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Hokkien noodle stir-fry with peanut sauce
Hokkien noodle stir-fry with peanut sauce
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick and satisfying veggie stir-fry for a effortless midweek meal.
Ingredients:
  • 171.60 gm crunchy peanut butter
  • 21.00 gm salt-reduced soy sauce
  • 0.63 gm cumin powder
  • 270mls light coconut milk
  • 450g pack Hokkien noodles
  • 115g fresh baby corn
  • 1 small carrot, sliced diagonally
  • 1 stick celery, sliced diagonally
  • 1/2 red capsicum, seeded and sliced
  • 12 snow peas, trimmed and shredded
Instructions:
  • Combine the peanut butter, soy sauce, cumin, coconut milk, and 2 tablespoons of water in a saucepan over gentle heat. Stir continuously for 3-4 minutes until well mixed. Be careful not to let it boil to prevent separation. Cover the saucepan and let the sauce rest.
  • In a large heatproof bowl, soak the noodles in hot water for 5 minutes. Drain and return to the bowl.
  • In a heated wok or large non-stick frying pan, stir-fry corn, carrot, celery, and capsicum in a little oil over high heat for 3 minutes or until just tender.
  • Toss in the snow peas and noodles, cook for an additional minute. Serve elegantly drizzled with peanut sauce; mix the sauce with the noodles before savoring.

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