Veggie Shanghai Noodle Stir-Fry
with Garlicky Toasted Peanuts
Cooking time
30 minutes
Servings
4
Calories
690 /serving
We’re nuts about this stir-fry. First of all, it doesn’t need meat to fill up everyone in the family! Secondly, fresh Shanghai noodles are a snap when it comes to cozy comforts. Quick to cook, they mingle with crisp string peas, sweet peppers and shredded cabbage sautéed with ginger, and coated in a creamy peanut butter sauce. Garnish the dish with garlicky toasted peanuts that your little peanuts will love to munch on.
We will send you:
- 300g Shredded cabbage
- 200g String peas (sugar snap peas or snow peas)
- 20g Ginger
- 3 Garlic cloves
- 2 Scallions
- 2 Sweet peppers
- 30ml Rice vinegar
- 50g Chopped peanuts
- 60g Peanut butter
- 450g Fresh Shanghai noodles
- 90ml Sweet soy sauce
Contains: Peanuts, Soy, Sulphites, Wheat
You will need:
Large pot
Peeler
Strainer
Oil
Salt & pepper (S&P)
Large high-sided pan
Whisk
Total Fat
19 g
Saturated Fat
3 g
Sodium
1050 mg
Total Carb
111 g
Sugars
31 g
Protein
22 g
Fibre
8 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Peel and mince the ginger. Mince the garlic. Core and thinly slice the sweet peppers. Thinly slice the scallions. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod.
Boil the noodles
Add the noodles to the pot of boiling water and boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Make the garlic peanuts
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic, peanuts and S&P. Toast, stirring occasionally, 1 to 2 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
Make the sauce
In a medium bowl, whisk the peanut butter, soy sauce, vinegar, ⅓ cup water and S&P.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the ginger and ½ the scallions. Sauté, 30 sec. to 1 min., until softened and fragrant. Add the sweet peppers, string peas, cabbage and S&P. Sauté, 3 to 4 min., until crisp-tender.
Make the stir-fry & serve
To the pan of vegetables, add the noodles, sauce and S&P. Cook, stirring frequently, 1 to 2 min., until heated through and combined. Divide the stir-fry between your bowls. Garnish with the garlic peanuts and remaining scallions. Bon appétit!
