THE TELEGRAPH – Done in about 20 minutes, so a perfect midweek supper. Make sure you scrunch your spring onions to get them pickling – this speedy limey pickle brings the fresh kick that’s needed.
• Three peppers, cut into matchsticks
• Two carrots, cut into matchsticks
• Vegetable oil, for frying
• Two-and-a-half tsp sesame oil
• One packet of egg noodles
• Six spring onions
• Juice of one lime
• One tbsp peanut butter
• One tin of coconut milk (400g)
• Four tbsp soy sauce
• Fresh coriander, chopped
• Peanuts, to serve
1. Add the peppers and carrots to a wok with a splash of vegetable oil.
Cook on high so they start charring. Once the vegetables are charred but still firm, remove them from the heat. Add them to a bowl and add one-and-a-half teaspoons of the sesame oil to them.
2. Cook the egg noodles in a saucepan according to the packet instructions.
3. Finely chop the spring onions and add them to a bowl. Squeeze over the lime juice and add a big pinch of salt. Scrunch everything together – this will pickle the spring onions and take away the strong flavour.
4. Back to the wok. First, wipe out the excess oil. Then add a tablespoon of peanut butter, the coconut milk and the soy sauce. Mix everything together and bubble over a high heat until you have a nice thick sauce.
5. Drain the noodles and pour them into the wok. Add the sesame vegetables, and stir everything together.
6. Tip in your spring onions, add a teaspoon more of sesame oil and mix everything together. Scatter in some coriander and peanuts, and serve it all up.