Spicy Peanut Noodles
Today, @tinastausendschoen shares a recipe for Spicy Peanut Noodles made in the Adamant® wok.
The Adamant® wok, with its authentic Chinese wok shape, is ideal for crispy yet gentle stir-frying. It features a particularly scratch-resistant, water-based non-stick coating and is suitable for all stovetops, including induction.
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 200 g | Sliced mushrooms |
| 2 tsp | Curry powder |
| 4 tbsp | Sesame oil |
| 200 g | Wok Noodles |
| 1 tsp | Ground turmeric |
| 3 cloves of garlic, diced | |
| 1 | Thumb-sized piece of ginger, grated |
| 1 bunch of spring onions, finely sliced into rings | |
| 1 | red bell pepper, in fine strips |
| 100 g | Sugar snap peas, cut into strips |
| 1/2 tsp | Chili flakes |
| 5 tbsp | Soy sauce |
| 1 | Lime, juice |
| 1 tbsp | brown sugar |
| 80 g | salted peanuts |
Instructions
Step 1 of 4:
Mix mushrooms with 2 tbsp oil and curry powder. Prepare noodles according to package directions, then drain and set aside.
Step 2 of 4:
Heat 1 tbsp oil in the wok and stir-fry the mushrooms with garlic, ginger, and chili for 3-4 minutes over high heat. Season with salt and pepper, then remove.
Step 3 of 4:
Add the remaining oil to the wok and stir-fry the vegetables (set aside some green onions for garnish) for about 3-4 minutes. They should still be crisp-tender! Add the noodles and mushrooms, mix everything well. Reduce heat slightly.
Step 4 of 4:
Mix soy sauce, lime juice, and sugar, then fold into the dish along with the peanuts and serve.
