15-minute spicy peanut noodles with mushrooms and kale
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 -3 servings
15-minute spicy peanut noodles with mushrooms and kale
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Spicy peanut noodles with mushrooms and kale – a quick, delicious and satisfying vegetarian meal. Add smoked tofu for a protein boost.
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Ingredients
- 300 g button mushrooms sliced in half, 10 1/2oz total
- 300 g chestnut mushrooms sliced in half, 10 1/2oz total
- 300 g kale leaves rib removed, 10 1/2oz
- 300 g egg noodles straight to wok noodles, fresh, 10 1/2oz
- 150 firm tofu optional, 5.3oz
- 60 g cashews or peanuts to garnish, 2oz
- sesame oil to fry
- salt to season if needed
- pinch chili flakes to serve
- lime wedges to serve
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- <b>For the peanut sauce</b>
- 3 peanut butter sugar-free preferably, heaping tablespoons, smooth
- 2 garlic sliced or minced, large cloves
- 1 red chili pepper deseeded and finely diced
- fresh ginger peeled and finely diced, small piece
- 1 tbsp soy sauce
- 2 tbsp sriracha
- lime juice of a small lime
Instructions
- Place all the ingredients for the peanut sauce in a mini chopper or blender and process to a smooth paste, thinning with a little warm water if necessary.
- Dry fry the cashews or peanuts in a frying pan until toasted. Roughly chop.
- Heat a tablespoon of sesame oil in a wok and fry the mushrooms for a couple of minutes. If you are using tofu you can add it now as well.
- Add the peanut sauce, noodles and kale and cook for 10-12 minutes, tossing with tongs to coat in the sauce, until the kale is soft. If the wok is getting dry add a touch more sesame oil, water or lime juice. Taste and season with salt if necessary.
- Serve sprinkled with the cashews or peanuts with extra lime wedges on the side and a pinch chilli flakes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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