Spicy Peanut Noodles with Cabbage and Carrots
Peanut noodles packed with vegetables and with the perfect spicy kick.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 250 g medium egg noodles
- 1 tbsp vegetable oil
- 1 tbsp ginger (grated)
- 2 clove garlic
- 1 head Chinese cabbage sliced (700g/3 cups)
- 1 carrot (julienned)
- 3 tbsp smooth peanut butter
- 1 tbsp brown sugar or white sugar
- 2 tbsp sesame oil
- 2 tbsp Chinese Shaohsing cooking wine (or 1 tbsp rice vinegar)
- 4 tbsp soy sauce
- 1/2-1 tsp dried chilli flakes
- 2 tbsp hot water
- 2-3 green onions
Instructions
- 1
Cook the noodles according to package instructions. Drain and rinse under cold water.
- 2
Mix the peanut butter, sugar, sesame oil, Chinese cooking wine, soy sauce, chilli flakes and hot water. Set aside till needed.
- 3
Heat the vegetable oil in a wok or a large pan, add the grated ginger and minced garlic and stir fry for a few seconds, then add the carrots and cabbage and stir fry over high heat for 5 minutes until the vegetables are slightly browned but still retain their bites.
- 4
Add the noodles and the sauce along with the green onions, stir to coat. Taste and add more salt if needed and a dash of sesame oil. Serve with sesame seeds, sliced green onions and Chinese chilli oil on the side.