Annada Rathi makes Indian Peanutty Noodles

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. </p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.</p><p><a href="https://food52.com/recipes/77963-indian-peanutty-noodles"><strong>Recipe</strong></a><br />Serves 2<br /> </p><p><i>Peanut chutney</i></p><ul><li>1 cup unsalted, unroasted peanuts</li><li>1/2 teaspoon cumin powder</li><li>1/2 teaspoon red chile powder</li><li>1/4 teaspoon salt</li></ul><p><i>Indian peanutty noodles</i></p><ul><li>6 ounces udon or soba noodles</li><li>2 tablespoons vegetable oil</li><li>1 cup broccoli florets, chopped into 1-inch pieces</li><li>1 cup red bell pepper, chopped into 1-inch pieces</li><li>3/4 cup thinly sliced scallions, divided</li><li>2 tablespoons peanut chutney, prepared above</li><li>1 to 2 tablespoons light soy sauce, to taste</li></ul><p><i>Peanut chutney</i></p><ol><li>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.</li><li>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.</li></ol><p><i>Indian peanutty noodles</i></p><ol><li>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.</li><li>Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper