Cumin-Spiced Wonton Noodles with Vegetables & Peanuts

Cumin-Spiced Wonton Noodles

with Vegetables & Peanuts

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 510 Cals/serving
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Classic northern Chinese flavors of cumin and Sichuan peppercorn give irresistible spice to these easy wonton noodles. A trio of cabbage, carrots, and mushrooms—stir-fried with the tender noodles—adds heartiness and contrasting texture.

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, combine the cumin-Sichuan sauce, hoisin sauce, ponzu sauce, and vinegar.

Cook the vegetables:
2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage, carrots, and white bottoms of the scallions. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.

Cook the noodles:
3 Cook the noodles:

While the vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Reserving 1/2 cup of the noodle cooking water, drain thoroughly. Rinse the cooked noodles under warm water to prevent sticking.

Finish the noodles & serve your dish:
4 Finish the noodles & serve your dish:

To the pan, add the cooked noodles, sauce, and half the reserved noodle cooking water. Cook, stirring vigorously, 1 to 2 minutes, or until coated. (If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, combine the cumin-Sichuan sauce, hoisin sauce, ponzu sauce, and vinegar.

2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage, carrots, and white bottoms of the scallions. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.

Cook the vegetables:
Cook the noodles:
3 Cook the noodles:

While the vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Reserving 1/2 cup of the noodle cooking water, drain thoroughly. Rinse the cooked noodles under warm water to prevent sticking.

4 Finish the noodles & serve your dish:

To the pan, add the cooked noodles, sauce, and half the reserved noodle cooking water. Cook, stirring vigorously, 1 to 2 minutes, or until coated. (If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!

Finish the noodles & serve your dish: