Stir-Fry Noodles with Jalapenos and Peanuts

Total Time:
25 min
10 min
15 min

4 servings

  • 1 pound fresh noodles
  • 1 teaspoon sesame oil
  • 1 teaspoon peanut oil
  • 3 scallions, white and green parts separated and sliced on the bias
  • 2 cloves garlic, smashed and finely chopped
  • One 1-inch piece fresh ginger, peeled and finely grated
  • 1/2 jalapeno, seeded and cut into brunoise
  • 2 medium carrots, julienned
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 1 cup napa cabbage, chiffonade
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 cup peanuts, coarsely chopped
  • Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, 5 to 6 minutes. Strain and immediately rinse with cold water, and then transfer to a bowl and toss with the sesame oil.

  • Coat a large straight-sided saute pan with the peanut oil and toss in the white scallions, the garlic, ginger and jalapenos. Cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes, and then add cabbage and cook 1 minute longer. Sprinkle in the green scallions.

  • Stir in the soy and rice wine vinegar. Toss in the cooked noodles, stir to combine and cook until the noodles are hot and nicely coated.

  • Transfer to a serving dish and sprinkle with the peanuts.

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