Coconut & Lemongrass Wonton Noodles with Mushrooms, Bok Choy, & Peanuts

Coconut & Lemongrass Wonton Noodles

with Mushrooms, Bok Choy, & Peanuts

40 MIN
2 Servings
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From the Test Kitchen

At the heart of tonight’s Thai-style dish is the satisfying combination of tender wonton noodles and a sweet coconut milk broth—elevated with Thai staples like fragrant lemongrass and a bird’s eye chile. For incredible flavor, we’re sautéing the aromatics with sweet peppers, mushrooms, and crisp bok choy. A few wonton noodles, fried until golden, finish it all off with contrasting crunch. (Chefs, the bird’s eye chile may be small, but it packs a potent punch. Removing the seeds can help tame the chile’s fiery heat.)

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium saucepan of salted water to boiling on high. Wash and dry the fresh produce. Quarter the mushrooms. Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core. Peel and mince the ginger. Cut off and discard the stem ends of the sweet peppers. Quarter lengthwise, then remove and discard the ribs and seeds. Cut off and discard the root ends of the bok choy; separate the leaves. Quarter the lime. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems. Cut off and discard the stem end of the chile pepper; halve crosswise. (For a milder dish, remove and discard the seeds.) Thoroughly wash your hands immediately after handling the chile pepper.

Make the crispy noodles:
2 Make the crispy noodles:

In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Using your hands, carefully separate the noodles. Once hot enough that a noodle sizzles immediately when added, add ¼ of the noodles in a single, even layer. Cook, occasionally tossing to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place. Carefully discard any excess oil. Wipe out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single, even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the lemongrass, ginger, sweet peppers, and chile pepper; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the leaves are slightly wilted.

Make the broth:
4 Make the broth:

Add the coconut milk (shaking the can just before opening), Golden Mountain sauce, and sugar to the pan; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the broth is slightly thickened. Turn off the heat.

Cook the noodles:
5 Cook the noodles:

While the broth cooks, add the remaining noodles to the saucepan of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 dishes.

Finish the noodles & plate your dish:
6 Finish the noodles & plate your dish:

Add the juice of 2 lime wedges and the cilantro to the pan of cooked vegetables and broth; stir to combine. Carefully remove and discard the chile pepper. Season with salt and pepper to taste. Divide the cooked vegetables and broth between the dishes of cooked noodles. Garnish with the crispy noodles, peanuts, and mint (tearing the leaves just before adding). Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a medium saucepan of salted water to boiling on high. Wash and dry the fresh produce. Quarter the mushrooms. Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core. Peel and mince the ginger. Cut off and discard the stem ends of the sweet peppers. Quarter lengthwise, then remove and discard the ribs and seeds. Cut off and discard the root ends of the bok choy; separate the leaves. Quarter the lime. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems. Cut off and discard the stem end of the chile pepper; halve crosswise. (For a milder dish, remove and discard the seeds.) Thoroughly wash your hands immediately after handling the chile pepper.

2 Make the crispy noodles:

In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Using your hands, carefully separate the noodles. Once hot enough that a noodle sizzles immediately when added, add ¼ of the noodles in a single, even layer. Cook, occasionally tossing to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place. Carefully discard any excess oil. Wipe out the pan.

Make the crispy noodles:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single, even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the lemongrass, ginger, sweet peppers, and chile pepper; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the leaves are slightly wilted.

4 Make the broth:

Add the coconut milk (shaking the can just before opening), Golden Mountain sauce, and sugar to the pan; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the broth is slightly thickened. Turn off the heat.

Make the broth:
Cook the noodles:
5 Cook the noodles:

While the broth cooks, add the remaining noodles to the saucepan of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 dishes.

6 Finish the noodles & plate your dish:

Add the juice of 2 lime wedges and the cilantro to the pan of cooked vegetables and broth; stir to combine. Carefully remove and discard the chile pepper. Season with salt and pepper to taste. Divide the cooked vegetables and broth between the dishes of cooked noodles. Garnish with the crispy noodles, peanuts, and mint (tearing the leaves just before adding). Serve with the remaining lime wedges on the side. Enjoy!

Finish the noodles & plate your dish:
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