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Noodles with mushrooms & roasted peanuts

Method

  • Soak the shiitakes in very hot water for 30 mins. Then drain well, discard the stalks and slice the caps. 
  • At the same time, dry roast the peanuts in the oven (or toast them in a non-stick pan) until golden. 
  • Soak the noodles in boiling water until separated. Drain well. 
  • Then heat a little oil in a large wok (or heavy-bottomed pan) and sauté the onion and capsicum with all the mushrooms until well coated and sealed, continually tossing. 
  • Add ½ cup stock, the soy and kecap manis. Stir well and cook until the vegies are tender, adding more stock if needed. 
  • Then add the noodles, bok choy, spring onions, bean shoots and peanuts. Toss to wilt the vegies and warm through. 
  • Serve with the bottle of soy on the side.

Ingredients

  • 6 shiitake mushrooms
  • 1 cup unsalted, roasted peanuts
  • 1-2 packets Singapore (or any other) noodles
  • peanut (or vegetable) oil
  • 1 red onion, cut into wedges
  • 1 red capsicum, cored, seeded & sliced
  • 8 button mushrooms, quartered
  • ½-1 cup vegetable (or chicken) stock
  • a splash of soy sauce
  • a good slurp of kecap manis (Indonesian sweet soy sauce)
  • 2 bunches bok choy, shredded
  • 3 spring (green) onions, shredded
  • a handful of bean shoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm