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Sweet & Sour Noodles
with Snow Peas, Mushrooms & Peanuts
20 min
Vegetarian
Plant-Forward
i
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Recipe only available for Friday delivery.
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2 Servings
- Est. 720 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
To make the dynamic sauce for this vegetarian noodle dish, you’ll combine tangy tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree—with sweet chili sauce and umami-rich black bean sauce. It’s all complete with a garnish of roasted peanuts for delightful crunch and nutty flavor in each bite.
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fresh
ingredients
Title
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½ lb Fresh Lo Mein Noodles (Previously Frozen)
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4 oz Snow Peas
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2 cloves Garlic
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1 Red Onion
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4 oz Cremini Mushrooms
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2 tsps Tamarind Paste
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3 Tbsps Roasted Peanuts
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3 Tbsps Sweet Chili Sauce
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Light Brown Sugar
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2 Tbsps Crème Fraîche
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2 Tbsps Black Bean Sauce
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the tamarind paste, sweet chili sauce, black bean sauce, sugar, and 1/4 cup of water.
2
Cook the vegetables & sauce:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the snow peas, sliced onion, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat.
3
Cook the noodles:
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish the noodles & serve your dish:
Add the cooked vegetables and sauce to the pot of cooked noodles. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until combined and the noodles are coated. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the tamarind paste, sweet chili sauce, black bean sauce, sugar, and 1/4 cup of water.
2
Cook the vegetables & sauce:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the snow peas, sliced onion, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat.
3
Cook the noodles:
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish the noodles & serve your dish:
Add the cooked vegetables and sauce to the pot of cooked noodles. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until combined and the noodles are coated. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy!
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