Peanut Noodles | Dinners | Umami

Ingredients

• 200g rice vermicelli noodles (check label – should be soy-free)
• 1 tbsp olive oil or avocado oil
• 2 garlic cloves, minced
• 1 tsp fresh grated ginger
• 1 small onion, finely sliced
• 1 carrot, julienned or shredded
• ½ red pepper, thinly sliced
• 1 small courgette or handful of shredded cabbage
• 1 handful sugar snap peas or green beans, halved
• 1½ tsp mild curry powder
• ½ tsp turmeric (optional, for extra colour)
• Pinch of chilli flakes or fresh red chilli (optional)
• 1 tbsp balsamic vinegar or rice vinegar
• ½ tbsp maple syrup
• 1 tsp Maggi seasoning (check that yours is soy-free)