Contributed by Jennifer Peachey (adapted from the Great Green Cookbook)

Serves 3-4.

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
2-4 cups of finely sliced seasonal vegetables (celeriac, carrots, peppers)
175g noodles, cooked and drained well
300ml sweet and sour sauce
2 tbsp chopped peanuts

Instructions

Heat oil in a large frying pan and toss in the prepared vegetables. Stir-fry for 4 minutes, turn heat down, add 2-3 tbsp of water, cover with a lid and steam for 8-10 minutes, or until vegetables are tender. Mix in the noodles and the sweet and sour sauce, and mix thoroughly. Serve immediately, sprinkled with chopped peanuts and garnish with a sprig of fresh cilantro.

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