Spicy peanut noodles recipe | Sainsbury`s Magazine

Ingredients

• 200g mushrooms, 1 sliced
• 1½ tbsp medium curry powder, plus 1 tsp
• 2 tbsp sunflower oil
• 200g dried vermicelli rice noodles (we used Ko-Lee)
• a large pinch of ground 2 turmeric
• 5 garlic cloves, finely chopped
• 25g root ginger, peeled and grated
• ½ tsp chilli flakes
• 1 x 600g pack sweet and crunchy stir-fry veg
• 3-5 tbsp light soy sauce
• 2 tbsp sesame oil
• 1 tbsp light brown sugar
• juice of 1 large lime
• ½ 30g pack coriander, roughly chopped
• 100g salted peanuts, chopped