I LOVE roasted peanuts.  

I like to snack on them plain or also love it when they are added into a dish. They bring along a whole new dimension to the dish that they are added into. Be it a simple Poha, Vermicelli upma or Sabudana Vadas... the crunchiness of peanuts enhances the dish many levels. And Snickers! Oh, that is a my favourite chocolate, again for the crunchy peanuts that it contains. 

Apparently the people of Thailand also love peanuts. Peanuts is a common ingredient in Thai cuisine and it also happens to be a cuisine I love!

I am yet to try the Thai Peanut Noodles prepared the authentic way. I guess there are a lot more elements to it and more prep time. But when I come across a quick-fix recipe for any dish, that would be my choice! So today, we will be making a dish that has hints of Thai flavours in it, a dish that is very simple to put together and one that is absolutely YUM!

I was out shopping today and returned home well past 2 in the afternoon. Being home alone and having only my tummy to feed, I decided to get experimental. But the tummy was hungry and I did not have too much time to invest in cooking. I decided to try my hands at this recipe that I came across the other day. Oh, it turned out to be totally delicious. This recipe gets done in a jiffy! 

This was the first time I was pairing peanuts with noodles and I absolutely loved the crunchiness it gave to the dish. The awesomely simple yet flavourful dressing is the taste giver here. 

So this noodles is a lovely combination of delicate flavours intricately woven together and blended with the crunchy veggies, noodles and peanuts... ah, food heaven! :)

Adapted from here.
Makes: 1 big bowl
Prep Time: 10 mins
Cooking Time: 10 mins


Ingredients
Noodles - 250 grams
Oil - 1 tbsp (you can use peanut oil for extra flavouring. I used Olive Oil)
Garlic - 4-5 pods, peeled

Green Bell Pepper | Capsicum - 1 small

Baby Corn - 3
Onion - 1 small
Carrot - 1 small
Salt - to taste

Dressing
Soya Sauce - 2 tbsp

Lemon Juice - 4 tbsp

Honey - 1 tbsp

Coriander - 2-3 tbsp, finely chopped
Pepper Powder - 1/2 tsp
Chilli Flakes - 1/4 tsp
Sesame | Til Oil - 1 tsp

Peanuts - 1/4 cup, roasted and crushed

Method:

• Finley chop the garlic, onions into thin slices. Cut the bell pepper, baby corn and carrots into sticks.
• Heat a pan, add in a tbsp of oil. Toss in the garlic, onions, carrots, baby corn and stir.
• Add a pinch of salt and allow the veggies to cook a little. Ensure they retain their crunch and don't get over cooked. 
• After they are cooked, remove from flame and transfer the veggies into a big mixing bowl.
• Cook the noodles as directed on the packet: Boil sufficient water, bring it to boil, and then toss in the noodles and cook for 2 minutes, while occasionally stirring. Drain the noodles using a colander and then wash under running water to stop the cooking and to ensure the noodles do not overcook. Sprinkle some oil over the cooked noodles and keep aside for a minute. 

• Then, toss in the noodles into the bowl of veggies.
• Now, to put together the dressing, whisk together all the ingredients listed under Dressing, in a small bowl.
• Pour this dressing over the noddles and veggie mixture. Add in a portion of the crushed peanuts and gently toss using tongs, salad spoons or just your hands, to combine all the ingredients. 
• Top with the remaining crushed peanuts and serve!