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5.0 from 3 votes

15-minute spicy peanut noodles with mushrooms and kale

Spicy peanut noodles with mushrooms and kale – a quick, delicious and satisfying vegetarian meal. Add smoked tofu for a protein boost.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 -3 servings

Ingredients

  • 300 g | 10 1/2oz button chestnut mushrooms sliced in half
  • 300 g | 10 1/2oz kale leaves rib removed
  • 300 g | 10 1/2oz fresh egg noodles straight to wok noodles
  • 150 | 5.3oz firm tofu optional
  • 60 g | 2oz cashews or peanuts to garnish
  • sesame oil to fry
  • salt to season if needed
  • pinch chilli flakes to serve
  • lime wedges to serve
  • <br>
  • <b>For the peanut sauce</b>
  • 3 heaping tablespoons smooth peanut butter sugar-free preferably
  • 2 large garlic cloves sliced or minced
  • 1 red chilli deseeded and finely diced
  • small piece fresh ginger peeled and finely diced
  • 1 tbsp soy sauce
  • 2 tbsp Sriracha
  • juice of a small lime

Instructions

    Cup of Yum
  1. 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.
  2. Dry fry the cashews or peanuts in a frying pan until toasted. Roughly chop.
  3. 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.
  4. 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.
  5. Serve sprinkled with the cashews or peanuts with extra lime wedges on the side and a pinch chilli flakes.