Spicy Vegetable Noodles

Course: Main Course, Side Dish

Cuisine: Chinese

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

Calories: 637kcal

Author: Lord Byron's Kitchen

Spicy Vegetable Noodles are one of our favourite make-it-at-home take out dishes. The recipe is easy to follow, the ingredients are inexpensive, and the flavours are adaptable to your personal tastes. These are the types of noodles that you just cannot stop eating!

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Ingredients

454 grams chow mien noodles, cooked according to package instructions
1 cup unsalted peanuts, chopped
1 large onion, finely chopped
1 large red bell pepper, sliced 1/4 inch thick
1 large green bell pepper, sliced 14 inch thick
2 cloves garlic, minced
1 tablespoon ginger, grated
1/2 teaspoon dried red chili flakes
4 cups cabbage, thinly sliced (I used savoy cabbage
1/4 cup peanut butter, smooth
1/4 cup hoisin sauce
3 tablespoons soy sauce
3 tablespoons vegetarian Worcestershire sauce
2 tablespoons olive oil
2 tablespoons sesame oil
1/2 cup green onions, sliced
1/2 teaspoon ground black pepper

Instructions

In a large sauté pan or wok on medium heat, begin by heating the olive oil and the sesame oil. Add the onions and sauté for a few minutes until they become translucent.
Add the garlic, peppers, ginger, and chilies. Cook for at an additional 3-4 minutes.
Add the cabbage and cook until slightly wilted - approximately 2-3 minutes.
While the cabbage is cooking, prepare your noodles according to the directions on the package.
Once the cabbage is done, add the hoisin sauce, Worcestershire sauce, soy sauce, and peanut butter. Stir well to coat all of the vegetables.
Add the noodles to the pan along with the green onions. At this point, add the black pepper as well.
Toss to coat all of the noodles. Fry the noodles for 2 minutes.
Add the peanuts and green onions. Cook for 2 more minutes.
Plate and top with fresh green onions. You can certainly add sesame seeds too if you prefer. Serve immediately.

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