Stir Fry Noodles With Jalapenos And Peanuts Food

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STIR-FRY NOODLES WITH JALAPENOS AND PEANUTS



Stir-Fry Noodles with Jalapenos and Peanuts image

Provided by Anne Burrell

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 pound fresh noodles
1 teaspoon sesame oil
1 teaspoon peanut oil
3 scallions, white and green parts separated and sliced on the bias
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

Steps:

  • 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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