A fusion of vegetable-packed noodles and Indian peanut chutney, this simple dish is perfect for busy weeknights. You can use your favorite noodles (I go with udon or sometimes soba), and add whatever vegetables you have on hand. The real star is the chutney: A simple blend of raw peanuts, cumin, and red chile powder, it's the condiment my family fights over, it's that good. The chutney's sweet creaminess cuts through the savory pungency of the soy sauce–laden noodles, resulting in a delightful meal that tastes even better with red chile garlic sauce. —Annada Rathi
broccoli florets, chopped into 1-inch pieces
red bell pepper, chopped into 1-inch pieces
thinly sliced scallions, divided
peanut chutney, prepared above
1 to 2 tablespoons
light soy sauce, to taste
In This Recipe
Roast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.
In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.
Indian peanutty noodles
Cook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.
Heat the vegetable oil in a skillet. Add broccoli and saute for 5 minutes. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Add half of the scallions and let cook for a minute.
Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.
Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.
Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.