Spicy Peanut Noodles with Cabbage and Carrots
Peanut noodles packed with vegetables and with the perfect spicy kick.
Servings: 4
Ingredients
- 250g / 9oz medium egg noodles
- 1 tbsp vegetable oil
- 1 tbsp ginger grated
- 2 cloves garlic
- 1 head Chinese cabbage sliced, 700g/3 cups
- 1 carrot julienned
For the sauce
- 3 tbsp smooth peanut butter
- 1 tbsp brown sugar or white sugar
- 2 tbsp sesame oil
- 2 tbsp Chinese Shaoshing cooking wine or 1 tbsp rice vinegar
- 4 tbsp This is an affiliate link.soy sauce
- ½-1 tsp dried chilli flakes
- 2 tbsp hot water
- 2-3 green onions
Instructions
- Cook the noodles according to package instructions. Drain and rinse under cold water.
- Mix the peanut butter, sugar, sesame oil, Chinese cooking wine, soy sauce, chilli flakes and hot water. Set aside till needed.
- 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.
- 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.
Nutrition
Calories: 431kcal | Carbohydrates: 57g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 1103mg | Potassium: 460mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3089IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 3mg