Spicy Noodles with Spring Vegetables and Spicy Peanut Sauce
A colorful dish which takes very little time to prepare

1 lb noodles
3 summer squash, cut into matchsticks
3 carrots, cut into matchsticks
� lb green beans
2 tablespoons canola oil
1 bunch scallions
2 cloves garlic, minced
1 bunch radishes, halved
1 lb mushrooms
1 red pepper, cut into strips
cilantro to garnish
For the sauce:
2 tablespoons canola oil
1 large chili, chopped
1 tablespoon lemon juice
2 tablespoons sugar
3 tablespoons ground roasted peanuts
6 oz. Coconut milk
Cook the noodles as directed on the packet, refresh and set aside. Keep warm. Steam the squash, carrots and green beans and put to one side. Heat the oil in a wok and stir fry the spring onions, garlic, radishes, mushrooms and red pepper for 5 minutes. Remove the vegetables with a slotted spoon and set aside. Keep warm.
To make the sauce
Heat the oil in the wok, add the chili and fry for 2 to 3 minutes so it blends with the oil.
Add the rest of the ingredients and stir constantly until a thick sauce is formed.
To serve, arrange the noodles on a large serving plate, pile the vegetables on top then cover with the sauce. Garnish with the cilantro.
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