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| Sypriss' StirFry |
Sypriss' Stir Fry (Add any of your favorite vegetables to this quick lunch recipe) 7 ounces medium Chinese egg noodles 2 tablespoons olive oil 2 garlic cloves, crushed 1 large onion, roughly chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and roughly chopped 12 ounces zucchini, roughly chopped 3/4 cup roasted unsalted peanuts, roughly chopped FOR THE DRESSING; 1/4 cup olive oil 1 fresh red Chile, seeded and finely chopped 3 tablespoons snipped fresh chives 1-2 tablespoons balsamic vinegar salt and pepper 1) Cook the noodles according to the package instructions and drain well. 2) Meanwhile, heat the oil in a very large frying pan or wok - cook the garlic and onion for 3 minutes over medium heat, until they begin to soften and brown. Add the peanuts and cook for 1 minute more. 3)Whisk together the olive oil, Chile, chives and vinegar to taste. Season with salt and pepper. 4)Toss the noodles into the vegetables and stir-fry to heat through. Add the dressing, stir to coat and serve immediately, garnished with fresh chives. |
