15-minute spicy peanut noodles with mushrooms and kale - a satisfying and quick vegetarian meal
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5 from 1 vote

15-minute spicy peanut noodles with mushrooms and kale

Spicy peanut noodles with mushrooms and kale – a quick, delicious and satisfying vegetarian meal. Add smoked tofu for a protein boost.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 -3 servings
Author: Lucy Parissi | Supergolden Bakes


  • 300 g | 10 1/2oz button chestnut mushrooms sliced in half
  • 300 g | 10 1/2oz kale leaves rib removed
  • 300 g | 10 1/2oz fresh egg noodles straight to wok noodles
  • 150 | 5.3oz firm tofu optional
  • 60 g | 2oz cashews or peanuts to garnish
  • sesame oil to fry
  • salt to season if needed
  • pinch chilli flakes to serve
  • lime wedges to serve
  • <br>
  • <b>For the peanut sauce</b>
  • 3 heaping tablespoons smooth peanut butter sugar-free preferably
  • 2 large garlic cloves sliced or minced
  • 1 red chilli deseeded and finely diced
  • small piece fresh ginger peeled and finely diced
  • 1 tbsp soy sauce
  • 2 tbsp sriracha
  • juice of a small lime


  • Place all the ingredients for the peanut sauce in a mini chopper or blender and process to a smooth paste, thinning with a little warm water if necessary.
  • Dry fry the cashews or peanuts in a frying pan until toasted. Roughly chop.
  • Heat a tablespoon of sesame oil in a wok and fry the mushrooms for a couple of minutes. If you are using tofu you can add it now as well.
  • Add the peanut sauce, noodles and kale and cook for 10-12 minutes, tossing with tongs to coat in the sauce, until the kale is soft. If the wok is getting dry add a touch more sesame oil, water or lime juice. Taste and season with salt if necessary.
  • Serve sprinkled with the cashews or peanuts with extra lime wedges on the side and a pinch chilli flakes.