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 | mushrooms, sliced |
| 2 tsp. | curry powder |
| 4 tbsp. | sesame oil |
| 200 g | Wok noodles |
| 1 tsp. | turmeric, ground |
| 3 | cloves of garlic, diced |
| 1 | thumb-sized piece of ginger, grated |
| 1 bunch | spring onions, cut into thin rings |
| 1 | red bell pepper, cut into thin strips |
| 100 g | sugar snap peas, cut into strips |
| 1/2 tsp. | chilli flakes |
| 5 tbsp. | soy sauce |
| 1 | lime, juice |
| 1 tbsp. | brown sugar |
| 80 g | salted peanuts |
Instructions
Step 1 of 4:
Toss the mushrooms with 2 tbsp. oil and curry powder. Cook the noodles according to the package instructions, then drain and set aside.
Step 2 of 4:
Heat 1 tbsp. oil in the Wok and stir-fry the mushrooms with the garlic, ginger, and chili over very high heat for 3-4 minutes. Season with salt and pepper, then remove.
Step 3 of 4:
Add the remaining oil to the Wok and stir-fry the vegetables as well (set aside a few green spring onions for garnish) for about 3-4 minutes. They should still have a nice bite! Add the noodles and mushrooms and mix everything well. Reduce the heat slightly.
Step 4 of 4:
Mix the soy sauce, lime juice, and sugar, fold in with the peanuts, and serve.
