Enjoy this healthy dinner recipe from RTE's Operation Transformation
100g dried wholewheat noodles
1 red pepper
1 yellow pepper
1 green pepper
3 scallions handful natural skinned peanuts (10g)
1 tbsp rapeseed oil (15g)
1 tsp natural peanut butter (5g)
160g tin coconut milk
2 tbsp reduced sodium soy sauce (30g)
Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet. Drain and quickly refresh under cold running water to prevent further cooking.
Cut each pepper in half and remove and discard the seeds and cores, then thinly slice. Trim and thinly slice the scallions.
Heat a wok or large frying pan over a medium to high heat. Dry roast the peanuts, tossing regularly until evenly coloured. Tip on to the chopping board and once they have cooled down, roughly chop. Set aside.
Add the oil to the wok and swirl up the sides, then add the peppers and stir-fry for a couple of minutes until the peppers begin to pick up a bit of colour. Tip in the scallions and stir-fry for another minute.
Add the peanut butter, coconut milk and soy sauce to the wok and mix everything together. Bubble over a high heat until you have a nice thick sauce. Add the noodles and mix again until evenly combined and heated through. Divide into bowls and scatter the peanuts on top to serve.
