Cumin-Spiced Wonton Noodles with Vegetables & Peanuts

Cumin-Spiced Wonton Noodles

with Vegetables & Peanuts

30 MIN
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Cumin-Spiced Wonton Noodles with Vegetables & Peanuts
Title
time-saving
tips & techniques
Ponzu Sauce
Fresh Wonton Noodles
How To: Chop Scallions
Cremini Mushrooms
Carrots
Scallions
How To: Safely Cut Round Vegetables
Hoisin Sauce
Cabbage
How To: Hold a Chef's Knife
Peanuts
Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

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Cumin-Spiced Wonton Noodles

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:
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