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Spicy peanut noodles


Serves: 4
timePrep time: 20 mins
timeTotal time:
Spicy peanut noodles
Recipe photograph by Mike English

Spicy peanut noodles

This speedy stir fry will feed a hungry crowd and only takes 20 minutes to prepare

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
575Kcal
Fat
28gr
Saturates
4gr
Carbs
58gr
Sugars
11gr
Fibre
8gr
Protein
18gr
Salt
3gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 200g mushrooms, 1 sliced
  • 1½ tbsp medium curry powder, plus 1 tsp
  • 2 tbsp sunflower oil
  • 200g dried vermicelli rice noodles (we used Ko-Lee)
  • a large pinch of ground 2 turmeric
  • 5 garlic cloves, finely chopped
  • 25g root ginger, peeled and grated
  • ½ tsp chilli flakes
  • 1 x 600g pack sweet and crunchy stir-fry veg
  • 3-5 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp light brown sugar
  • juice of 1 large lime
  • ½ 30g pack coriander, roughly chopped
  • 100g salted peanuts, chopped

Step by step

  1. Toss the mushrooms with 11⁄2 tablespoons of the curry powder, 1 tablespoon of oil and some seasoning in a bowl, then set aside. Put the noodles in a large bowl and cover with a kettleful of just-boiled water, plus a pinch of salt. Set aside for 5 minutes then drain well, return to the bowl and toss with the remaining curry powder and the turmeric.
  2. Heat a large wok or frying pan and, when very hot, stir-fry the mushrooms for 3 minutes until browned, then add the garlic, ginger and chilli flakes and stir-fry for 30 seconds. Remove to a plate. Heat the rest of the oil then add the mixed veg and stir-fry for a further 2-3 minutes until just tender. Add the noodles and the mushrooms, toss together with tongs and stir-fry for a further minute to reheat.
  3. Mix 3 tablespoons of soy sauce, sesame oil, sugar and lime juice together in a small bowl then toss through the noodles with half the coriander and most of the peanuts. Taste and see if it needs more soy sauce. Divide between 4 bowls and top with the remaining coriander and the peanuts.
    Tip
    Make it gluten free
    Use tamari instead of soy sauce 

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