Red Curry Lo Mein Stir-Fry & Candied Peanuts

🥘 Ingredients

• Thai red curry paste
  4 oz
• black pepper
  1 tsp
• broccoli
  2 unit
• butter
  8 tbsp
• cilantro
  ½ ounce
• conehead cabbage
  2 unit
• cooking oil
  1 tbsp
• green bell pepper
  2 unit
• lime
  2 unit
• lo mein noodles
  9 oz
• peanuts
  2 oz
• salt
  1 tsp
• shredded carrots
  8 oz
• sugar
  8 tsp
• sweet thai chili sauce
  4 oz
• water
  6 tbsp, ¼ cup, ½ cup

🍳 Cookware

• large pot
• large pot
• strainer
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Halve, core, and thinly slice green bell pepper . Remove and discard any wilted outer leaves from conehead cabbage and quarter lengthwise; remove thick core and stem. Chop cabbage into bite-size pieces. Cut broccoli into bite-size pieces if necessary. Quarter lime . Roughly chop cilantro .

   green bell pepper: 2 unit, conehead cabbage: 2 unit, broccoli: 2 unit, lime: 2 unit, cilantro: ½ ounce
2. 

   2

   Once water is boiling, add lo mein noodles to large pot . Cook, stirring occasionally, until al dente, ⏱️ 6 minutes . Drain noodles using strainer ; return to pot and toss with a drizzle of cooking oil .

   lo mein noodles: 9 oz, cooking oil: 1 tbsp
3. 

   3

   While noodles cook, heat a large pan over medium-high heat. Add peanuts , 2 tsp sugar , and 2 TBSP water (for 4 servings: 4 tsp sugar and 4 TBSP water ). Cook, stirring constantly, until water has evaporated and peanuts are coated in syrup and lightly toasted, ⏱️ 4 minutes . Turn off heat; transfer candied peanuts to a cutting board. Rinse out pan.

   peanuts: 2 oz, sugar: 4 tsp, water: 2 tbsp, sugar: 4 tsp, water: 4 tbsp
4. 

   4

   Heat a large drizzle of cooking oil in pan used for peanuts over medium-high heat. Add green bell pepper , conehead cabbage , broccoli , and shredded carrots ; season with salt and black pepper . Cook, stirring, until veggies are softened and lightly browned, ⏱️ 6 minutes . TIP: Add another drizzle of oil if pan seems dry. Stir in Thai red curry paste and cook until combined and fragrant, ⏱️ 45 seconds .

   cooking oil, green bell pepper, conehead cabbage, broccoli, shredded carrots: 8 oz, salt: 1 tsp, black pepper: 1 tsp, Thai red curry paste: 4 oz
5. 

   5

   To pan with veggies, add lo mein noodles , sweet thai chili sauce , water , butter (2 tbsp for 2 servings), and juice from half the lime (for 4 servings: water and butter ). Cook, stirring frequently, until sauce has thickened and noodles are thoroughly coated, ⏱️ 2 minutes . TIP: Add splashes of water if sauce seems too thick.

   lo mein noodles, sweet thai chili sauce: 4 oz, water: ¼ cup, butter: 4 tbsp, lime, water: ½ cup, butter: 4 tbsp
6. 

   6

   Divide stir-fry between shallow bowls; top with peanuts and cilantro . Serve with remaining lime wedges on the side.

   peanuts, cilantro, lime