Rainbow noodles recipe
 A healthy and delicious noodle dish that will feed the whole family. Each serving provides 259 kcal, 7g protein, 38g carbohydrates (of which 1g sugars), 7g fat (of which 1g saturates), 6g fibre and 2g salt. 250g/9oz wholewheat egg noodles1 tbsp vegetable oil1 red pepper, seeds removed and finely sliced1 small bunch spring onions, finely sliced 2 garlic cloves, finely chopped2 large carrots, peeled into ribbons with vegetable peeler1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded3 tbsp soy sauce2 tbsp sweet chilli sauce1 lime, juice only150ml/5fl oz vegetable stock25g/1oz roasted unsalted peanuts, lightly crushed2 tbsp roughly chopped fresh coriander1 red chilli, roughly chopped 250g/9oz wholewheat egg noodles 1 tbsp vegetable oil 1 red pepper, seeds removed and finely sliced 1 small bunch spring onions, finely sliced 2 garlic cloves, finely chopped 2 large carrots, peeled into ribbons with vegetable peeler 1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded 3 tbsp soy sauce 2 tbsp sweet chilli sauce 1 lime, juice only 150ml/5fl oz vegetable stock 25g/1oz roasted unsalted peanuts, lightly crushed 2 tbsp roughly chopped fresh coriander 1 red chilli, roughly chopped Method Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve. Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside. Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside. Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute. Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute. Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined. Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined. Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened. Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened. Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve. Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.