Peanut Noodle Stir-Fry

Ingredients

In Chinese Buddhist cuisine, the original Burmese Pihlohlo mwehng is adapted to exclude meat and seafood, as per the vegetarian principles of this cuisine. Additionally, the Chinese Buddhist version incorporates traditional Chinese stir-frying techniques and flavors, such as the use of soy sauce, ginger, and garlic. The dish also features a variety of Chinese vegetables commonly used in this cuisine. We alse have the original recipe for Pihlohlo mwehng, so you can check it out.

• 200g (7oz) Chinese wheat noodles 200g (7oz) Chinese wheat noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5oz) snow peas, trimmed 100g (3.5oz) snow peas, trimmed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons peanut butter 2 tablespoons peanut butter
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1/4 cup (30g) roasted peanuts, chopped 1/4 cup (30g) roasted peanuts, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 2g
• Carbohydrates (total, sugars): 48g, 9g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the Chinese wheat noodles according to package instructions. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and grated ginger to the wok and stir-fry for 1 minute until fragrant.
4. 4.
   Add the sliced red bell pepper, julienned carrot, and snow peas to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
5. 5.
   In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, and honey until well combined.
6. 6.
   Pour the sauce over the stir-fried vegetables in the wok and toss to coat evenly.
7. 7.
   Add the cooked noodles to the wok and toss gently to combine with the sauce and vegetables.
8. 8.
   Cook for an additional 2-3 minutes until the noodles are heated through.
9. 9.
   Remove from heat and garnish with chopped roasted peanuts and fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chinese wheat noodles — Cook the noodles according to package instructions, but make sure to slightly undercook them as they will continue to cook when stir-fried with the vegetables.
• Peanut butter — Use natural peanut butter without added sugar or oil for a healthier and more authentic flavor.

Tips & Tricks

• For added protein, you can toss in some tofu cubes or edamame beans during the stir-frying process.
• Feel free to customize the vegetable selection based on what is in season or your personal preferences.
• Adjust the sweetness and saltiness of the sauce according to your taste by adding more honey or soy sauce, respectively.
• To make the dish spicier, add a dash of chili oil or red pepper flakes.
• Leftovers can be enjoyed cold as a refreshing noodle salad.

Serving advice

Serve the Peanut Noodle Stir-Fry hot as a main course or as a side dish alongside other Chinese Buddhist delicacies. It pairs well with steamed rice and a side of pickled vegetables.

Presentation advice

Garnish the dish with a sprig of fresh cilantro and a sprinkle of chopped roasted peanuts for an appealing presentation. Serve it in a vibrant bowl to showcase the colorful stir-fried vegetables.