Spicy Peanut Noodles
Today, @tinastausendschoen is sharing a recipe for Spicy Peanut Noodles from the Adamant® Wok.
The Adamant® Wok is ideal for crisp, gentle cooking thanks to its original Chinese wok shape. The wok features a particularly scratch-resistant, water-based non-stick coating and is suitable for all types of cooktops, including induction. You can flip pancakes in no time. Swing metal spatulas with confidence. You can sear at high heat or cook gently, let sauces bubble until all ingredients have come together into a harmonious whole. And finally, proudly bring the result to the table. Our Adamant® Collection makes all of this effortless. After eating, cleaning is just as easy. Made in Germany for the highest standards.
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.
